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Recipe

Hasselback Russet Potato Gratin

Servings:6 to 8

You can play around with the way you place the potatoes in this gratin: back and forth in rows, concentric circles, or randomly. Any way you choose will result in the same crunchy, cheesy top.

Ingredients

  • 1 oz. (2 Tbs.) unsalted butter, at room temperature
  • 1 cup heavy cream
  • 2 Tbs. finely chopped garlic
  • 1 Tbs. toasted dill seed
  • 1 Tbs. whole-grain mustard
  • Kosher salt and freshly ground black pepper
  • 3-1/2 lb. russet potatoes, peeled
  • Fresh lemon juice
  • 1/2 cup finely grated aged Cheddar (about 1 oz.)
  • 1 to 2 tsp. chopped fresh dill

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 50
  • Sodium (mg): 320
  • Carbohydrates (g): 40
  • Fiber (g): 4
  • Sugar (g): 3
  • Protein (g): 6

Preparation

  • Position a rack in the center of the oven, and heat the oven to 375°F. Coat a 3-quart baking dish with the butter.
  • In a medium bowl, combine the cream, garlic, dill seed, mustard, 1-1/2 tsp. salt, and 1/2 tsp. pepper.
  • Cut the tapered ends off the potatoes and discard. Thinly slice the potatoes crosswise into 1/8-inch-thick slices. While slicing, sprinkle the potatoes with lemon juice, and arrange them in the baking dish. Pour the cream mixture over the potatoes, and top with the cheese. Put the gratin on a rimmed baking sheet, and transfer to the oven. Bake until golden brown and bubbling, about 1-1/2 hours.
  • Remove from the oven, and allow to rest for 10 minutes. Top with the dill and serve.

Reviews

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Reviews (7 reviews)

  • User avater
    KarenS| 12/19/2019

    喜欢在2018年圣诞晚餐中制作这道菜,并将在2019年重复!每个人都喜欢这个,他们是排骨烤的很好的一面。同意克扎特里尼(Kzatrini)的写作“也很棒的演讲”。在4-21-19。美味可口!

  • Jagreene| 12/03/2019

    Loved these. Easy to do

  • pastatx| 11/28/2019

    Very good. Will make many more times. I scaled back the dill a little. Did need to cook the whole time.

  • kzatrini| 04/21/2019

    This was hit at Easter dinner. I used Parmesan cheese because I didn't think cheddar would work with a rack of lamb and it worked very well. Great presentation too.

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