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Rainbow root veggies including carrots, beets, potatoes, sweet potatoes, radishes and parsnips made into a very colorful hasselback gratin; proven shot.
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5 from 1 vote

Hasselback Potato Gratin

Combining the very best of a creamy gratin with all the crispy edges of a hasselback potato creates this epic mash-up: the hasselback gratin!It’s garlicky, cheesy, crispy-on-top, creamy-in-the-middle casserole that can also be made with other root veggies as well such beets, parsnips, radishes and carrots.
Prep Time25 minutes
Cook Time1 hour 30 minutes
Course: Entree, Potatoes, Side Dish
Cuisine: Californian
Servings: 6
Author: Daniela Gerson

Ingredients

  • 5 ounces finely grated Gruyère or Comté cheese
  • 3 ounces finely grated Parmigiano-Reggiano cheese
  • 3 cups heavy cream
  • 4 medium cloves garlic minced (the garlic-shallot ratio is flexi, just be sure to add lots of garlic or shallots or a combo)
  • 1 shallot minced
  • 1 tablespoon fresh thyme leaves roughly chopped
  • Kosher salt and freshly ground black pepper
  • 3 1/2 - 4 pounds russet potatoes or another potato or root veggie variety; peeled and very thinly sliced on a mandolin.
  • 2 tablespoons unsalted butter

Instructions

  • Preheat 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, shallots, and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands, making sure to get this creamy goodness all over ever single slice of thin potatoes. Yes every single one. It is worth it!
  • 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 casserole, working around the perimeter and into the center until all potatoes have been added. Potatoes need to be very tightly packed, which means I often sneak more in once the casserole is full, sticking them in between any slices I can. Pour some of the excess cream/cheese mixture evenly over potatoes, until the mixture comes half way up the sides of the casserole. Reserve the excess cream mixture.
  • Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil, pour any excess cream mixture over the potatoes and continue baking, uncovered, until the top is a pale golden brown, about 30 minutes longer. Remove from oven, sprinkle with remaining cheese and continue baking until the top is a deep golden brown and edges are starting to crisp, about another 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Notes

  • If you own a mandolin, now is the time to use it! Otherwise a sharp knife works too. 
  • For best results, be sure that every single potato slice gets coated on all sides with the cream mixture before stacking vertically. 
  • Buy extra potatoes. They come in all different shapes and sizes and the exact amount necessary to fit snugly in a baking dish varies.  
  • For easing cleaning, place baking dish on top a baking sheet in the oven to catch any creamy mixture that may drip and spill over. 
  • Leftovers will keep in the fridge for up to 3 days. 
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!