Hasselback Potato Gratin Recipe

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.

Begin by washing and slicing the hasselback potatoes. Slice the potatoes but do not cut all the way through. A good tip is to lay two wooden spoons flat and place the potato between the handles. Cut through until your knife reached the handles of the wooden spoons as shown in the video.

Place the potatoes into an oven dish with reasonably high sides. Make sure the potatoes fill the dish. Pour over the melted butter and brush using a pastry brush until the potatoes are evenly coated.

Sprinkle with salt and pepper and place into a preheated oven at 200°C-390°F for 45 minutes.

Next, pour the cream into a saucepan followed by 3 cloves of lightly crushed garlic. Add a pinch of salt and black pepper. Then, add a couple of thyme sprigs and bring them to a simmer. Once simmering take off the heat and set to one side until the potatoes are cooked.

Thinly slice 3 more cloves of garlic and stud them into the cooked hasselback potatoes. Sprinkle with some chopped thyme.

Remove the garlic cloves and thyme sprigs from the cream. Pour the infused cream over the potatoes and grate over the mature cheddar cheese.

Place back in the oven for around 30 minutes or until crisp and golden on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens