Hasselback Potato Gratin Recipes

Steps:

• Lightly grease a large oval baking dish. Using a mandolin or sharp knife, slice the potatoes into thin slices, about 3mm thick. Tip into a bowl and coat with the melted butter, oil, herbs and some seasoning.
• Tightly pack the potatoes upright into the dish. Wedge some bay leaves throughout and pour over the remaining butter mixture from the bowl over the top. Cover with foil and bake for 30 mins at 200C/180C fan/gas 6.
• Remove the foil and cook for a further 45 mins at 220C/200C fan/gas 7, until the potatoes are cooked through.

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.

Steps:

• Preheat the oven to 400 degrees F. Scrub the potatoes and pat them dry.
• Place 2 chopsticks along either long side of a potato. Using a long paring or chef's knife, score the potato down to the chopsticks (the chopsticks act as a stopgap, keeping you from cutting all the way through the potato). Cut slits 1/8 inch apart all the way down the length of the potato. Repeat with the second potato.
• Place the potatoes on a baking dish and brush with half the butter and sprinkle with some of the thyme and salt and pepper.
• Bake for 35 to 40 minutes, brush with the remaining butter and continue baking until cooked through, about 30 minutes more. Sprinkle with more thyme and the Parmesan and bake for 5 minutes more before serving.

Steps:

• Adjust oven rack to middle position and preheat oven to 400°F
• 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 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 casserole, working around the perimeter and into the center until all potatoes have been added.
• Potatoes should be very tightly packed.
• If necessary, slice additional potato, coat with cream mixture, and add to casserole (see note above).
• Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid (see note above).
• Cover tightly with foil and transfer to oven.
• Bake for 30 minutes.
• Remove foil and continue baking until 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.

Steps:

• Cut potatoes into 1/8 inch slices, cutting only 3/4 through.
• Place cut side up in greased baking dish.
• Brush with butter.
• Sprinkle with salt and pepper.
• Bake in 375° oven for 45 to 50 minutes, brushing with butter once or twice .
• Mix cheese and bread crumbs.
• When potatoes start to spread, sprinkle with cheese and bread crumbs and then sprinkle with paprika. Bake until tender, 20 to 30 minutes.

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
• Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
• Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.