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Hasselback Potatoes Recipe

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This recipe for Hasselback Potatoes is from The DuMeyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Yields: 6 - 8 servings
Total Time: 2 hours 15 mins
Ingredients

2 tbsp. olive oil, plus more for baking dish
3 medium onions, thinly sliced
Kosher salt and freshly ground black pepper
2 1/2 c. heavy cream
4 garlic cloves, thinly sliced
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh rosemary
8 oz. Gruyère, grated (about 2 cups), divided
4 oz. Parmesan, grated (about 1 cup), divided
3 1/2 lb. Yukon gold potatoes, peeled and sliced 1/4-inch thick
Directions:
Directions:
Heat oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until golden brown, 30 to 40 minutes.
Preheat oven to 350°F. Lightly grease a 3-quart baking dish. Combine onions, cream, garlic, thyme, rosemary, 1 2/3 cups Gruyère, and 2/3 cup Parmesan in a bowl. Season with salt and pepper.
Arrange potato slices vertically in prepared baking dish. Pour cream mixture over potatoes, making sure some of the mixture goes between the potatoes. Cover with aluminum foil.
Bake until potatoes start to soften, 50 to 60 minutes. Remove foil and bake until potatoes are golden brown, 25 to 30 minutes. Sprinkle with remaining 1/3 cup Gruyère and 1/3 cup Parmesan. Bake until cheese is golden brown and bubbling, 5 to 10 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2.15 hours

 

 

 

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