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Scalloped Hasselback Potato Gratin

Scalloped Hasselback Potato Gratin

Image credit to: Joy Huang (@joyosity)


  • 2 lbs. small potatoes, peeled
  • 1 cup of milk (you can also use half & half or heavy cream for a truly decadent dish)
  • 1 clove of garlic
  • 1 teaspoon kosher salt
  • Freshly ground pepper
  • 4 tablespoons butter, divided
  • A generous handful of shredded cheese (Gruyere or a mixture of Swiss and parmesan work well)


Here's an update to the traditional scalloped potatoes that literally turns the classic on its head and will leave everyone impressed.  You'll need a mandoline (or a sharp knife and a lot of patience) and a 6 cup baking dish, about 2" deep.

Preheat the oven to 400 F.

Use a mandoline or sharp knife to thinly slice the potatoes.  Add them to a large bowl filled with cold water so they don't discolor while you prepare the rest of the dish.

Bring the milk to a simmer and add the salt and pepper.  Slice the garlic clove in half and rub it all over the baking dish.  Mince the garlic and add to the milk.

Drain the potatoes well and pat dry.  Stack them on their sides in the baking dish (I find it helps to make several vertical stacks first and then arrange them on their sides).  You want to be tightly packed and completely cover the bottom of the baking dish so use a smaller dish if you need to.  Spread half the cheese evenly over the potatoes.

Pour the hot milk mixture over the cheese and potatoes.  Cut the remaining butter into small pieces and dot the top of the potatoes.  Cover the dish tightly with aluminum foil and bake for 30 minutes.

Sprinkle the rest of the cheese over the potatoes and return to the oven, baking for another 30 minutes.  Check for doneness by using a sharp knife to pierce the potatoes in the center; there should be no resistance and the liquid should all have been absorbed.  Serve warm. 

Joy Huang | The Cooking of Joy

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