Hasselback Au Gratin Potatoes
Preheat oven to 400°
Grease a 9"x12"x2" casserole dish.
6-7lbs of 1/8 inch sliced potatoes.
I'm thankful for my mandoline slicer.
Here's a tip, lay potatoes end to end in casserole dish till full, now add three more to make sure dish is packed tight with slices.
8oz Guyere
8oz Parmesan Reggiano
6oz Smoked Gouda
6oz Havarti
All finely shredded.
(*You can use your favorite cheeses*)
1C chopped Bacon or Ham (optional)
(*Optional because I'd rather the cheese be the Star of this dish*)
1 medium onion, minced
3C Heavy cream
1C Sour Cream
1/4C flour
1T heaping of minced Garlic
3T fresh Thyme leaves
Generous amounts of salt and black pepper.
Mix the cheeses and Thyme, set aside 1/3 of the cheese for a topping.
In an extra large mixing bowl combine cheeses, cream,sour cream, flour, garlic, onion and thyme.
Add bacon/ham if using.
Add Salt and pepper to taste.
Add potatoes and coat thoroughly, separate slices that are stuck together.
Pack casserole dish tightly with potatoes, slices vertically aligned.
Pour leftover cheese sauce over the potatoes, about half way up the potatoes.
Do not overfill leave at least 1 inch or you may experience overflow as it cooks.
You may not use all the sauce.
If you have leftover sauce, strain the cheese out and use it in the potatoes.
Tightly cover dish with foil, bake 1.5hrs.
Uncover, bake 45 minutes.
Add rest of cheese to top, bake 15-20 minutes till well browned.
Preheat oven to 400°
Grease a 9"x12"x2" casserole dish.
6-7lbs of 1/8 inch sliced potatoes.
I'm thankful for my mandoline slicer.
Here's a tip, lay potatoes end to end in casserole dish till full, now add three more to make sure dish is packed tight with slices.
8oz Guyere
8oz Parmesan Reggiano
6oz Smoked Gouda
6oz Havarti
All finely shredded.
(*You can use your favorite cheeses*)
1C chopped Bacon or Ham (optional)
(*Optional because I'd rather the cheese be the Star of this dish*)
1 medium onion, minced
3C Heavy cream
1C Sour Cream
1/4C flour
1T heaping of minced Garlic
3T fresh Thyme leaves
Generous amounts of salt and black pepper.
Mix the cheeses and Thyme, set aside 1/3 of the cheese for a topping.
In an extra large mixing bowl combine cheeses, cream,sour cream, flour, garlic, onion and thyme.
Add bacon/ham if using.
Add Salt and pepper to taste.
Add potatoes and coat thoroughly, separate slices that are stuck together.
Pack casserole dish tightly with potatoes, slices vertically aligned.
Pour leftover cheese sauce over the potatoes, about half way up the potatoes.
Do not overfill leave at least 1 inch or you may experience overflow as it cooks.
You may not use all the sauce.
If you have leftover sauce, strain the cheese out and use it in the potatoes.
Tightly cover dish with foil, bake 1.5hrs.
Uncover, bake 45 minutes.
Add rest of cheese to top, bake 15-20 minutes till well browned.
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