Victoria's Kitchen

Hasselback Potato Gratin

All Recipes, Vegetarian | December 29, 2016 | By

We had this dish the day after Christmas this year.

It’s a great side dish with any meat (we had it with lamb which I sadly forgot to photograph because it was inhaled so quickly I didn’t have the chance to think of it). 

It’s also a good excuse to use the mandolin (fun!) 

Hasselback Potato Gratin
Serves 9
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Ingredients
  1. 85g finely grated Gruyère or comté cheese
  2. 50g finely grated Parmigiano-Reggiano
  3. 2 cups heavy cream
  4. 2 medium cloves garlic, minced
  5. 1 tablespoon fresh thyme leaves, roughly chopped
  6. Kosher salt and black pepper
  7. 4 to 4 ½ pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandolin slicer (7 to 8 medium)
  8. 2 tablespoons unsalted butter
Instructions
  1. Adjust oven rack to middle position and pre-heat oven to 400f or 200c.
  2. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside (this will be your topping at the end).
  3. Add cream, garlic and thyme to cheese mixture you are still working with. Season generously with salt and pepper.
  4. 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.
  5. 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.
  6. 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.
  7. Carefully remove from oven, sprinkle with remaining cheese you set aside earlier, 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.
Adapted from NY Times
Adapted from NY Times
Victoria's Kitchen http://kitchenbyvictoria.com/

 

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