1. Peel potatoes. I like to squeeze 1 lemon in a bowl of water and let potatoes soak as I'm peeling the rest. This prevents browning.
This scrumptious potato dish is of Swedish influence and takes its name from "Hasselbacken", the Stockholm restaurant where it was supposedly first served.
Either way, this take on the old favorite is crispy on the outside, creamy on the inside, and chock full of cheesy. buttery deliciousness!
3. While you slice potatoes, begin to melt butter in a large skillet. As always, I prefer cast-iron.
4. Add minced garlic, and as butter melts, the parsley as well.
5. Once the butter melts down, salt and pepper each potato to taste and add to skillet.
6. What I like to do is swirl potatoes around in skillet to evenly coat with butter, garlic and parsley, while slightly cooking the outside.
7. Once the potatoes cook ever so slightly, and are completely coated, I transfer them to a baking sheet and put them into a 425º pre-heated oven.
8. Let them cook until tender - 50 minutes to one hour.
9. While they cook, prepare your cheeses by either shredding, grating or slicing into thin strips.
10. After potatoes are cooked, remove from oven and cover with cheeses.
11. Place back in oven and cook for an additional 15-20 minutes, or until cheese is melted and bubbly.
12. Remove from oven and enjoy!