Hasselback potatoes surrounded by a biscuit-based pie and covered in gravy is home cooking done right.
6 to 8 servings
For the pie:
3 small red potatoes, halved
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sliced fresh chives
1/4 cup shredded cheddar cheese, plus more for sprinkling
1/2 cup cold unsalted butter
1 tablespoon butter, melted
3/4 cup buttermilk
For the gravy:
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 teaspoon onion salt
2 cups beef broth
Make the pie: Preheat oven to 350 degrees. Grease a 10-inch cast-iron skillet.
Thinly slice each potato lengthwise without cutting all the way through, leaving them hinged together. Set aside.
In a food processor fitted with the blade attachment, combine flour, baking powder, salt, cheese and chives. Add 1/2 cup butter and pulse to a coarse consistency. Add buttermilk while pulsing until the dough comes together. Transfer to the cast-iron skillet, and make 6 wells around the center.
Gently press potato halves, flat-side down, into the wells in the biscuit dough. Brush the potatoes and biscuit top with the melted butter.
Bake for 35 to 40 minutes until the biscuit dough is golden. Cool slightly, then slice.
Make the gravy: In a saucepan, heat the butter on medium. Add flour and cook until bubbling, about 2 minutes. Add onion salt and beef broth and cook until thickened. Pour over slices of potato biscuits and serve.