CHEESY HASSELBACK POTATO GRATIN
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.
Provided by Emily Weinstein
Categories casseroles, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
- Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
- Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams
EASY CHEESY HASSELBACK POTATOES
Spruce up your spuds with this family favorite recipe for hasselback potatoes loaded with cheddar and Parmesan cheese.
Provided by Kelly Senyei
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Line a baking sheet with foil
- Place each potato between two wooden spoons and carefully make cuts every 1/8-inch without cutting all the way through the potato.
- Place the potatoes on the baking sheet and brush them with the melted butter. Season them with salt and pepper.
- Bake the potatoes for 55 to 60 minutes or until tender. Remove them from the oven and carefully insert the cheddar cheese slices into each cut in the potato. Sprinkle the tops of the potatoes with the Parmesan cheese then return them to the oven and continue baking until the cheese is melted, about 3 minutes.
- Remove the potatoes from the oven, top them with the chopped chives and serve immediately.
Nutrition Facts : Calories 251 kcal, Carbohydrate 38 g, Protein 7 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 144 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHEESY HASSELBACK POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F and line a baking sheet with foil.
- In a small saucepot, bring the butter, oil and garlic to a boil over high heat; remove from the heat.
- Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). Repeat with the remaining potatoes. Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper.
- Bake for 30 minutes, then remove the potatoes from the oven. The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes.
- Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices. Return to the oven to melt and brown the cheese, an additional 5 minutes. Serve the potatoes immediately.
EASY CHEESY HASSELBACK POTATOES
This is a very easy way to give the bland potato a lot of new flavour. The light coating of butter and cheese given the potatoes a crisp outside. This recipe can also be microwaved. See Microwave Sliced Baked Potatoes.
Provided by TOOLBELT DIVA
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat over 425°F.
- Peel potatoes, if the skin is too tough, otherwise just scrub and rinse them.
- Cut potatoes into thin slices, but NOT all the way through. (Place a handle of a spoon or table knife along-side the potato to prevent the knife from slicing all the way.)
- Put Potatoes in a baking dish; slightly fan out the slices.
- Sprinkle with salt and drizzle with butter.
- Sprinkle with herbs.
- Bake potatoes (425 F) for about 50 minutes.
- Remove from oven.
- Sprinkle with cheeses.
- Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside.
- Check for doneness with a fork or skewer.
Nutrition Facts : Calories 205.8, Fat 8.8, SaturatedFat 5.5, Cholesterol 24.3, Sodium 710, Carbohydrate 27.6, Fiber 2.5, Sugar 1.2, Protein 5.1
CHEESY POTATO GRATIN
Steps:
- Preheat the oven to 200 °C/400 °F.
- Slice the potatoes, using a mandoline or a very sharp chef's knife, into 1/8"/ 3-4 mm thick.
- In a large bowl, grate the cheddar and Parmesan. Add spices, fresh thyme leaves, cream, milk and melted butter. Stir to combine. Then add potato slices and toss with your hands until every slice is coated with the cream-cheese mixture. Make sure to separate any slices that are sticking together to get the mixture in between every slice.
- Grease a baking dish with olive oil. Pick up a handful of potatoes, arrange the slices upright, tightly against each other, until all potatoes have been added. If necessary, slice more potatoes. Pour excess cream-cheese mixture over the potatoes. Cover with aluminum foil and transfer to the oven. Bake for 60 minutes.
- After this, remove the aluminum foil. Sprinkle with extra black pepper, crushed red pepper flakes and sage leaves. Return to the oven. Bake until deep golden brown and crispy on top, about 30 minutes.
- Remove from oven, let rest for 10 minutes, serve. Enjoy!
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CHEESY HASSELBACK POTATO GRATIN | VEGAN RECIPE | TWO SPOONS
From twospoons.ca
5/5 (2)Total Time 1 hr 41 minsCategory Side DishCalories 250 per serving
- Begin by making your cashew cheese sauce.* In a blender add soaked cashews** (strained), almond milk, garlic cloves, sea salt, nutritional yeast, dijon mustard and apple cider vinegar. Blend until smooth and creamy. (If mixture is too thick, add splashes more almond milk. Mine was perfect consistency with 2 cups almond milk)
- Wash and scrub potatoes to clean, and pat dry. Using a mandolin thinly slice potatoes to be approx. 1/8th inch thick. Thinly slice red onion using mandolin as well.
- Lightly oil cast iron skillet*** and sprinkle with a generous pinch salt, and 1-2 tsp dried rosemary. Then arrange potatoes in hasselback form by facing them vertically side-by-side; working your way around the edge of the pan and into the centre. Wedge thin slices of red onion between potatoes (Make sure to pack the potatoes tightly to get hasselback form, but not too tight or they won't cook).
