CHEESY HASSELBACK POTATO GRATIN
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.
Provided by Emily Weinstein
Categories casseroles, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
- Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
- Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams
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Nuha Taha
[email protected]I'm not sure what I did wrong, but my dish turned out dry and bland.
Faith Bint
[email protected]This dish is a bit too rich for me, but it's still delicious.
Youssef Wasfi
[email protected]I'm not a big fan of potato gratin, but this recipe is one of the few I actually enjoy.
GOLLIE MCRAE
[email protected]This recipe is a great way to use up leftover potatoes.
Mia Moore
[email protected]This dish is always a crowd-pleaser. I make it for every party I host.
Left Toe
[email protected]I love this recipe! The potatoes are always perfectly cooked and the cheese sauce is so creamy and delicious.
Majeda Khanom
[email protected]This recipe was easy to follow and the dish turned out delicious. The potatoes were tender and the cheese sauce was creamy and flavorful.
Lucky Freederick
[email protected]I followed the recipe exactly and the dish turned out great. The potatoes were cooked through and the cheese was melted and gooey. I would definitely recommend this recipe.
Soreful Islam
[email protected]This dish was amazing! I made it for a dinner party and everyone loved it. The potatoes were crispy on the outside and fluffy on the inside, and the cheese sauce was perfect.
Marco Luna
[email protected]This recipe is a keeper! The potatoes were cooked to perfection and the cheese sauce was creamy and flavorful. I loved the crispy edges of the potatoes.
Os Muniz
[email protected]This dish was a bit more work than I was expecting, but it was worth it. The potatoes were so tender and the cheese was perfectly melted. I served it with a side of roasted vegetables and it was a delicious meal.
Syad mahtab ali
[email protected]I'm not usually a fan of potato gratin, but this recipe changed my mind. The hasselback potatoes were so crispy and flavorful, and the cheese sauce was rich and creamy. I will definitely be making this again.
Shakil Moriom
[email protected]This cheesy hasselback potato gratin was a hit! The potatoes were perfectly cooked and the cheese was gooey and delicious. I added some extra garlic and thyme to the recipe and it really took it over the top.