Hasselback Russet Potato Gratin

Name: Hasselback Russet Potato Gratin
Prep time: PTM
Yield: 6 - 8 Servings
Ingredients: 2 tablespoons unsalted butter, at room temperature; 1 cup heavy cream; 2 tablespoons garlic, finely chopped; 1 tablespoon toasted dill seed; 1 tablespoon whole-grain mustard; Kosher salt and freshly ground black pepper; 3u00bd pounds russet potatoes, peeled; Fresh lemon juice; u00bd cup aged Cheddar, finely grated; 1 to 2 teaspoons fresh dill, chopped

By Leslie Blythe Casserole, Potatoes, Side dish Baking

September 11, 2018

Hasselback potatoes are a recipe developed at one of Stockholm's popular old Restaurant Hasselbacken. You normally make thin slices in the potatoes but not all the way through. This recipe for Hasselback Russet Potato Gratin uses potatoes that you slice all the way through. They're made with whole grain mustard, heavy cream, dill seed, cheddar cheese and topped with fresh dill. YUM!

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.

Yields: 6 - 8 Servings

Ingredients

2 tablespoons unsalted butter, at room temperature

1 cup heavy cream

2 tablespoons garlic, finely chopped

1 tablespoon toasted dill seed

1 tablespoon whole-grain mustard

Kosher salt and freshly ground black pepper

3½ pounds russet potatoes, peeled

Fresh lemon juice

½ cup aged Cheddar, finely grated

1 to 2 teaspoons fresh dill, chopped

Directions

1Position a rack in the center of the oven, and heat the oven to 375°F. Coat a 3-quart baking dish with the butter.

2In a medium bowl, combine the cream, garlic, dill seed, mustard, 1½ teaspoons salt, and ½ teaspoon pepper.

3Cut the tapered ends off the potatoes and discard. Thinly slice the potatoes crosswise into ⅛-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 1½ hours.

4Remove from the oven, and allow to rest for 10 minutes. Top with the dill and serve.

Recipe by Ronne Day October/November 2018 Issue of Fine Cooking

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