Cheesy Hasselback Potatoes

• FOR THE POTATOES:
• 8 Idaho Potatoes
• 2 Tablespoons Canola Oil
• Kosher Salt And Freshly Ground Pepper
• FOR THE ROASTED GARLIC:
• 1 head Garlic
• Canola Oil, As Needed For Roasting Garlic
• FOR THE CHEESE SAUCE:
• 2 Tablespoons Unsalted Butter
• 1/4 cups All-purpose Flour
• 1 cube Chicken Bouillon, Crumbled
• 2 cups Whole Milk
• 8 ounces, weight Grated Cheddar Cheese
• Fresh Chives, For Garnish

1. Preheat oven to 400u0b0F. Scrub potatoes and slice potatoes into thin slices, leaving 1/4 inch at the bottom unsliced.
2. Place potatoes in a sheet pan. Drizzle canola oil and season with kosher salt and freshly ground pepper.
3. Cut the top of the garlic head, and drizzle canola oil. Season with kosher salt and freshly ground pepper. Wrap in aluminum foil and place on a sheet pan as well. Roast potatoes and garlic for 40 minutes. When garlic is roasted and cool enough to handle, squeeze cloves out of garlic peel and mash or puree.
4. For the cheese sauce, melt butter in a pot. Add flour and chicken bouillon. Add milk and whisk, making sure there are no lumps.
5. Add cheese and finish with the roasted garlic puree. Pour cheese sauce on baked potatoes and garnish with chives.

potatoes, potatoes, canola oil, kosher salt, roasted garlic, garlic, canola oil, butter, ubc, chicken bouillon, milk, cheddar cheese, fresh chives

Taken from tastykitchen.com/recipes/sidedishes/cheesy-hasselback-potatoes/ (may not work)