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. —Abigail Olivas
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Ingredients
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4
medium-sized russet potatoes, peeled and sliced into 1/8" slices
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1 cup
heavy cream
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1 cup
parmigiano reggiano cheese, finely grated
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1 teaspoon
fresh sage, finely chopped
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1 teaspoon
fresh rosemary, finely chopped
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1 teaspoon
fresh thyme, finely chopped
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2
garlic cloves, finely chopped
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unsalted butter, for greasing baking dish
Directions
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Preheat oven to 375 degrees.
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In a large mixing bowl, whisk heavy cream, cheese, all herbs, and garlic until combined.
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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.)
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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.)
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Pour remaining cream, herb, and cheese mixture onto potatoes evenly.
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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.)
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