Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, cheesy hasselback potato gratin. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. Unraveling the mysteries of home cooking through science.
Cheesy Hasselback Potato Gratin is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Cheesy Hasselback Potato Gratin is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have cheesy hasselback potato gratin using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Cheesy Hasselback Potato Gratin:
- Get 4 Gruyere or comte cheese, grated
- Prepare 3 Parmigiano-Reggiano, grated
- Take 2 cup heavy cream
- Make ready 4 clove garlic, minced
- Take 1 1/2 tbsp fresh thyme, chopped
- Take salt & pepper
- Take 3 large russet potatoes, thinly sliced
- Get 2 tbsp unsalted butter
The creamy, layered casserole of potatoes and cream with a crisp browned top. Hasselback-cut potatoes nestled together, surrounded by a smoky, savory, creamy, cheesy sauce. Looks impressive, yet easy to make. This is where these cheesy hasselback potatoes come in.
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.
I know I say this often, but Oh. I love a good potato au gratin, but for whatever reason every single time I try to make them at home the potatoes just never get soft and I have to keep adding cream to the dish to keep them from. This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science has been engineered to give you both creamy. Remove your Cheesy Hasselback Potatoes Gratin from the oven, and let them rest for a few minutes. Your party guests need this Hasselback Potato Gratin in their life!
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