Cheesy Hasselback Potato Au Gratin
Total Time
1 hour and 15 minutes
Prep Time
15 minutes
Cook Time
1 hour
Rating
4.09 out of 5 stars
(72)
Ingredients
6 servings
- 3 pounds baby potatoes, I like using a medium size
- 2 tablespoons extra virgin olive oil
- 2 cups heavy cream or whole milk
- 2 cloves garlic, minced or grated
- 1/2 cup grated manchego cheese
- 1/2 cup grated gruyere cheese
- 1 tablespoon chopped fresh thyme
- 2 tablespoons butter, thinly sliced
- kosher salt and pepper
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Preparation
Step 1
1. Preheat the oven to 425 degrees F. 2. Carefully slice the potatoes into thin slices, leaving a 1/8 inch at the bottom, be careful not to slice all the way through the potato. Place In a 9x13 inch baking dish and gently toss with olive oil, salt, and pepper. Transfer to the oven and roast for 20-25 minutes. 3. Meanwhile, in a medium bowl, combine the cream, garlic, cheese, thyme, and a pinch each of salt and pepper. 3. Remove the potatoes from the oven and pour the cream over them, arrange the potatoes in a mostly even layer. Place the slices of butter around the potatoes. Return to the oven and roast for another 20-25 minutes, until the sauce thickens and the potatoes are tender. Season with flaky salt just before serving. Enjoy!
Step 2
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