FOOD
Hasselback Potato Gratin
Equipment
Ingredients
Directions
Serving Suggestions
- Baking dish
- Mandoline slicer
Ingredients
- 4 1/2 pounds russet potatoes, peeled and sliced
- 3 ounces Comte cheese, grated
- 2 ounces Parmagiano-Reggiano cheese, grated
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tablespoon thyme leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
Directions
- Combine grated cheeses and thyme in a large bowl. Set aside 1/3 of the mixture for later.
- Mix in the cream, garlic, salt, and black pepper. Grease a 2-quart baking dish with butter.
- Coat each potato slice with mixture, then arrange in horizontal stacks in the baking dish. Pack tightly.
- Pour remainder of mixture into baking dish until half full. Cook in oven for 30 minutes at 400°F, covered in foil.
- Remove foil, cook for an additional 30 minutes.
- Sprinkle the top with the leftover cheese mixture, cook for an additional 30 minutes, then serve!
Serving Suggestions