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American · Side
Cheesy Hasselback Potato Gratin
A gratin with the slices stood on edge: every thin potato round is coated in garlic-thyme cream and cheese, packed upright and baked in three stages, so the tops turn crisp like hasselbacks while the base stays creamy.
- YieldOne 2-litre dish; serves 8
- Hands-on43 min
- Total2 h 3 min
- Difficulty
Ingredients
- 85 gComté or Gruyère, finely grated
- 55 gParmigiano-Reggiano, finely grated
- 475 mldouble (heavy) cream
- 2 clovesgarlic, minced
- 1 tbspfresh thyme leaves, roughly chopped
- to tastekosher salt and freshly ground black pepper
- 1.9 kgrusset (floury) potatoes, 7 to 8 medium, plus a spare or two, peeled and sliced 3 mm thick on a mandoline
- 30 gunsalted butter, for the dish
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