Hasselback Potato Gratin
A layered gratin featuring thinly sliced russet potatoes, Gruyère and Parmigiano-Reggiano cheeses, enhanced with cream, thyme, and garlic.
- Prep
- 20 minutes
- Cook
- 90 minutes
Ingredients
Dairy
Herbs And Spices
Vegetables
Instructions
- 1.
Adjust oven rack to middle position and preheat oven to 400°F (205°C). Grease a 2-quart baking dish with butter.
- 2.
Combine cheeses in a large bowl. Transfer 1/3 of the cheese mixture to a separate bowl and set aside.
- 3.
Add cream, thyme, and garlic to the first bowl of cheese mixture. Season generously with salt and pepper.
- 4.
Add potato slices and toss with hands until every slice is coated with the cream mixture, ensuring that the layers of slices are separated.
- 5.
Organize a handful of potatoes into a neat stack and lay them in the prepared baking dish with edges aligned vertically. Continue until all potatoes are packed tightly in the dish.
- 6.
Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the dish.
- 7.
Cover tightly with foil and transfer to oven. Bake for 30 minutes.
- 8.
Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer.
- 9.
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.
- 10.
Remove from oven, let rest for a few minutes, and serve.