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Cheesy Hasselback Potato Gratin
Ingredients
3 ounces
Gruyère or comté cheese
2 ounces
Parmigiano-Reggiano
2 cups
Heavy cream
2 medium
Garlic cloves, minced
1 tablespoon
Fresh thyme, chopped
4 to 4 1/2 pounds
Russet potatoes, sliced
2 tablespoons
Unsalted butter
to taste
Kosher salt
to taste
Black pepper
Instructions
1
Grease a 2-quart casserole dish with butter. Organize potatoes into a stack, laying them in the dish with their edges aligned vertically. Continue placing potatoes until all are added. Pour excess cream/cheese mixture over potatoes until the mixture comes halfway up sides of the casserole.
2
Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until pale golden brown, about 30 minutes longer. Sprinkle with remaining cheese and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Let rest for a few minutes, and serve.
Notes
Nutrition Facts
(per serving)
Calories:
657 calories
Servings:
6 servings
Carbohydrates:
62 g
Fat:
40 g
Fiber:
5 g
Protein:
16 g
Sugar:
4 g
Meal Effort
Preparation:
30 minutes
Cook:
1 hrs 30 mins
Total:
2 hrs