Monday, December 30, 2024

Hasselback Potato Gratin

We were invited to a party Christmas Night and Michelle asked me to bring a potato dish - my standard has been the terrific potato gratin that I've made quite a few times so I thought I'd try something different. Saw this recipe for sliced potatoes that you toss in cream and stand up instead of laying in the dish, supposed to be creamy on the bottom and crispy on top - yum! Unfortunately Dave and I were sick over Christmas so we couldn't go to the party, I sent the potatoes and directions to reheat them and I got great feedback - seems they were a hit. I asked Michelle if they were as good as my usual gratin and she said she loved them both and couldn't pick between them. On her own Brooke texted me that the potatoes were "sooo delish, I had seconds and even took some home". Jenny said she also loved them, they aren't as creamy or saucy as regular gratin and more like baked potatoes but she loved them - that made me wonder if she would have liked sour cream with them and she said yep, but not to misunderstand her - the potatoes were great as is. 



I pretty much followed this recipe but used a package of finely shredded swiss gruyere, substituted dried thyme, and didn't peel the potatoes. 

Here's the original recipe: 

  • 3 ounces (85g) finely grated Gruyère or Comté cheese

  • 2 ounces (60g) finely grated Parmigiano-Reggiano cheese

  • 2 cups (480ml) heavy cream

  • 1 tablespoon fresh thyme leaves, roughly chopped

  • 2 medium cloves garlic, minced

  • Kosher salt and freshly ground black pepper

  • 3 to 3 1/2 pounds (1.4 to 1.6kg) russet potatoes, peeled and sliced 1/8 inch thick on a mandoline slicer (5 to 6 medium potatoes; see note)

  • 2 tablespoons (30g) unsalted butter


    • 1. Adjust oven rack to middle position and preheat oven to 400°F (205°C). Grease a 2-quart baking dish with butter. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, thyme, and garlic to first bowl of cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together so the cream mixture gets between them.

    2. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in prepared baking dish with their edges aligned vertically. Continue placing potatoes in dish, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potatoes, coat slices with cream mixture, and add to dish (see notes). Pour excess cream/cheese mixture evenly over potatoes until mixture comes halfway up sides of dish. You may not need all excess liquid (see notes).

    3. Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil and continue baking until 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.

    Notes: 

    Because of variation in the shape of the potatoes, the amount of potato that will fit into a single baking dish varies. Longer, thinner potatoes will fill a dish more thoroughly than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish, if necessary. Depending on the exact shape and size of the potatoes and baking dish, you may not need all of the cream mixture.

    click here for recipe and additional pictures/info found at serious eats


















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