Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Hasselback Potato Gratin
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- Level: Intermediate
- Total: 3 hr
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 452
- Total Fat
- 29 g
- Saturated Fat
- 18 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 87 mg
- Sodium
- 719 mg
- Level: Intermediate
- Total: 3 hr
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 452
- Total Fat
- 29 g
- Saturated Fat
- 18 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 87 mg
- Sodium
- 719 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F. Butter a 3-quart baking dish and line a baking sheet with foil. Mix the granulated onion, granulated garlic, mustard powder, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 1/4 teaspoon of the onion-garlic seasoning to another small bowl for topping; set aside.
- Melt the butter in a large pot over medium heat. Add the diced onion and 1/4 teaspoon salt; cook, stirring occasionally, until the edges of the onion start to turn golden brown, 7 to 8 minutes. Add the minced garlic and stir until fragrant, about 1 minute. Pour in the heavy cream and chicken broth and stir to combine; season with 1 1/2 tablespoons salt, a few grinds of pepper and the remaining onion-garlic seasoning. Bring to a simmer, then pour into a large bowl and set aside until cool enough to handle.
- Thinly slice the potatoes about 1/8 inch thick using a sharp knife or mandoline. Toss the potatoes and 1 1/2 cups cheddar in the cream mixture. Standing the potato slices on their edges, arrange them around the perimeter of the prepared baking dish and into the center until all the potatoes are used. Pour any remaining cream mixture evenly over the potatoes, pushing the diced onions into the cream. Cover the baking dish tightly with foil.
- Set the dish on the prepared baking sheet and bake until the edges start to bubble, about 30 minutes. Remove the foil and continue baking until the potatoes are pale golden brown, about 30 more minutes. Carefully remove from the oven, then sprinkle with the remaining 1/2 cup cheddar and return to the oven. Bake until the potatoes are deep golden brown and tender when pierced with a knife, about 30 more minutes. Remove from the oven, sprinkle with the reserved 1/4 teaspoon onion-garlic seasoning and let sit 20 minutes before serving.
