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. —Abigail Olivas
What You'll Need
medium-sized russet potatoes, peeled and sliced into 1/8" slices
parmigiano reggiano cheese, finely grated
fresh sage, finely chopped
fresh rosemary, finely chopped
fresh thyme, finely chopped
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.)