Name: Cheesy Hasselback Potato Gratin
Ingredients: 4 Lbs Potato (peeled & thinly sliced); 3 Oz Gruyère or Swiss cheese (finely grated); 2 Oz Parmesan cheese (finely grated); 2 cups Heavy cream; 2 cloves Garlic (minced); 1 Tbsp Fresh thyme (chopped); 1 ½ Tsp Salt; 1/2 Tsp Black pepper; 2 Tbsp Unsalted butter

Cheesy Hasselback Potato Gratin

Thinly sliced potatoes are packed upright and baked in a creamy cheese sauce until tender inside and golden and crisp on top. A comforting potato side dish that’s perfect for cooler weather.

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Ingredients

Potato, peeled & thinly sliced 4 Lbs
Gruyère or Swiss cheese, finely grated 3 Oz
Parmesan cheese, finely grated 2 Oz
Heavy cream 2 cups
Garlic, minced 2 cloves
Fresh thyme, chopped 1 Tbsp
Salt 1 ½ Tsp
Black pepper 1/2 Tsp
Unsalted butter 2 Tbsp

Instructions

Preheat oven to 400°F. Butter a 2-quart baking dish.
Combine the Gruyère and Parmesan. Set aside 1/3 of the cheese for topping. Mix the remaining cheese with the cream, garlic, thyme, salt, and pepper.
Add the sliced potatoes and toss until evenly coated. Arrange the slices upright and tightly packed in the baking dish, adding more potato slices if needed to fill the dish.
Pour the remaining cream mixture evenly over the potatoes until it reaches about halfway up the sides of the potatoes.
Cover with foil and bake for 30 minutes. Uncover and bake for another 30 minutes, or until the potatoes are tender and beginning to brown.
Sprinkle with the reserved cheese and bake uncovered for 20–30 minutes, until golden and crisp. Let rest for 5–10 minutes before serving. Taste and adjust seasoning as needed.