NYT Cheesy Hasselbeck Potato Gratin

Name: NYT Cheesy Hasselbeck Potato Gratin
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Cuisine: European
Ingredients: 3 ounces finely grated Gruyère or comté cheese; 2 ounces finely grated Parmigiano-Reggiano; 2 cups heavy cream; 2 medium cloves garlic, minced; 1 tablespoon fresh thyme leaves, roughly chopped; Kosher salt; 4 to 4 ½ pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note); black pepper; 2 tablespoons unsalted butter

15 steps

Prep:45minCook:1h 45min

Recipe by Emily Weinstein, New York Times - photo by Melina Hammer, New York Times Tip: Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on exact shape and size of potatoes and casserole dish, you may not need all of the cream mixture.

Updated at: Fri, 09 Feb 2024 22:09:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories572.8 kcal (29%)

Total Fat39.8 g (57%)

Carbs42.6 g (16%)

Sugars5.2 g (6%)

Protein13.4 g (27%)

Sodium462.4 mg (23%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 ouncesGruyère cheese

finely grated, or comté

2 ouncesParmigiano-Reggiano

finely grated

2 cupsheavy cream

2 clovesgarlic

medium, minced

1 tablespoonfresh thyme leaves

roughly chopped

kosher salt

4 poundsrusset potatoes

peeled and sliced 1/8-inch thick on a mandoline slicer

black pepper

2 tablespoonsunsalted butter

Instructions

Step 1

Adjust oven rack to middle position and heat oven to 400 degrees

Step 2

Combine cheeses in a large bowl

Step 3

Transfer 1/3 of cheese mixture to a separate bowl and set aside

Step 4

Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper.

Step 5

Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Step 6

Grease a 2-quart casserole dish with butter.

Step 7

Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically.

Step 8

Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed.

Step 9

If necessary, slice an additional potato, coat with cream mixture, and add to casserole.

Step 10

Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole (you may not need all the excess liquid).

Step 11

Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes.

Step 12

Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer.

Step 13

Carefully remove from oven, sprinkle with remaining cheese, and return to oven.

Step 14

Bake until deep golden brown and crisp on top, about 30 minutes longer.

Step 15

Remove from oven, let rest for a few minutes, and serve.