• GodlessCommie@lemmy.world
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    7 months ago

    They look so sad and not nearly enough cream. I usually slice all my potatoes, toss them in the cream mixture, then stack them in the dish Hasselback style and they always come out perfect, Crispy on top, creamy and moist in the middle and bottom

    • JoBo@feddit.uk
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      7 months ago

      Where are you getting cream from? There’s no cream in Hasselback potatoes?

        • Krudler@lemmy.worldOP
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          7 months ago

          I’m sorry but there is nothing hasselback-style about scalloped potatoes.

          You are making scalloped potatoes.

          This would be like saying that you make your pizza spaghetti-style but then you just make pizza.

            • nymwit@lemm.ee
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              7 months ago

              no, no, I’m certain I’ve seen this dish before. That’s ratatouille!

              seriously, though. That looks good.

              • GodlessCommie@lemmy.world
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                7 months ago

                Though similar in presentation, ratatouille is traditionally made with tomatoes, zucchini, peppers, onions, or eggplant. Veggies

            • Krudler@lemmy.worldOP
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              7 months ago

              You’re making scalloped potatoes.

              Can you not see the irrationality in trying to connect your preparation to this preparation?

              It’s just as irrational to say that I made scalloped-potatoes style and ended up with this hassle back. I mean, come on.

              • GodlessCommie@lemmy.world
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                7 months ago

                No need to try and be rude, there are literally hundreds of recipes called hassleback au gratin, hassleback scalloped, or variations of that. Like I said, hassleback also refers to the presentation, not just the specific recipe.