- Preheat oven to 165C/325F. Slowly pour cashew cheese sauce over the potatoes ensuring it falls between the nook and crannies of the hasselback potatoes. (If mixture is too thick add splashes almond milk to thin). Pour just enough cashew cheese sauce to cover all the potatoes, but still ensuring about the tops are still exposed. (I used about 3/4 of the cashew cheese sauce). Reserve any remaining cashew cheese sauce to serve at the end.
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- Grease a 9 x 13 pan with two tablespoons Vermont Creamery Cultured Butter with Sea Salt, making sure you get all the corners so the potatoes don't stick.
- Using a sharp knife or mandolin, finely slice the potatoes to about a 1/16th of an inch or as thinly as you can.
- In a large saucepan over medium low heat, melt the remaining 2 tablespoons of cultured butter. Once melted, whisk in flour, stirring to combine. Allow to cook for one minute, then whisk in heavy cream and chicken stock, creating a bechamel. Cook for 3-5 minutes, whisking occasionally, until mixture thickens enough to coat the back of a spoon. Remove from heat, stir in garlic and thyme, and allow to cool slightly.
- Place potatoes and half of the gruyere into a large bowl. Pour in bechamel and, using your hands, toss to combine, coating the potatoes evenly with sauce and cheese.
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- In a large mixing bowl, combine cream, shredded cheddar, 4 tablespoons Parmesan, and garlic.
- Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.
CHEESY HASSELBACK POTATOES - WITH PEANUT BUTTER ON TOP
From withpeanutbutterontop.com
4.8/5 (15)Total Time 1 hr 30 minsCategory Side DishCalories 383 per serving
- Preheat oven to 400 degrees F. Coat a deep baking dish (I used a 13" x 8" dish) with the butter.
- Combine the cheeses into a large mixing bowl. Remove 1/3 of the cheese to a separate bowl and set aside. Add in the half and half, salt, pepper, garlic powder, onion powder, and thyme to the remaining cheese mixture.
- Grab a handful of potato slices and add them to the prepared baking dish in a stack. Start by lining them up along the edge, creating a circle around the dish. Continue lining up the potato slices until the entire casserole dish is full and tightly packed. Depending on your dish, you may need to peel and slice an additional potato or two to fill the dish.
ULTIMATE HASSELBACK POTATO GRATIN - MY KITCHEN LITTLE
From mykitchenlittle.com
Servings 6Estimated Reading Time 7 mins
- Combine the cheeses in a large bowl. Transfer 1/3 of the cheese blend to a small bowl, and set aside. To the cheeses in the large bowl, add the cream, garlic powder, thyme, salt pepper, and potato slices (you might have to do this in batches, if your bowl isn’t quite big enough). Toss with your hands (enjoy this!) until each slice is coated with the cream mixture. Taste the cream – if it tastes well-seasoned, then you’re good to go. If not, add a little more salt.
- Grease a 2-quart casserole dish with butter or non-stick spray. Organize a big handful of the cream-coated potatoes into a tidy stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until they’re all in (accordion style), or the dish is totally full (your potatoes should be tightly packed; see note). Pour some of the excess cream/cheese mixture evenly over the potatoes until the mixture comes about 1/3 to halfway up the sides of the potatoes – no more! It will spill over if it gets too full.
- Place the dish on a sheet pan covered in foil. Cover the casserole tightly with foil and place in the oven. Bake for 40 minutes. Remove the foil and continue baking until the top is a light golden brown, about 30 more minutes. Carefully remove from the oven, sprinkle with that remaining cheese waiting in the wings, and return to the oven. Bake until deeply golden brown and crisp on top, about 30 minutes. Let it rest out of the oven for about 10 minutes before serving.
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5/5 (2)Total Time 1 hr 12 minsCategory Side DishCalories 368 per serving
- Set the potatoes on a cutting board and lay a wooden spoon on either side of the potato, running lengthwise. Make 1/4" or thinner slices into the potato, stopping when the knife hits the handle of the spoons to prevent cutting through the bottom of the potato.
- Drizzle with oil, reserving 1 tablespoon for later. Work the oil into the slices carefully, I find fingers the best to do this.
- Season with salt and pepper to tastes, working that into the slices and all over the skin. Roast in the oven for 1 hour, or until tender when pricked with a sharp knife.
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5/5 (1)Servings 6Cuisine CalifornianCategory Entree, Potatoes, Side Dish
- Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, shallots, and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands, making sure to get this creamy goodness all over ever single slice of thin potatoes. Yes every single one. It is worth it!
- Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in casserole, working around the perimeter and into the center until all potatoes have been added. Potatoes need to be very tightly packed, which means I often sneak more in once the casserole is full, sticking them in between any slices I can. Pour some of the excess cream/cheese mixture evenly over potatoes, until the mixture comes half way up the sides of the casserole. Reserve the excess cream mixture.
- Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil, pour any excess cream mixture over the potatoes and continue baking, uncovered, until the top is a pale golden brown, about 30 minutes longer. Remove from oven, sprinkle with remaining cheese and continue baking until the top is a deep golden brown and edges are starting to crisp, about another 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
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