KLA Hasselback Potato Gratin

Post date: Nov 26, 2017 6:48:13 PM

Adapted from J. Kenji Lopez-Alt, Serious Eats.

Preheat oven to 400F, placing rack in middle of oven. Prep baking dish--grease with butter.

Grate the two cheeses into a large mixing bowl. Stir to combine. Reserve 1/3 of cheese in a separate bowl/cup and set aside. Add cream, garlic, and thyme to cheese mixture. Season to taste--generously--with salt and freshly ground pepper.

Prep potatoes: Peel potatoes. Slice by hand or with a mandoline. Rinse in at least 3 changes of cold water until water is completely clear. Drain well and dry potato slices in a single layer between paper toweling. Add potato slices to cream mixture and toss with your hands making sure every single slice is separately coated. Grab a handful of potato slices and form into a neat stack. Lay potato slices vertically in baking dish starting on edges or perimeter and working towards middle, as if you are arranging sliced apples for an apple tart. Potatoes should be very tightly packed--if necessary, slice and coat additional potato slices, if necessary. Pour any excess cheese-cream mixture evenly over the the arranged potatoes. Salt and pepper the potatoes

Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil and continue baking for another 30 minutes, until top is pale golden brown. Remove from oven and sprinkle evenly with reserved cheese mixture. Return to oven and bak for another 30 minutes until top is golden brown and crisp. Remove from oven. Let rest for a few minutes before serving.