sufficient potatoes for guests, peeled
1 medium bell pepper, seeded and finely sliced
1 medium red onion, peeled and finely sliced
2 cloves fresh garlic, finely chopped
3 tablespoons fresh basil, finely chopped
1 tablespoon chicken soup base or 1 stock cube, finely crumbled
1 1/2 cups thickened cream
sea salt flakes and ground black pepper

Cut potatoes so that they have a flat base and rounded top. Slice each piece 3/4 of the way through, from the rounded side down, into 1/4 inch slices. Thickness can vary according to your taste.

Into your baking pan, evenly sprinkle the pepper, onion, garlic and basil across the bottom. Place cut potatoes in neat rows over vegetables, taking care not to break them apart.

When pan is full pour the cream over the potatoes, ensuring that each one has a covering of cream. Sprinkle with chicken soup base (booster) and season generously with salt and pepper.

Bake in oven at 370°F (190°C) for approximately 40 minutes or until a skewer goes through them easily and the top is golden brown.

This is the best version of Hasselback you will ever taste!

Submitted by: chefdave