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Author Notes: Potatoes au gratin meets scalloped potatoes with a side of hasselback potatoes and potato chips. This dish has all the creamy goodness of a gratin but by flipping the endless number of thin potato pieces on end, the crispy bits on the finished dish are abundant. —One Happy Place
- 4 medium-sized russet potatoes, peeled and sliced into 1/8" slices
- 1 cup heavy cream
- 1 cup parmigiano reggiano cheese, finely grated
- 1 teaspoon fresh sage, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 2 garlic cloves, finely chopped
- unsalted butter, for greasing baking dish
- Preheat oven to 375 degrees.
- In a large mixing bowl, whisk heavy cream, cheese, all herbs, and garlic until combined.
- Toss potato slices in cream mixture until evenly coated (Note: Before potatoes go into cream mixture and when peeling and slicing potatoes, keep them in a bowl of cool water at all times to prevent browning.)
- With hands, stack potatoes vertically into a buttered 9 x 9 baking dish until tightly packed in rows. (Note: Keep extra potatoes on hand, in case you need extra to fill out the dish tightly.)
- Pour remaining cream, herb, and cheese mixture onto potatoes evenly.
- Bake for 1 hour and 30 minutes and then begin testing to ensure potatoes are tender and cooked through. (Note: If potatoes are browning too quickly in the oven, tent the dish with foil to slow browning.)