Cheesy Hasselback Potato Gratin
Inspired by a recipe by J. Kenji López-Alt in The New York Times. The main difference here is placing the well-seasoned sliced potatoes in the casserole dish vertically. Arrange them on their edges rather than laying them flat. This will result in crisp r
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
180
MINUTES
Ingredients
75g finely grated Gruyère or Comté cheese
50g finely grated Parmigiano-Reggiano
450ml cream
2 medium cloves garlic, crushe
2 tsp fresh thyme leaves, roughly chopped
Lots of salt and freshly ground black pepper
1.5 – 1.75kg Russet potatoes, peeled and sliced 3mm thick on a mandolin slicer (12-14 medium potatoes approx.)
10g butter for greasing the casserole dish
Method
Preheat the oven to 200°C/Gas 6.
Combine the cheeses in a large bowl. Keep 40g of the grated cheese aside for later. Add the cream, garlic and thyme to the cheese mixture.
Season generously with salt and freshly ground pepper. Add the potato slices and toss with your hands until every slice is coated with the cream mixture.
Making sure to separate any slices that are sticking together to get the cream mixture in between them.
Grease a casserole dish (20.5cm x 20.5cm and 5cm depth) with butter.
Pick up a handful of potatoes, organise them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the centre until all the potatoes have been added.
The potatoes should be very tightly packed. Add an additional potato if necessary.
Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the liquid, but I like it nice and juicy.
Cover the dish tightly with damp parchment paper.
Transfer to the oven and cook for 30 minutes on the middle shelf of the oven. Remove the parchment paper and continue to bake until the top is pale golden brown, about 30 minutes.
Sprinkle with the remaining cheese and return to the oven. Cook until rich golden brown and crisp on top and around the edges, 30-40 minutes approx. Remove from the oven, allow to rest for a few minutes and serve.
