Recipe of Perfect Cheesy Hasselback Potato Gratin
Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, How to Make Quick Cheesy Hasselback Potato Gratin. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Cheesy Hasselback Potato Gratin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheesy Hasselback Potato Gratin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few ingredients. You can have Cheesy Hasselback Potato Gratin using 8 ingredients and 4 steps. Here is how you cook it.
Bacon...makes everything better, and these cheesy hassleback potatoes are no exception! I added 6 slices of crispy crumbled bacon to the top and would suggest some chopped green chives to finish it off!
Ingredients and spices that need to be Get to make Cheesy Hasselback Potato Gratin:
- 4 Gruyere or comte cheese, grated
- 3 Parmigiano-Reggiano, grated
- 2 cup heavy cream
- 4 clove garlic, minced
- 1 1/2 tbsp fresh thyme, chopped
- salt & pepper
- 3 large russet potatoes, thinly sliced
- 2 tbsp unsalted butter
Instructions to make Cheesy Hasselback Potato Gratin
- Adjust oven rack to middle position and heat oven to 400°F. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
- Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing 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 center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. 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 excess liquid.
- Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the 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.
- Note: Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on exact shape and size of potatoes and casserole dish, you may not need all of the cream mixture.
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