Hasselback Potato Gruyere Food

HASSELBACK POTATO GRUYERE

Steps:

• Using a 2 quart baking dish, lay out your peeled potatoes in the dish to make sure you have enough to TIGHTLY pack the dish. If you're short, peel a few more.
• Grease the baking dish (if you have a Le Creuset covered casserole, this is the time to use it - it's perfect.)
• Using a slicer or food processor, slice the potatoes uniformly, about 1/8″ wide. Place the potatoes in a very large bowl - the biggest you have. You'll need the room.
• Combine cheeses, setting aside 1/3 of the mixture in a small bowl for later.
• Add cream, garlic and thyme to cheese mixture. Add 1/4 tsp pepper and 1 tsp salt - or more to taste.
• Add cream mixture to your large bowl of potatoes. Set the casserole close by. With your hands, toss all the potato slices until every surface is coated with the cream mixture. Separate the slices with your fingers to make sure.
• Pick up a handful of slices and straighten them like you would a deck of cards. Gently press them vertically into the dish. The cream will help them stick together. Keep adding slices by the handful, starting at one end and working toward the other, packing them tightly in the dish. By the end, you'll be stuffing the slices in! Pull out any wayward pieces.
• When you get to the little ragged bits, pour the remainder over the middle of the dish.
• If needed, add a little milk to bring the liquid up to just under halfway on the baking dish.
• Cover tightly with a lid or foil and back for 45 minutes. Remove the foil and bake another 30 minutes. Pull out the dish and sprinkle the reserved cheese mixture of the top and transfer back to the oven for another 20 minutes, or until top is golden brown. Let rest for about 10 minutes and serve.

HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
• Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
• Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

CHEESY HASSELBACK POTATO GRATIN

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.

THREE CHEESE HASSELBACK POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Peel all the potatoes and, as you peel them, put them in a large container with 1 gallon water and the lemon juice to keep them from browning. Once they are all peeled, remove them from the water and pat dry. Then slice the potatoes about 1/4-inch apart and about three-quarters of the way through to create a series of uniform slices so that they are still joined together at the bottom. This should create a fan type finish to the potatoes.
• Next, using a whisk, blend the butter, parsley, salt and pepper. Make sure to mix well. Dunk the potatoes into the butter mixture, making sure that the slits in the potato soak up the mixture as well. Place the potatoes on a baking sheet and bake for 30 minutes.
• After 30 minutes, remove the potatoes, re-heat any remaining butter and drizzle on top. Divide the cheese mixture over the potatoes. Bake the potatoes until the cheese is melted and the potatoes are cooked through, about 15 minutes. Once melted, remove the potatoes and serve.

HASSELBACK POTATOES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Use a metal skewer and insert through the back of one of the flatter sides of the potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in-between two handles of wooden spoons, and cut through to the spoon, if this is easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.
• Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices. Toss in the bashed garlic, rosemary, and season well. Roast for 50 mins - 1 hr until the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway cooking to get extra crisp potatoes.