Imagine a side dish so decadent, so creamy, and so visually stunning that it steals the spotlight from the main course. The Creamy Hasselback Potato Gratin is not just a recipe; it's a culinary masterpiece that transforms humble potatoes into a French-inspired delicacy that will make your taste buds dance with joy. With its beautifully fanned-out potato slices bathed in rich, garlic-infused cream and topped with a golden, bubbling cheese crust, this gratin is about to become your new go-to impressive yet surprisingly easy dish.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 6 medium potatoes
- 2 cups heavy cream
- 1 cup grated cheese (Gruyère or cheddar)
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly wash and dry the potatoes, ensuring no dirt remains.
- Using a sharp knife, carefully make thin, close slices across each potato, cutting about 3/4 of the way through but keeping the bottom intact. This creates the classic Hasselback fan-like appearance.
- Grease a large baking dish with butter or cooking spray to prevent sticking.
- In a mixing bowl, combine heavy cream, minced garlic, salt, and black pepper. Whisk the mixture until well integrated.
- Arrange the sliced potatoes vertically in the prepared baking dish, ensuring they remain slightly separated to allow cream and cheese to penetrate between the slices.
- Slowly pour the cream mixture over the potatoes, making sure it seeps between the potato slices.
- Sprinkle grated Gruyère or cheddar cheese generously over the top, ensuring even coverage.
- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 45 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and potatoes are tender when pierced with a fork.
- Remove from oven and let rest for 10 minutes before serving to allow the gratin to set and cool slightly.
- Serve hot, garnishing with fresh herbs like thyme or chives if desired.
Tips
- Choose the right potatoes: Use starchy varieties like Russet or Yukon Gold for the best texture and absorption of cream.
- Slice with precision: Use a sharp knife and place wooden spoons or chopsticks on either side of the potato to prevent cutting all the way through.
- Room temperature ingredients matter: Let cream and cheese sit out for 15-20 minutes before preparing to ensure smooth mixing and even melting.
- Don't rush the baking: The slow, covered baking allows potatoes to become tender, while the final uncovered stage creates that irresistible golden, crispy top.
- Let it rest: The 10-minute resting period is crucial for the gratin to set and make serving easier.Pro tip: For an extra flavor boost, experiment with adding fresh thyme, rosemary, or even a sprinkle of truffle salt between the potato layers!
Nutrition Facts
Calories: 315kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 13g
Cholesterol: mg
