Hasselback Au Gratin Potatoes
A few unexpected ingredients and lots of slicing takes your boring old au gratin potatoes and kicks it up to Top Chef level! Give it a try and let me know what you think!
Ingredients
For the Potatoes:
- 4 large Russet Potatoes
- 2 tbsp Buttler
- 2 tbsp Garlic, minced
- 1 tsp finely chopped fresh rosemary
- 1 tsp finely chopped fresh thyme
For the Sauce:
- 2 cups Heavy Cream
- 1 cup Gruyere Cheese, shredded
- 1 cup Cheddar Cheese, shredded
- 1/2 cup Shredded Parmesan
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and Pepper to taste
- 1/2 cup Grated Gruyere - for the top
- 1/2 cup Grated Parmesan - for the top
Instructions
For the Potatoes:
- Preheat oven to 375ºF/180ºC. Generously spray a baking dish with cooking spray.
- Wash and scrub the russet potatoes thoroughly.
- Using a mandolin, slice the potatoes uniformly and thinly. Place the sliced potatoes in a baking dish standing upright. See picture.
- Melt the butter. In a small bowl, mix the melted butter, minced garlic (if using), rosemary and thyme. Pour and spread the seasoned butter mixture over the potatoes, making sure it gets into and in between the slices.
For the Sauce:
- In a saucepan over medium heat, combine the heavy cream, shredded cheeses, garlic powder, onion powder, salt, and freshly ground black pepper.
- Stir continuously until the cheeses are fully melted, and the sauce is smooth and creamy. Remove from heat.
- Carefully pour the cheese sauce over the partially baked potatoes, making sure to get the sauce into the slices.
- Sprinkle with remaining grated cheese.
- Baked uncovered for 40-50 minutes or until the potatoes are tender, and the top is golden brown and bubbly.
- Remove the potatoes from the oven and let them cool for a few minutes. Garnish with fresh chopped chives or parsley for a pop of color and added flavor. Serve hot as a delightful side dish that will impress everyone at the table.
