Hasselback Russet Potato Gratin

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Oh, my. Where have these been my whole life? These were so very good, and it was a fun change. These get an 8, easily. I found this recipe in Fine Cooking magazine, and I put my changes below in bold:

    Hasselback Russet Potato Gratin

    By Ronne Day October/November 2018 Issue
  • 1 oz. (2 Tbs.) unsalted butter, at room temperature I cut this down a bit
  • 1 cup heavy cream
  • 2 Tbs. finely chopped garlic I didn’t measure this, but just used a few cloves
  • 1 Tbs. toasted dill seed I used 1 tsp. of dill weed instead
  • 1 Tbs. whole-grain mustard We used spicy brown mustard
  • Kosher salt and freshly ground black pepper I used about 1 tsp. of pink salt
  • 3-1/2 lb. russet potatoes, peeled Ours took more than this
  • Fresh lemon juice I used bottled
  • 1/2 cup finely grated aged Cheddar (about 1 oz.) We used 1/2 cup parmesan
  • 1 to 2 tsp. chopped fresh dill I didn’t have any of this, but it would be amazing.
https://www.finecooking.com/recipe/hasselback-russet-potato-gratin#jump-to-recipe-reviews

  • So, this goes in a 9x13 pan or 3 quart baking dish, and you butter it. Then, you have to use a mandoline cutter (1/8 inch thick). You then take them by stacks and kind of just alter the direction you place them. After you get them in a stack, you put a few drops of lemon juice on the top. You arrange them, and then dump the sauce over them as evenly as possible. I would say you probably need 1 1/2 times the sauce in a perfect world, but at least to 1 1/4. The ratios for the spices would be the same. You bake them at 375 for about 90 minutes.

Comments

  1. thejohnmfamilyApril 10, 2023 at 11:26 AM

    I left these in the oven past 90 minutes because they weren't really brown, and it made some of them too crunchy. We fit 5 lbs. in a 9x13 pan and did 1 1/2 times the sauce.

    ReplyDelete

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