𝐇𝐚𝐬𝐬𝐞𝐥 𝐁𝐚𝐜𝐨𝐧 𝐏𝐨𝐭𝐚𝐭𝐨 𝐁𝐚𝐤𝐞

𝐇𝐚𝐬𝐬𝐞𝐥 𝐁𝐚𝐜𝐨𝐧 𝐏𝐨𝐭𝐚𝐭𝐨 𝐁𝐚𝐤𝐞

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 the foil, top with shredded cheese, and bake uncovered for another 15 minutes or until golden and bubbly.

Garnish with fresh parsley and serve warm.