Hasselback Potato Casserole
30 min
Veggie
52764
For 4 Portions
800 g
potato
200 g
mushroom
200 g
baby spinach
150 ml
whole milk
150 g
heavy whipping cream
75 g
cheddar cheese
5 g
parsley, fresh
1
yellow onion
15 g
butter
2 tbsp
olive oil
1 clove(s)
garlic
1 pinch(es) of
nutmeg
salt
pepper
1. All set?
2. Preheat oven to 400°F (conventional, recommended).
3. Wash the potatoes thoroughly, pat dry, and slice them thinly, at approx. 1/10" intervals. Be careful not to cut all the way through the bottom of the potato, leaving them attached.