Followed Kenji Lopez-Alt’s NYT recipe.
Preheated oven to 400F.
Sliced 3 russet potatoes and one small potato with Mandolin.
Grated some fontina and English coastal cheddar cheese.
Made the mix – 1.5 cups of heavy cream, half a shallot diced, two garlic cloves minced, salt, pepper, 3/4th of grated cheese – I did not have dried thyme. Mix well.
Poured the mix into potatoes, mixed well with hands, stacked them up in a cast iron pan as shown. Poured rest of the liquids into the pan to half the height of potatoes. Sprinkle some salt and grind fresh peppers on top of the potatoes to your taste.
Covered with foil, baked for 30 min
Removed foil, cover unbaked for 30 min
Sprinkled rest of the cheese on top, baked for another 30 min
Rested for 10 min before serving
[I should have cut more potatoes for a tighter stacking; should not have dropped some loose shallots on top – they burn if they aren’t mixed and in the liquid, couple of other small things to fix next time]
Hope you try and enjoy…
by Technical-Pack5891
14 Comments
One of my favorite recipes. Make it every Christmas!
Thanks for sharing..sounds yummy & presentation plus 🙏👏😍
I made this for Thanksgiving, came out great. My fingertip is healing nicely.
This looks great! The texture looks really inviting and it’s almost sad to know that they won’t look as good on a plate as in the skillet with the caramelization on top.
Just eat straight out of the skillet? This is an individual portion, right?
Looking delicious hoping it taste the same.
I wish you had an after baking pic! 😓
Just tried this recipe for Thanksgiving! Will definitely be making them again for Xmas dinner.
*cover unbaked*
Is this a typo or a method I’m not familiar with
*(I might be baked too)*
These look like scalloped potatoes rotated 90 degrees
My wife’s favorite and always ask me to make it around the holidays. This looks great
thats not hasselback tho
Potatouille. Looks awesome.
Perfect 👍
something i’d definitely devourr