Hasselback Potato Gratin Recipes

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CHEESY HASSELBACK POTATO GRATIN



Cheesy Hasselback Potato Gratin image

This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.

Provided by Emily Weinstein

Categories     casseroles, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 8

3 ounces finely grated Gruyère or comté cheese
2 ounces finely grated Parmigiano-Reggiano
2 cups heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped
Kosher salt and black pepper
4 to 4 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note)
2 tablespoons unsalted butter

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.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams

HASSELBACK POTATOES



Hasselback Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 2 potatoes

Number Of Ingredients 5

2 large Yukon Gold potatoes
4 tablespoons unsalted butter, melted
2 teaspoons fresh thyme leaves
Fine sea salt and freshly ground black pepper
2 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F. Scrub the potatoes and pat them dry.
  • Place 2 chopsticks along either long side of a potato. Using a long paring or chef's knife, score the potato down to the chopsticks (the chopsticks act as a stopgap, keeping you from cutting all the way through the potato). Cut slits 1/8 inch apart all the way down the length of the potato. Repeat with the second potato.
  • Place the potatoes on a baking dish and brush with half the butter and sprinkle with some of the thyme and salt and pepper.
  • Bake for 35 to 40 minutes, brush with the remaining butter and continue baking until cooked through, about 30 minutes more. Sprinkle with more thyme and the Parmesan and bake for 5 minutes more before serving.

HASSELBACK POTATOES



Hasselback Potatoes image

Find out how to make Ree Drummond's crisp and buttery Hasselback Potatoes from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 5

8 tablespoons (1 stick) butter, softened
1/2 cup extra-virgin olive oil
1/3 cup finely chopped chives
Kosher salt and freshly ground black pepper
6 medium russet potatoes, scrubbed

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.

HASSELBACK POTATOES



Hasselback Potatoes image

This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside.

Provided by POMPIER850

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 4

Number Of Ingredients 5

4 (8 ounce) baking potatoes
2 tablespoons butter, melted
salt and pepper to taste
2 tablespoons finely grated fresh Romano cheese
1 tablespoon seasoned dry bread crumbs

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
  • When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
  • Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.

Nutrition Facts : Calories 247.3 calories, Carbohydrate 41.1 g, Cholesterol 19.2 mg, Fat 7.1 g, Fiber 5.1 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 171.2 mg, Sugar 1.9 g

HASSELBACK POTATO GRATIN



Hasselback potato gratin image

A Scandinavian bake with herbs and butter - cutting the spuds really thin helps them to crisp up nicely

Provided by Good Food team

Categories     Side dish

Time 1h40m

Number Of Ingredients 5

1kg medium potato , such as Maris Piper
50g butter , melted, plus extra for greasing
3 tbsp olive oil
2 tbsp each of thyme and rosemary, finely chopped
3-4 bay leaves

Steps:

  • Lightly grease a large oval baking dish. Using a mandolin or sharp knife, slice the potatoes into thin slices, about 3mm thick. Tip into a bowl and coat with the melted butter, oil, herbs and some seasoning.
  • Tightly pack the potatoes upright into the dish. Wedge some bay leaves throughout and pour over the remaining butter mixture from the bowl over the top. Cover with foil and bake for 30 mins at 200C/180C fan/gas 6.
  • Remove the foil and cook for a further 45 mins at 220C/200C fan/gas 7, until the potatoes are cooked through.

Nutrition Facts : Calories 186 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

HASSELBACK POTATO GRATIN



Hasselback Potato Gratin image

Make and share this Hasselback Potato Gratin recipe from Food.com.

Provided by Coraniaid

Categories     Potato

Time 2h

Yield 2 Quarts, 6 serving(s)

Number Of Ingredients 8

3 ounces gruyere or 3 ounces comte cheese, finely grated
2 ounces parmigiano-reggiano cheese, finely grated
2 cups heavy cream
2 medium garlic cloves, minced
1 tablespoon fresh thyme leave, roughly chopped
1 tablespoon salt and black pepper (to taste)
3 -3 1/2 lbs russet potatoes, peeled and sliced 1/8th-inch thick on a mandoline slicer (5 to 6 medium, see note above)
2 tablespoons unsalted butter

Steps:

  • Adjust oven rack to middle position and preheat oven to 400°F
  • 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 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 casserole, working around the perimeter and into the center until all potatoes have been added.
  • Potatoes should be very tightly packed.
  • If necessary, slice additional potato, coat with cream mixture, and add to casserole (see note above).
  • Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid (see note above).
  • Cover tightly with foil and transfer to oven.
  • Bake for 30 minutes.
  • Remove foil and continue baking until 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.

Nutrition Facts : Calories 582.9, Fat 40.6, SaturatedFat 25.1, Cholesterol 141.4, Sodium 254, Carbohydrate 42.7, Fiber 5.1, Sugar 2, Protein 14.2

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