Thinly sliced, golden and bubbling with cheese sauce, this hasselback potato gratin is the kind of side dish that steals the show. Crisp edges, tender centers and a rich, herbed sauce make it perfect for family dinners, holiday tables and any night you want something a little special. Best of all, it bakes mostly hands-free while you get on with the rest of dinner.
Ingredients
- About 800 g (1.75 lb) potatoes
- 50 g (3 1/2 tbsp) butter
- 1 tbsp all-purpose flour
- 250 ml (1 cup) milk
- 100 g (3.5 oz) cheese, grated
- Salt, dried garlic, pepper mix, and Italian herbs to taste
Instructions
- Cut deep slits across each potato (hasselback style), being careful not to cut all the way through.
- Melt the butter in a saucepan, whisk in the flour, then pour in the milk, stirring until smooth. Bring to a boil, then add the spices and half of the cheese.
- Pour the sauce over the potatoes and sprinkle with the remaining cheese.
- Bake at 180 to 200 C (350 to 400 F) for about 40 minutes, until the potatoes are tender and golden.
Tips
- Place a chopstick on each side of a potato while slicing to stop the knife from cutting all the way through.
- For more hasselback ideas, try the Bacon-Stuffed Hasselback Potatoes, and for another creamy bake, the Potato and Mushroom Gratin is a wonderful choice.
- For general guidance on cooking potatoes, see the recipes and tips at allrecipes.com.
Nutrition
Nutrition: per 100 g: 169.7 kcal, protein 24 g, fat 7.8 g, carbs 0.3 g.