Hasselback Potato Gratin From Wigglesworth Road
Created by ForeverMama on November 28, 2021
- Servings: 6-8
- Prep Time: 15-20m
- Cook Time: 1.5h
- Recipe #37833
Ingredients
- 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)
How to Make
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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.
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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.
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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.
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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.
Nutritional Facts
- 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