Cheesy Hassel Rounds

11/7/2024

Prep Time: 15 Min
Cook Time: 45 + Min

Yields: 8 Pieces

What You Need

2 Large Russet Potatoes cut in to approx 3/4" rounds (You'll need 8 equal sized rounds)
1 1/2 Heaping Tbsp. Grana Padano, finely shredded per potato round
EVOO
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
Italian Seasoning
GARNISH Fresh Parsley, Grana Padano
SERVE - Sour Cream, Chipotle Mayo, Basil Aioli

I would normally have cooked these at 425 F but I worried about the cheese burning. They definitely took longer in the oven at 400 and didn't get QUITE as golden brown. I might test them again at 425 F to see if we can speed things up. With that being said, they still had some crisp and were perfectly cooked.
You can substitute vegetarian parmesan or pecorino in place of grana padano.

Preheat your oven to 400 F
Once you've sliced your taters in to rounds, carefully make slices from one end of the potato to the other without actually slicing through the entire potato. You want the rounds to look like accordions. Line a baking sheet with parchment and drizzle it with EVOO. Take the heaping Tbsp.'s of grana padano and lay them out in 8 separate spots on the tray. Nestle the hassel rounds in to the nests of grana padano. Brush each round with EVOO and season each slice with salt, pepper, red pepper flakes, and Italian seasoning.

Bake 45 + minutes, removing at the half way mark and brushing them with EVOO again. You want them nice and golden brown but also tender and perfectly cooked. Add additional cook time if needed to achieve the golden colour. Remove and set the tray on to a wire cooling rack.
Garnish each slice with finely shredded grana padano and fresh parsley. Eat directly from the tray or set them on to a serving plate and ENJOY!