Hasselback Potato Gratin | Thanksgrilling Powered by Kingsford

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: Swiss cheese

💰Cheaper: cheddar cheese

Swiss cheese provides a similar melt without the cost of gruyere.

parmesan cheese

💰Cheaper: pecorino cheese

Pecorino is often less expensive and has a similar flavor profile.

Start by introducing the recipe and the cooking method using Kingsford classic blend pellets.

Choose 2 pounds of russet potatoes, noting that mealy potatoes are preferred for this recipe.

Measure out 2 cups of heavy cream, recommending to use high-quality cream with 40% fat.

Add 3/4 cup of parmesan cheese and 3/4 cup of gruyere cheese to the cream, saving some for topping later.

Incorporate 2 cloves of chopped garlic, salt, black pepper, nutmeg, and paprika into the cream mixture and mix well.

Peel the potatoes using a Y peeler, ensuring to remove as much peel as possible, but it's okay if some remains.

Slice the potatoes into 1/8 inch pieces without cutting all the way through, keeping them intact at the bottom.

Stir the sliced potatoes in the cream mixture to ensure they are coated and prevent browning.

Butter a baking dish thoroughly, covering all nooks and crannies.

Stack the potato slices vertically in the baking dish, ensuring cream and cheese are between the slices for better adhesion.

Pour the remaining cream mixture over the stacked potatoes in the baking dish.

Cook the dish at 375°F in the RT 590 grill using Kingsford pellets, ensuring even heat and flavor.

After cooking, describe the aroma and texture of the finished dish, emphasizing the cheesy and creamy layers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens