You guys were killing me looking at all the pics of J. Kenji Lopez-Alt’s Hasselback Potato Gratin. I don’t care if Thanksgiving is over, I had to have it. It lived up to the hype.
Served with a couple tasty New Yorks (and help from dog sous chef)
by Dalience6678
7 Comments
That looks amazing
Give it to me straight: how hard is it to slice the potatoes?
I’ve said it in some other threads, but if your Thanksgiving is traditional, you need mashed potatoes to put gravy on. But these things are a staple of my Xmas and Easter tables. They’re so good. Looks like a great steak side.
We made this too and it was excellent. We added half a grated onion based on one of the comments in the NY Times recipe. Reheated well for leftovers too.
I hope the doggie chef was paid handsomely for his trouble. By rights, one of those steaks should have gone to him
That pan has seen some shit.
Made Kenji’s recipe, but used a tip from another…season the sliced potatoes & onions in a bowl, add half the grated cheese and half the heavy cream. Don gloves & toss/mix it all together. THEN make your stacks of uneven potato/onion slices with cheese & cream in between to stand on edge in pan. Add remaining cheese/cream/seasoning goo from the bowl along with remaining cream. Bake as Kenji directs.
This creates amazing cheesy goo deep in between the slices with uneven crispy bits of browned potato on top. Love me some crispy bits of cheesy potato!