Hasselback Potato Gratin From Wigglesworth Road
Recipe: #37833
November 28, 2021
Categories: Side Dishes, Potatoes, Christmas, Easter, Fathers Day, Sunday Dinner, Thanksgiving Oven Bake, Gluten-Free, No Eggs, Vegetarian, Herbs, Kosher Dairy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.