• FuglyDuck@lemmy.world
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    7 months ago

    I remember my mom trying to make Hasslback potatoes.

    It turned out not well. (No cream, her knife skills are… well lets just say 1/2 was as thin as they got. oh. and did i mention no cream?)

    • amio@kbin.social
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      7 months ago

      Are you thinking about scalloped potatoes? Hasselback with cream is news to me.

        • AA5B@lemmy.world
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          7 months ago

          Yeah, thanks for the perfect place to put my comment - I’ve also been underwhelmed by hassleback but mostly on how do you get your butter/oil/spices between all the layers? Until you come them, and even after, the slices have been too brittle to bend apart without breaking

          Maybe sour cream and toppings can be added after cooking, but butter or oil kind of need to be there for cooking