Hasselback Potato Gratin
Ingredients
Cheese
-
3
ounces
grated Gruyère or comté cheese
-
2
ounces
grated Parmigiano-Reggiano
Cream and Stock
-
1
cup
heavy cream
-
1
cup
chicken stock or vegetable stock
Vegetables and Herbs
-
2
medium cloves
garlic, minced
-
1
tablespoon
fresh thyme leaves, roughly chopped
-
4 to 4½
pounds
red potatoes, unpeeled and sliced ⅛-inch thick
Seasoning
-
to taste
Kosher salt and black pepper
Miscellaneous
-
as needed
softened butter for greasing
Instructions
- Preheat the oven to 400°F and adjust the oven rack to the middle position.
- In a large bowl, combine the grated cheeses and set aside ⅓ of the mixture.
- Add the cream, stock, minced garlic, and chopped thyme to the remaining cheese mixture, and season generously with salt and pepper.
- Add the potato slices to the bowl and toss until each slice is coated with the cream mixture.
- Grease a 9x13-inch baking dish with butter and arrange the potato slices vertically in the dish.
- Pour any remaining cream mixture over the potatoes.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and continue baking for another 30 minutes until the top is pale golden brown.
- Sprinkle the reserved cheese on top and bake for an additional 30 minutes until deep golden brown and crisp.
- Let the gratin rest for a few minutes before serving.
Nutrition Facts (estimated)
Servings
10 to 12
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
600mg
Cholesterol
40mg
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