Description
This hasselback potato gratin is a crowd-friendly side dish with thinly sliced potatoes doused in a flavorful cream and baked with a cheesy top.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 Tbsp. fresh thyme leaves
- 3 cloves garlic, minced
- 1/4 tsp. ground nutmeg
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
Potatoes
- 3 1/2 lbs. russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer
- 2 tsp. kosher salt
- 1/2 tsp. black pepper
- 3/4 cup shredded Gruyere cheese
Instructions
- In a small saucepan, combine the cream, thyme, garlic, nutmeg, salt, and pepper. Place over medium heat and cook until steaming hot but not simmering and/or bubbling, while whisking a couple times to dissolve the salt. Pay close attention as the cream can bubble up quickly once it’s warm.
- Preheat the oven to 400 degrees F. Coat a 9×9-inch or other 2-quart baking dish with non-stick cooking spray and set aside.
- In a large bowl, toss with hands the sliced potatoes with salt and pepper. Making sure to separate any slices that are sticking together to get the salt and pepper in between them.
- Arrange potato slices vertically in prepared baking dish. Potatoes should be very tightly packed. Pour the cream mixture over the potatoes and cover tightly with aluminum foil.
- Bake on the middle rack for 30 minutes. Remove foil and continue baking until potatoes are knife tender, about 30 minutes more. If potatoes begin to brown too much on top, loosely cover with foil. In the last 5-10 minutes of baking, add the Gruyere cheese. Rest 5-10 minutes before serving.
Notes
- Leftovers: Leftovers can be refrigerated in an airtight container for up to 5 days.
Nutrition
- Serving Size:
- Calories: 417
- Sugar: 2.9 g
- Sodium: 762.2 mg
- Fat: 20 g
- Carbohydrates: 49.9 g
- Protein: 11.9 g
- Cholesterol: 63.4 mg