Cooking Today | Cheesy Hasselback Potato Gratin - Cooking instructions

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Processed cheese is often cheaper and melts well.

gruyere cheese

🥗Healthier: Swiss cheese

💰Cheaper: mozzarella

Mozzarella is more affordable and has a mild flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a cost-effective alternative.

Adjust oven rack to middle position and heat oven to 400°F (200°C).

Combine Gruyere and Parmigiano-Reggiano cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside.

Add heavy cream, minced garlic, and thyme to the cheese mixture. Season generously with kosher salt and black pepper.

Add potato slices to the cream mixture and toss with your hands until every slice is coated, making sure to separate any slices that are sticking together.

Grease a 2-quart casserole dish with unsalted 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 until all are added, packing them tightly.

Pour the excess cream mixture evenly over the potatoes until it comes halfway up the sides of the casserole. You may not need all the excess liquid.

Cover the dish tightly with foil and transfer to the oven. Bake for 30 minutes.

Remove the 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 and let rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens