[homemade] hasselback potato gratin

Followed Kenji Lopez-Alt’s NYT recipe.

Preheated oven to 400F.

Sliced 3 russet potatoes and one small potato with Mandolin.

Grated some fontina and English coastal cheddar cheese.

Made the mix – 1.5 cups of heavy cream, half a shallot diced, two garlic cloves minced, salt, pepper, 3/4th of grated cheese – I did not have dried thyme. Mix well.

Poured the mix into potatoes, mixed well with hands, stacked them up in a cast iron pan as shown. Poured rest of the liquids into the pan to half the height of potatoes. Sprinkle some salt and grind fresh peppers on top of the potatoes to your taste.

Covered with foil, baked for 30 min

Removed foil, cover unbaked for 30 min

Sprinkled rest of the cheese on top, baked for another 30 min

Rested for 10 min before serving

[I should have cut more potatoes for a tighter stacking; should not have dropped some loose shallots on top – they burn if they aren’t mixed and in the liquid, couple of other small things to fix next time]

Hope you try and enjoy…