Hasselback Potato Gratin From Wigglesworth Road

6-8
Servings
15-20m
Prep Time
1.5h
Cook Time
1h 45m
Ready In


"Belly pleasing hasselback potato gratin that just about anyone will love. Especially perfect for your Thanksgiving, Christmas or Easter table - great for company or just for a homey pleasing treat."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (437.2 g)
  • Calories 589.8
  • Total Fat - 34.6 g
  • Saturated Fat - 18.9 g
  • Cholesterol - 102.2 mg
  • Sodium - 504.7 mg
  • Total Carbohydrate - 50.5 g
  • Dietary Fiber - 7.4 g
  • Sugars - 6.2 g
  • Protein - 21.7 g
  • Calcium - 586.3 mg
  • Iron - 1.7 mg
  • Vitamin C - 29.9 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until golden brown, 30 to 40 minutes.

Step 2

Preheat oven to 350°F. Lightly grease a 3-quart baking dish. Combine onions, cream, garlic, thyme, rosemary, 1 2/3 cups Gruyère, and 2/3 cup Parmesan in a bowl. Season with salt and pepper.

Step 3

Arrange potato slices vertically in prepared baking dish. Pour cream mixture over potatoes, making sure some of the mixture goes between the potatoes. Cover with aluminum foil.

Step 4

Bake until potatoes start to soften, 50 to 60 minutes. Remove foil and bake until potatoes are golden brown, 25 to 30 minutes. Sprinkle with remaining 1/3 cup Gruyère and 1/3 cup Parmesan. Bake until cheese is golden brown and bubbling, 5 to 10 minutes.

Tips & Variations


No special items needed.

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