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Kenji’s cheesy, golden and glorious mash-up of potato gratin and Hasselback potatoes has been engineered to give you both creamy potato and singed edge in each bite. Rather than laying the potato slices flat, like a traditional gratin, he places them upright on their edges for crisp ridges across the top. “My family practically hoisted me upon their shoulders,” one commenter wrote after making the dish for Thanksgiving. “I give my full throated endorsement for this recipe. It can make you feel like a conquering hero.”
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All the food that’s fit to eat (yes, it’s an official New York Times production).
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😋 yum
Nail polish? While you cook? Gross. I prefer my food without plastic and formaldehyde in it.
Too bad you have to sign up and give credit card info for free trial in order to see recipe.
The NY Times recipe says it yields 6 servings. True? Looks more like 8-10.
Only billionaire Republicans enjoy child fingertip-laced potato/cheese dishes. The rest of us find it too rich.
Our family loves this dish thanks to!
I move how he color coordinated his apron with his nails
I flinch whenever I see someone using a mandoline without protection
gra-tin? huh😂
I made these for Easter dinner with the family today. They were a hit. Seriously, so good.
Kinda sucks you have to subscribe to NYT in order to see the recipe. ✌
It is great in the middle of the summer. Potato gratin with BBQ is divine. Lots of onion, garlic and grated cheese on top.
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 1/2 pounds russet potatoes, peeled and sliced 1/8 inch thick on a mandoline slicer (7 to 8 medium, see Tip)
2 tablespoons unsalted butter
Step 1
Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer ⅓ 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.
Step 2
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.
Step 3
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.
Step 4
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.
Note: Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on exact shape and size of potatoes and casserole dish, you may not need all of the cream mixture.
you can do this in as you layer it save you using so many bowls
Ooooo… This dish looks amazing – TYSM – making it for Easter 🐣👏
I have been doing this for about 20 years. Standing up with cream, Parm, and Swiss for a topper. Garlic and salt and pepper. I use red not russet and I got the recipe from the Internet for a valentines dinner. Mine looks identical. I would say he didn't " invent" this but certainly made an amazing recipe to follow…
Add bacon, trust me.
Looks delicious
Very pleasant chef to watch. Have to see what that cookbook is all about.
To be served with salted steemedgreenbeens and water.
Kenji, idea brillante e spiegata con una chiarezza disarmante.
Quel gioco di consistenze — cuore cremoso e bordi decisi — è pensato davvero bene, non è solo effetto scenico ma tecnica che funziona. Si vede la mano di chi cucina, prova, corregge e poi condivide senza fronzoli. Un piatto che diventa subito “tradizione” al primo assaggio 👏
I made this for the second time in a week. The first time I packed the potatoes too much, the dish took forever to cook and still wasn't quite right. The second time I packed the potatoes a little more loosely and it came out amazing.
I bought everything to make this dish and then just realized he uses a round pan. I wonder if a cast iron could substitute for this if I only have rectangular oven dishes?
I've made this with less fancy cheese and it was amazing.
My son gave me your book for Christmas! I use it so much it has food “splash” on the pages
This is a game changer recipe…better than any scalloped potatoes I’ve ever had…nutmeg is a key…I added some premium chicken bullion powder in place of salt and loved the umami hit it face..
I thought it would be too rich for me but was lighter than expected and delectable!
Thank you for sharing Kenji!
Ah.. forgotten this step 4:13
Ahhh I made this for Christmas and used Half and Half Cream, Swiss Cheese/parm/etc…..and Panko sprinkled on top….So delicious, to die for! I couldn't find Gruyere anywhere.
This might be the only time I've watched a recipe being made and found myself saying, "F*ck yeah." repeatedly. 😃🤤
Made it for Christmas. 10/10 recipe.