Big Green Egg Creamy Hasselback Potatoes
The culinary team here at Raised Southern is always searching for new ways to cook on our Big Green Egg, and this recipe is one of the best we’ve developed. This mouth-watering side dish is perfect as an accompaniment to most any meat main course. It pairs perfectly with lamb, beef, chicken, or pork.
Starting in cold water, parboil potatoes on normal indoor stovetop for 8 minutes until a fork will insert, making sure not to overcook. Potatoes must not be too soft to cut “slits” in next step.
Cut off a thin slice of each potato lengthwise to create a even base for potato to rest on. Slice off ends of each potato. Rest potato between two chopsticks or wooden spoons to act as a stop for the knife and carefully cut vertical slits in each potato about every 1/8-inch.
Tuck slices of Comté cheese into slits in the potatoes, it does not have to be in every slit.
Arrange potatoes in grill-safe iron skillet
Melt butter in microwave, and then slowly stir in cream. Pour mixture over potatoes.
Generously sprinkle with Salt and Pepper
Set up your EGG for indirect cooking, using the ConvEGGtor in the legs-up position and the Stainless-Steel Grid on top. Your target temperature is 350 F.
Place iron skillet on Big Green Egg and grill until potatoes are golden and crispy on edges, about 30 minutes.