Description
Cheesy hasselback potatoes are like a crackly cheese-topped gratin potatoes with deliciously crispy edges baked in a screaming hot cast iron dish. They're rich and INCREDIBLY satisfying.
Ingredients
Units
Scale
- 3 oz grated Gruyère or comté cheese
- 2 oz finely grated Parmigiano-Reggiano
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves, roughly chopped
- Kosher salt and black pepper
- 4 to 4 1/2 lbs russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note)
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 400° F with a rack centered in the oven. Grease the sides and bottom of a 2-qt casserole or gratin dish; set aside.
- Combine the cheeses together in a large bowl. Transfer 1/3 of the cheese to a smaller bowl and set aside. Stir the cream, garlic, thyme, and a generous sprinkle of salt and pepper into the cheese in the large bowl. Add the potato slices to the bowl and toss them gently with your hands to coat all of the pieces.
- Line the slices up side-by-side in the prepared dish, starting around the edge and working your way into the center. Pour the remaining cheese-cream mixture over the potatoes until the mixture reaches halfway up the side of the dish. Discard extra mixture.
- Cover the dish tightly with greased foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes, until the top is pale brown. Sprinkle with remaining cheese and bake for a final 30 minutes, until the potato edge are crispy and the cheese is deep golden brown. Let the potatoes rest for a few minutes before serving.
Notes
adapted from The New York Times
- Prep Time: 30 minutes
- Additional Time: 0 hours
- Cook Time: 1 hour 30 minutes
- Category: Side Dishes
- Cuisine: American
