Hasselback Potatoes

We have really traveled the world with our cuisine this week. Today we've migrated from Ireland all the way to Finland. Seems like a real stretch, but this potato recipe gem is worth it. 

There's some controversy surrounding the name of these potatoes. Hasselblad or Hasselback. I'm going with Hasselback because that's what Grandma's recipe book says. Either way, they're an easy peazy keeper. Try the technique given for slicing the potato. It really does work!

The only thing I might do differently is the cheese on top. There just wasn't enough. I didn't recall Grandma having used Parmesan cheese (unless she really piled it on there--which may very well have been the case). Next time I might pile on some cheddar or Swiss. Either one would be a great substitute but the heat would have to be reduced I'm sure. We'll have to play with this one a little.

Here's the charming recipe directly from one of Grandma's quaint guild cookbooks. It was a well-loved and well-used book!