This month, our members of the Cookbook Club set off through J. Kenji López-Alt The Food Lab and one of the most popular recipes so far is his Cheesy Hasselback Potato Gratin, a dish he calls " the ultimate potato casserole ".
This is a bold statement, but we are inclined to agree. Just read López-Alt & # 39; s explanation for what this dish does:
Here's the idea: We all love potato gratin, right? The creamy, layered potato and cream casserole with a crispy brown top. We also love Hasselback potatoes, these cute side dishes we make by making thin, parallel slices almost all through a potato, stuffing butter and cheese in between and browning them until golden brown and crispy. What if I combined the two concepts into a deliciously crunchy, creamy, crunchy, cheesy casserole?
The results are good so that he admits to having done it only in the middle of the night so he can do it all himself. The members clearly agree with the epic nature of this judgment (though we plead that we share it with others!) – here's what some of them say:
Daniela Gerson exclaims:
Whoa-I dream already of doing this again! With a mandolin, it is really a pretty quick dish to prepare, and the potatoes come out completely crispy with cheesy goodness all around. Will definitely do it again.
J.D. Watson Share:
[The Hasselback Gratin was] Spectacular. It was suggested that we have [it] every night.
Lynn Cross Krizic says:
Gruyère (or Comté) and Parmigiano-Reggiano cheese definitely take this gratin to one of the charts evil level of deep, tasty, rich delicacy. The only thing that is "thin" about this gratin is the recommendation to use longer, thinner (against rounder) roasted potatoes. With a three-stage baking time of 90 minutes in total, this is a somewhat time-consuming dish. But in the spirit of the "good things that come to those who wait," do not be put off by the preparation or baking time. If you are looking for a new potato dish for your Thanksgiving dinner or another special dinner for family / friends, J. Kenji López-Alt has given us "that".
Fortunately, you do not need The Food Lab to try a Hasselback potato gratin. Here are 5 recipes to try – just turn your potato slices on the side and make sure there's enough cream in the shell to keep the potatoes from drying out:
by Merrill Stubbs
from Katheryn's kitchen
by Erin McDowell
New to the Cookbook Club? Here you will find all the details about what the club is about to do and how you can participate.
SOURCES: VEGGIENUMNUM FOOD52 THEBUTTY
SMITTENKITCHEN NOTWITHOUTSALT HOWSWEETEATS