There’s more to hasselback potatoes than just impressive-looking slices. Unlike a traditional baked potato, which is the same consistency through and through, each slice of a hasselback yam achieves crispy edges and a smooth, soft interior. Even more exciting is the way flavor seeps into the entire potato—in this case, every bite is infused with butter and fresh herbs. A generous handful of grated cheese (we like a blend of Gruyere and Parmesan) melts in between each slice, ensuring the entire yam is filled with salty, cheesy goodness. To easily slice a hasselback, set the yam between two wooden chopsticks; they will stop the knife from cutting all the way through.
8 medium sweet potatoes
2 tablespoons fresh thyme leaves
½ cup (1 stick) unsalted butter, melted
4 ounces Gruyere, grated (1 cup)
2 ounces Parmesan, grated (½ cup)
½ teaspoon kosher salt
¼ teaspoon black pepper
How to Make It
Heat oven to 425°F. Cut the sweet potatoes crosswise into ¼-inch slices, leaving about ⅛ intact at the bottom. Place the sweet potatoes in a baking dish. Stir the thyme into the melted butter, then brush onto the sweet potatoes so it seeps in between the slices. Bake until golden and tender, 50-55 minutes.
Turn oven to broil. Combine the Gruyere and Parmesan in a small bowl. Divide the cheese mixture evenly among the potatoes, stuffing the cheese in between the slices. Broil until the cheese is melted and golden brown, 2 to 3 minutes. Season with salt and pepper.
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