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
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