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Hasselback Potato Gratin From Wigglesworth Road

Here's how you make Hasselback Potato Gratin From Wigglesworth Road
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  • Servings: 6-8
  • Prep: 15-20m
  • Cook: 1.5h
    • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • 2 tablespoons olive oil (plus more for baking dish)
  • 3 onions, thinly sliced (medium onion)
  • Kosher salt and freshly ground black pepper
  • 2 1/2 cups heavy whipping cream
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 8 ounces Gruyère cheese (grated, divided, about 2 cups)
  • 4 ounces Parmesan cheese (grated, divided, about 1 cup)
  • 3 1/2 pounds potatoes (Yukon gold potatoes, peeled and sliced 1/4-inch thick)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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