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Hasselback Potatoes

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Roasted Garlic Potatoes au Gratin is a rich and comforting side dish made with thinly sliced starchy potatoes layered upright, infused with sweet roasted garlic, and baked in a creamy, cheesy sauce until golden and bubbly.

Ingredients

8–9 medium starchy potatoes (about 1.2 kg), thinly sliced

1 large head garlic, top cut off

1 cup (250 ml) heavy cream

1/4 cup (60 ml) whole milk

1 tablespoon unsalted butter, plus more for greasing

1 teaspoon fresh thyme leaves or 1/3 teaspoon dried thyme

1/4 teaspoon nutmeg

1/2 cup (40 g) grated parmesan cheese, divided

2 cups (about 220 g) shredded Gruyère or mozzarella cheese

Salt and pepper to taste

Fresh chives, for garnish

Olive oil, for roasting garlic

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cut the top off the garlic head, drizzle with olive oil, sprinkle with salt, wrap in foil, and roast for about 30 minutes until soft and golden. Cool slightly and mash into a paste.
  3. Grease a 9x13-inch (23x33 cm) baking dish with butter.
  4. Peel and thinly slice the potatoes using a knife or mandoline. Arrange slices upright in the prepared dish, packing tightly.
  5. In a saucepan over medium heat, combine cream, milk, butter, half of the parmesan, thyme, nutmeg, salt, and pepper. Heat gently until butter melts; do not boil.
  6. Stir in the roasted garlic paste until smooth.
  7. Pour the cream mixture evenly over the potatoes. Cover tightly with foil and bake for 1 hour and 15 minutes.
  8. Remove foil, sprinkle remaining parmesan and shredded cheese on top, and bake uncovered for 15 minutes until golden and bubbly.
  9. Rest for several minutes before serving. Garnish with fresh chives.

Notes

For deeper flavor, add thinly sliced onions or caramelized shallots between layers.

Sharp cheddar can replace Gruyère for a stronger flavor.

Add cooked bacon pieces for a smoky variation.

Substitute part of the cream with milk for a lighter texture.

Broil for 2–3 minutes at the end for an extra golden crust.

Store leftovers refrigerated for up to 3 days.

Nutrition

Find it online: https://recipesbyjanet.com/hasselback-potatoes/