[ Dish ]
[ The Dish ]
[ The Dish ]
Hassleback Potatoes
Turkey Gravy
A rich, comforting gratin of paper-thin russet potatoes layered in a thyme-infused cream sauce and a blend of Gruyère and Parmesan, then baked until golden and bubbling. Perfect as a decadent side that pairs beautifully with roast meats or as a standalone indulgence.
Content
Created On:
[ Facts ]
[ Facts ]
Main Ingredient
Potatoes
Main Ingredient
Potatoes
Main Ingredient
Potatoes
Total Time
Total Time
Total Time
Cuisine
Cuisine
Cuisine
Servings
8
Servings
8
Servings
8
[ The Steps + Pictures ]
[ The Ingredients ]
[ The Ingredients ]
[ The Steps + Pictures ]
[ The Steps + Pictures ]
[ Steps ]
[ Steps ]
Creamy Potato Gratin with Thyme and Garlic
Adjust oven rack to middle position and preheat oven to 400°F (205°C). Grease a 2-quart baking dish with butter.
Combine cheeses in a large bowl. Transfer 1/3 of the cheese mixture to a separate bowl and set aside.
Add cream, thyme, and garlic to the remaining cheese mixture. Season generously with salt and pepper.
Add potato slices and toss with your hands until each slice is coated, separating any that stick together so the cream mixture seeps between them.
Pick up a handful of potatoes, stack neatly, and stand them vertically in the prepared baking dish. Continue around the perimeter and into the center until the dish is tightly packed. If needed, slice more potatoes, coat them, and add to the dish.
Pour the excess cream-and-cheese mixture evenly over the potatoes until it comes halfway up the sides of the dish. You may not need all of it.
Cover tightly with foil and bake for 30 minutes. Remove foil and bake until the top is pale golden brown, about 30 minutes more.
Sprinkle the reserved cheese over the potatoes and return to the 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.
Creamy Potato Gratin with Thyme and Garlic
Adjust oven rack to middle position and preheat oven to 400°F (205°C). Grease a 2-quart baking dish with butter.
Combine cheeses in a large bowl. Transfer 1/3 of the cheese mixture to a separate bowl and set aside.
Add cream, thyme, and garlic to the remaining cheese mixture. Season generously with salt and pepper.
Add potato slices and toss with your hands until each slice is coated, separating any that stick together so the cream mixture seeps between them.
Pick up a handful of potatoes, stack neatly, and stand them vertically in the prepared baking dish. Continue around the perimeter and into the center until the dish is tightly packed. If needed, slice more potatoes, coat them, and add to the dish.
Pour the excess cream-and-cheese mixture evenly over the potatoes until it comes halfway up the sides of the dish. You may not need all of it.
Cover tightly with foil and bake for 30 minutes. Remove foil and bake until the top is pale golden brown, about 30 minutes more.
Sprinkle the reserved cheese over the potatoes and return to the 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.
[ Notes ]
[ Notes ]
