Recipes
Recipe: Hasselback Potato Gratin
Photography by Janis Nicolay
Recipes
Recipe: Hasselback Potato Gratin
For years, Anna Olson has been a trusted name in baking—beloved for her flavourful, foolproof recipes featured in her bestselling cookbooks and on her hit TV shows.
In her latest book, Anna Cooks, she shows off her savoury side with delicious seasonal dishes that are easy to make, and easy to tweak, reflecting how we really cook at home.
This creamy potato side dish will become a must-make for every dinner party.
Hasselback Potato Gratin
Serves 8
Prep Time 20 minutes
Cook Time 70 minutes
INGREDIENTS
lb (1.8 kg) unpeeled, washed Yukon Gold potatoes 1⁄4 cup (60 g) clarified butter
Salt and black pepper, to taste
1 cup (250 mL) whipping (35%) cream
1⁄2 cup (125 mL) 2% milk
1 shallot, minced
2 tsp chopped fresh thyme
Directions
Preheat the oven to 425°F.
Before slicing your potatoes, line them in your roasting dish to make sure they can nestle in tightly—you may need to add or remove a potato.
To slice, place 2 wooden spoons parallel to each other on your cutting board and place a potato between them. Make slices into the potato that are 1⁄8 inch apart. The wooden spoons will stop your knife from cutting all the way through, keeping the potato together. Place this potato back in the roasting pan and repeat with the remaining potatoes.
Brush the potatoes with clarified butter and sprinkle with salt and pepper. Roast, uncovered, for about 40 minutes, until the potatoes begin to brown and blister a little on top.
While the potatoes bake, prepare the sauce. In a sauce pot over low heat, heat the cream, milk, shallots, thyme and a little salt and pepper to infuse the flavours, about 10 minutes.
At 40 minutes, remove the pan from the oven and reduce the temperature to 400°F. Pour the sauce overtop the potatoes, making sure they each get coated with the cream as it runs off and into the bottom of the pan. Return the pan to the oven and continue to bake, uncovered, for another 30 minutes, until the potatoes are tender when pierced with a fork. Let the potatoes sit for 10 minutes to cool before serving.
Note: The gratin will keep in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or milk in a loosely covered baking dish in a 350°F oven for about 20 minutes.
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