Cheesy Hasselback Potato Gratin
Presentation is everything and that’s one of the things we love about this holiday potato mash-up of hasselback potatoes and potato gratin. Hasselback-cut potatoes nestled together, surrounded by a smoky, savory, creamy, cheesy sauce. What’s not to love?! Looks impressive, yet easy to make. To easily slice the potatoes, place 2 rulers or wooden spoons on either side of the potato to slice them evenly without cutting all the way through.
Ingredients
8 medium Yukon Gold potato, unpeeled (about 3 pounds)
2 tablespoons butter
1 small onion, finely chopped (about 1/4 cup)
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 teaspoons chopped fresh rosemary leaves
1.5 cups Vegetable or Chicken Broth
0.5 cup heavy cream
4 ounces Gouda cheese, shredded (about 1 cup)
0.5 cup grated Parmesan cheese
2 tablespoons butter
1 small onion, finely chopped (about 1/4 cup)
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 teaspoons chopped fresh rosemary leaves
1.5 cups Vegetable or Chicken Broth
0.5 cup heavy cream
4 ounces Gouda cheese, shredded (about 1 cup)
0.5 cup grated Parmesan cheese
Instructions
Heat the oven to 400°F. Using a sharp knife, make crosswise cuts into the potatoes (1/8-to 1/4-inch apart) almost all the way through but leave the bottoms intact so that the slices stay connected at the bottom. Arrange the potatoes in a 13x9x2-inch baking dish. Fan the slices of the potatoes open slightly.
Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook for 3 minutes or until tender, stirring occasionally. Add the garlic, flour and half the rosemary and cook and stir for 1 minute. Stir in the broth and heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes or until the broth mixture is slightly thickened. Stir in the heavy cream, half the Gouda cheese and the Parmesan cheese.
Pour the broth mixture over the potatoes, making sure the mixture gets in between the slices. Cover the baking dish.
Bake for 40 minutes. Uncover the baking dish. Spoon the broth mixture from the bottom of the dish over the potatoes.
Bake for 20 minutes. Sprinkle with the remaining Gouda cheese. Bake for 5 minutes more or until the potatoes are tender and the cheese is melted and lightly browned. Sprinkle with the remaining rosemary.
Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook for 3 minutes or until tender, stirring occasionally. Add the garlic, flour and half the rosemary and cook and stir for 1 minute. Stir in the broth and heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes or until the broth mixture is slightly thickened. Stir in the heavy cream, half the Gouda cheese and the Parmesan cheese.
Pour the broth mixture over the potatoes, making sure the mixture gets in between the slices. Cover the baking dish.
Bake for 40 minutes. Uncover the baking dish. Spoon the broth mixture from the bottom of the dish over the potatoes.
Bake for 20 minutes. Sprinkle with the remaining Gouda cheese. Bake for 5 minutes more or until the potatoes are tender and the cheese is melted and lightly browned. Sprinkle with the remaining rosemary.
Cheesy Hasselback Potato Gratin
Print
Presentation is everything and that’s one of the things we love about this holiday potato mash-up of hasselback potatoes and potato gratin. Hasselback-cut potatoes nestled together, surrounded by a smoky, savory, creamy, cheesy sauce. What’s not to love?! Looks impressive, yet easy to make. To easily slice the potatoes, place 2 rulers or wooden spoons on either side of the potato to slice them evenly without cutting all the way through.
Instructions
Heat the oven to 400°F. Using a sharp knife, make crosswise cuts into the potatoes (1/8-to 1/4-inch apart) almost all the way through but leave the bottoms intact so that the slices stay connected at the bottom. Arrange the potatoes in a 13x9x2-inch baking dish. Fan the slices of the potatoes open slightly.Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook for 3 minutes or until tender, stirring occasionally. Add the garlic, flour and half the rosemary and cook and stir for 1 minute. Stir in the broth and heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes or until the broth mixture is slightly thickened. Stir in the heavy cream, half the Gouda cheese and the Parmesan cheese.Pour the broth mixture over the potatoes, making sure the mixture gets in between the slices. Cover the baking dish.Bake for 40 minutes. Uncover the baking dish. Spoon the broth mixture from the bottom of the dish over the potatoes.Bake for 20 minutes. Sprinkle with the remaining Gouda cheese. Bake for 5 minutes more or until the potatoes are tender and the cheese is melted and lightly browned. Sprinkle with the remaining rosemary.
Ingredients
8 medium Yukon Gold potato, unpeeled (about 3 pounds)2 tablespoons butter1 small onion, finely chopped (about 1/4 cup)2 cloves garlic, minced1 tablespoon all-purpose flour2 teaspoons chopped fresh rosemary leaves1.5 cups Vegetable or Chicken Broth0.5 cup heavy cream4 ounces Gouda cheese, shredded (about 1 cup)0.5 cup grated Parmesan cheese
