Cheesy Hasselback Potatoes. Because they’re good for ya!*
With Thanksgiving quickly approaching, we’ve got holiday recipes on our mind! And while the turkey usually seems to be the star of the show, let’s be honest – we’re all really looking forward to our favorite sides, whether it’s cornbread stuffing (my favorite), green bean casserole (my favorite), or sweet potato casserole (my favorite).
But the side dish that I always look forward to every year involves potatoes (and my mother-in-law makes an amazing one!). Scalloped, au gratin, mashed – any way you slice it – nothing completes a Thanksgiving meal like warm, hot-from-the-oven potatoes.
It also helps that the way to my heart is a side dish that has nothing but carbs and cheese.
(A girl’s gouda do what a girl’s gouda do, you know?)
This recipe from NYTimes Cooking is a foolproof way to creating the perfect cheesy hasselback potatoes. They’re comforting and creamy with just the right amount of crispy. Using russet potatoes, cream, garlic, thyme, and two types of cheese – gruyere and parmigiano reggiano – it’s sure to be a hit at the dinner table.
And while the steps are really simple, it does take a little while to bake, so plan accordingly! Maybe plan on popping it in the oven and forgetting about it for a bit while you whip up that delicious gravy and cranberry sauce, or scoot it over to bake something else in there with it. You could even make it ahead of time and just reheat at a low temperature before serving. Or you could pop open a bottle of wine, grab a fork for that pumpkin pie, and spend an hour watching videos of babies and dogs on Facebook. (I’m not saying that’s my favorite option, but that’s my favorite option.)
*good for the soul, bad for the thighs
Cheesy Hasselback Potatoes
1 hr 30 min
1 hr 30 min
- 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 and black pepper
- 4 to 4 ½ pounds russet potatoes, peeled and sliced
- 2 tablespoons unsalted butter
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. 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.
- Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. 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. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. 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.
- Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
- Don't be intimidated by slicing the potatoes if you don't feel comfortable using a mandolin! I opted to slice them because some days I can barely grate cheese without hurting myself, and it didn't take too long at all.
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