Recipe: Appetizing Cheesy Hasselback Potato Gratin

Cheesy Hasselback Potato Gratin. 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.

Thinly sliced potatoes get vertically layered with shreds of gruyere, white cheddar, parmigiano reggiano, luscious heavy cream and half and half. Fresh herbs infused all through the dish, with tiny little morsels of sweet shallot and golden bits of. Hasselback-cut potatoes nestled together, surrounded by a smoky, savory, creamy, cheesy sauce. You can have Cheesy Hasselback Potato Gratin using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cheesy Hasselback Potato Gratin

1. It's 4 of Gruyere or comte cheese, grated.
2. You need 3 of Parmigiano-Reggiano, grated.
3. You need 2 cup of heavy cream.
4. Prepare 4 clove of garlic, minced.
5. Prepare 1 1/2 tbsp of fresh thyme, chopped.
6. It's of salt & pepper.
7. Prepare 3 large of russet potatoes, thinly sliced.
8. It's 2 tbsp of unsalted butter.

Looks impressive, yet easy to make. We also love Hasselback potatoes, those cute side dishes achieved by making thin, parallel slices almost all the way through a potato, stuffing butter and cheese in between them We all love potato gratin, correct? The creamy, layered casserole of potatoes and cream with a crisp browned top. This Vegan Hasselback Potato Gratin is incredibly creamy.

Cheesy Hasselback Potato Gratin instructions

1. 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..
2. 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..
3. 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..
4. 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..

It's full of cheesy flavours from cashew and nutritional yeast making each bite a savoury The cheese sauce in this recipe is really what makes this potato gratin so creamy and comforting. It's a blend of soaked cashews, almond milk. This is where these cheesy hasselback potatoes come in. 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.

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