Cheesy Hasselback Potato Gratin Recipes
EASY CHEESY HASSELBACK POTATOES
Spruce up your spuds with this family favorite recipe for hasselback potatoes loaded with cheddar and Parmesan cheese.
Provided by Kelly Senyei
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Line a baking sheet with foil
- Place each potato between two wooden spoons and carefully make cuts every 1/8-inch without cutting all the way through the potato.
- Place the potatoes on the baking sheet and brush them with the melted butter. Season them with salt and pepper.
- Bake the potatoes for 55 to 60 minutes or until tender. Remove them from the oven and carefully insert the cheddar cheese slices into each cut in the potato. Sprinkle the tops of the potatoes with the Parmesan cheese then return them to the oven and continue baking until the cheese is melted, about 3 minutes.
- Remove the potatoes from the oven, top them with the chopped chives and serve immediately.
Nutrition Facts : Calories 251 kcal, Carbohydrate 38 g, Protein 7 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 144 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHEESY HASSELBACK POTATO GRATIN
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
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
CHEESY HASSELBACK POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F and line a baking sheet with foil.
- In a small saucepot, bring the butter, oil and garlic to a boil over high heat; remove from the heat.
- Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). Repeat with the remaining potatoes. Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper.
- Bake for 30 minutes, then remove the potatoes from the oven. The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes.
- Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices. Return to the oven to melt and brown the cheese, an additional 5 minutes. Serve the potatoes immediately.
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- Begin by making your cashew cheese sauce.* In a blender add soaked cashews** (strained), almond milk, garlic cloves, sea salt, nutritional yeast, dijon mustard and apple cider vinegar. Blend until smooth and creamy. (If mixture is too thick, add splashes more almond milk. Mine was perfect consistency with 2 cups almond milk)
- Wash and scrub potatoes to clean, and pat dry. Using a mandolin thinly slice potatoes to be approx. 1/8th inch thick. Thinly slice red onion using mandolin as well.
- Lightly oil cast iron skillet*** and sprinkle with a generous pinch salt, and 1-2 tsp dried rosemary. Then arrange potatoes in hasselback form by facing them vertically side-by-side; working your way around the edge of the pan and into the centre. Wedge thin slices of red onion between potatoes (Make sure to pack the potatoes tightly to get hasselback form, but not too tight or they won't cook).
- Preheat oven to 165C/325F. Slowly pour cashew cheese sauce over the potatoes ensuring it falls between the nook and crannies of the hasselback potatoes. (If mixture is too thick add splashes almond milk to thin). Pour just enough cashew cheese sauce to cover all the potatoes, but still ensuring about the tops are still exposed. (I used about 3/4 of the cashew cheese sauce). Reserve any remaining cashew cheese sauce to serve at the end.
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- Slice potatoes with a sharp knife - making a thin slice, but do not cut the potato all the way through - leave them connected at the bottom of the potato.
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4.8/5 (55)Estimated Reading Time 8 minsServings 6
- Butter one side of a large (12x12") square of foil with room-temperature unsalted butter. Line a large rimmed baking sheet with another sheet of foil. Place a rack in upper third of oven; preheat to 400°.
- Grate 3 oz. sharp white cheddar (not aged) and 3 oz. Gruyère on the large holes of a box grater (you should have 1 cup packed of each). Place in a medium bowl, gently toss to combine, and set aside.
- Scrub 3 lb. russet potatoes (about 6 medium), then peel. Using a sharp chef’s knife (or a mandoline if you have one), slice potatoes crosswise into ¼"-thick rounds, transferring to a large bowl as you go. Very thinly slice ½ large yellow onion crosswise into half-moons, then add to bowl with potatoes.
- Add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and ½ tsp. cayenne pepper and season with freshly ground black pepper; toss to combine and coat potatoes and onions with seasonings.
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- Combine the cheeses in a large bowl. Transfer 1/3 of the cheese blend to a small bowl, and set aside. To the cheeses in the large bowl, add the cream, garlic powder, thyme, salt pepper, and potato slices (you might have to do this in batches, if your bowl isn’t quite big enough). Toss with your hands (enjoy this!) until each slice is coated with the cream mixture. Taste the cream – if it tastes well-seasoned, then you’re good to go. If not, add a little more salt.
- Grease a 2-quart casserole dish with butter or non-stick spray. Organize a big handful of the cream-coated potatoes into a tidy 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 they’re all in (accordion style), or the dish is totally full (your potatoes should be tightly packed; see note). Pour some of the excess cream/cheese mixture evenly over the potatoes until the mixture comes about 1/3 to halfway up the sides of the potatoes – no more! It will spill over if it gets too full.
- Place the dish on a sheet pan covered in foil. Cover the casserole tightly with foil and place in the oven. Bake for 40 minutes. Remove the foil and continue baking until the top is a light golden brown, about 30 more minutes. Carefully remove from the oven, sprinkle with that remaining cheese waiting in the wings, and return to the oven. Bake until deeply golden brown and crisp on top, about 30 minutes. Let it rest out of the oven for about 10 minutes before serving.
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- Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, shallots, and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands, making sure to get this creamy goodness all over ever single slice of thin potatoes. Yes every single one. It is worth it!
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