Best Hasselback Potato Gratin Recipes
HASSELBACK POTATO GRATIN
A Scandinavian bake with herbs and butter - cutting the spuds really thin helps them to crisp up nicely
Provided by Good Food team
Categories Side dish
Time 1h40m
Number Of Ingredients 5
Steps:
- Lightly grease a large oval baking dish. Using a mandolin or sharp knife, slice the potatoes into thin slices, about 3mm thick. Tip into a bowl and coat with the melted butter, oil, herbs and some seasoning.
- Tightly pack the potatoes upright into the dish. Wedge some bay leaves throughout and pour over the remaining butter mixture from the bowl over the top. Cover with foil and bake for 30 mins at 200C/180C fan/gas 6.
- Remove the foil and cook for a further 45 mins at 220C/200C fan/gas 7, until the potatoes are cooked through.
Nutrition Facts : Calories 186 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.
Provided by Emily Weinstein
Categories casseroles, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams
HASSELBACK POTATO GRATIN
Make and share this Hasselback Potato Gratin recipe from Food.com.
Provided by Coraniaid
Categories Potato
Time 2h
Yield 2 Quarts, 6 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and 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, and thyme to cheese mixture.
- Season generously with salt and pepper.
- Add potato slices and toss with 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.
- 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 should be very tightly packed.
- If necessary, slice additional potato, coat with cream mixture, and add to casserole (see note above).
- Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid (see note above).
- Cover tightly with foil and transfer to oven.
- Bake for 30 minutes.
- Remove foil and continue baking until 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.
Nutrition Facts : Calories 582.9, Fat 40.6, SaturatedFat 25.1, Cholesterol 141.4, Sodium 254, Carbohydrate 42.7, Fiber 5.1, Sugar 2, Protein 14.2
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