My husband send me a link to a recipe for hasselback potato gratin. It looked to be the best of both worlds, a combination of the creamy potato gratin and the crisp hasselback potatoes.
I thought it would be perfect with a ribeye steak. I changed it up a bit, to what was in my refrigerator.
This is my version.
Serves 4-6 people.
- 2 pounds russet potatoes
- 6 fl oz (5 dl) heavy whipping cream
- parmesan cheese
- smoked gouda
- 2 garlic cloves
- 2 sprigs thyme leaves, leaves only
Preheat the oven to 400℉ (200℃).
Grate the cheeses, and set about ¼ of it a side, and mix the rest with the cream, garlic, thyme.
Peel the potatoes and slice them thinly on a mandolin. Toss the potato slices in the cream/cheese mixture, making sure to cover each slice.
Stack the potato slices and lay them in ovenproof dish with their edges aligned vertically. Continue to fill the dish with the potatoes until the dish is filled. Pour excess cream/cheese mixture evenly over potatoes.
Cover dish with tin foil, and bake the potatoes for about 30 minutes. Take off the foil and spread the rest of the cheese on top, and continue to bake for 30 minutes.
When the potatoes is done, take the dish out of the oven and let the potatoes rest for a few minutes.