Ingredients:
4 large potatoes, thinly sliced hasselback-style
1 packet French onion soup mix
6 strips bacon, cooked and crumbled
1 cup heavy cream
1 cup shredded cheese (cheddar or gruyère)
2 tbsp butter, melted
1 tbsp fresh parsley, chopped
Instructions:
Preheat oven to 375°F (190°C).
Place potatoes in a baking dish and brush with melted butter.
Sprinkle French onion soup mix over the potatoes.
Pour heavy cream over the top, making sure it seeps between slices.
Sprinkle crumbled bacon over the potatoes.
Cover with foil and bake for 45 minutes.
Remove foil, top with shredded cheese, and bake uncovered for another 15 minutes or until golden and bubbly.
Garnish with fresh parsley and serve warm.
Hasselbacon Potato Bake
