Fondue hasselback potato bake


(2 servings)

potatoes 8 pcs
rosemary 1 tsp
oregano 1 tsp
pepper and salt to taste
garlic to taste
cooking oil

for sauce:
cheese 200 g
cream 200 ml (I have oatmeal)
nutmeg pinch
bay leaf 1 pc

Heat the oven to 200°C/180°C fan/gas 6. Make vertical slices along each of the potatoes, not quite all the way through and 0.25cm apart (about a pound coin’s thickness – see tips). Arrange the potatoes in the casserole and brush all over with half of the oil. Bake for 1 hour until tender and golden brown, brushing again with the oil halfway through.
In a saucepan with a thick bottom, bring the cream to a boil, add spices, grated cheese and then simmer over low heat, stirring occasionally. All cheese should melt. for serving: pour cheese sauce into a deep portioned plate and drown the prepared potatoes in it. serve hot.