Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cheesy hasselback potato gratin. One of my favorites food recipes. This time, I’m gonna make it a 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 The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get. Carbs are love, and this cheesy hasselback potato gratin is life. Thinly sliced potatoes get vertically layered with shreds of gruyere, white cheddar, parmigiano reggiano, luscious heavy cream and half and half.
Cheesy Hasselback Potato Gratin is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Cheesy Hasselback Potato Gratin is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook cheesy hasselback potato gratin using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Cheesy Hasselback Potato Gratin:
- Get 4 Gruyere or comte cheese, grated
- Prepare 3 Parmigiano-Reggiano, grated
- Get 2 cup heavy cream
- Take 4 clove garlic, minced
- Take 1 1/2 tbsp fresh thyme, chopped
- Get salt & pepper
- Take 3 large russet potatoes, thinly sliced
- Take 2 tbsp unsalted butter
Course: Side Dish Cuisine: American Keyword: Hasselback Potato, potato gratin, potato side dish. Easy to prepare in advance and made all in one dish. Simply roast the potatoes, add the cream, let the dish cool, then place in the fridge until ready to finish cooking. Arrange potato slices vertically in prepared baking dish.
Steps 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.
Pour cream mixture over potatoes, making sure some of the mixture goes between the potatoes. The Food Lab: Hasselback Potato Gratin (These Might Be the Best Potatoes Ever) The Food Lab. Unraveling the mysteries of home cooking through science. The Hasselback potato meets potato gratin in this crispy, creamy, cheesy side. By combining a potato gratin with Hasselback roasted potatoes, we deliver the ultimate creamy-in-the-middle, crispy-on-top casserole.
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