Cheesy Hasselback Potato Au Gratin
Easy to prepare in advance and made all in one dish. Simply roast the potatoes, add the cream, let the dish cool, then place in the fridge until ready to finish cooking. Easy and delicious!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 2 tablespoons extra virgin olive oil
- kosher salt and pepper
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic minced or grated
- 2 tablespoons butter thinly sliced
- 3 pounds baby potatoes i like using a medium size
- 2 cups heavy cream or whole milk
- 1/2 cup grated manchego cheese
- 1/2 cup grated gruyere cheese
- Carbohydrate 241.581786117007 g
- Cholesterol 133.606250026162 mg
- Fat 58.5542219088698 g
- Fiber 30.3150970593323 g
- Protein 48.1062051221034 g
- Saturated Fat 29.2077880548507 g
- Serving Size 1 1 recipe (1480g)
- Sodium 623.94462667009 mg
- Sugar 211.266689057675 g
- Trans Fat 3.33097215159091 g
- Calories 1654 calories
1. Preheat the oven to 425 degrees F. 2. Carefully slice the potatoes into thin slices, leaving a 1/8 inch at the bottom, be careful not to slice all the way through the potato. Place In a 9x13 inch baking dish and gently toss with olive oil, salt, and pepper. Transfer to the oven and roast for 20-25 minutes. 3. Meanwhile, in a medium bowl, combine the cream, garlic, cheese, thyme, and a pinch each of salt and pepper. 3. Remove the potatoes from the oven and pour the cream over them, arrange the potatoes in a mostly even layer. Place the slices of butter around the potatoes. Return to the oven and roast for another 20-25 minutes, until the sauce thickens and the potatoes are tender. Season with flaky salt just before serving. Enjoy!
