Cheesy Hasselback Potato Gratin

Repeat for all of the potatoes.

Cheesy hasselback potato gratin. This golden and glorious mash-up of potato gratin and Hasselback potatoes from the acclaimed food science writer. Transfer 13 of cheese mixture to a separate bowl and set aside. Pour cream mixture over potatoes making sure some of the mixture goes between the potatoes.

Because of variation in the shape of potatoes the amount of potato that will fit into a single casserole dish varies. Return to the oven and roast for another 20-25 minutes until the sauce thickens and the potatoes are tender. Wash your potatoes well and place two wooden spoons or other utensil you dont mind.

Bake until deep golden brown and crisp on top about 30 minutes longer. Cooking Today Cheesy Hasselback Potato Gratin - Cooking instructions - YouTube. Remove the potatoes from the oven and pour the cream over them arrange the potatoes in a mostly even layer.

Au gratin potatoes with garlic and rosemary made in hasselback fashion so the tops of the potatoes get crunchy while the bottoms are tender and cheesy. 2 ounces of finely grated Parmigiano-Reggiano cheese. Bake until potatoes start to soften 1 hour and 20 minutes.

Preheat oven to 350F180C. Carefully remove from oven sprinkle with remaining cheese and return to oven. Arrange the potatoes in a 13x9x2-inch baking dish.

3 to 3 12 pounds 14 to 16kg russet potatoes peeled and sliced 18 inch thick on a mandoline slicer 5 to 6 medium potatoes. Remove from oven let rest for a few minutes and serve. 2 medium cloves garlic minced.