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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 whole milk (use half&half or heavy cream for a truly decadent dish)
  • 1 clove garlic
  • 1 tsp kosher salt
  • Freshly ground pepper
  • 4 Tbsp butter, divided
  • 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.

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

Use a mandoline or sharp knife to thinly slice the potatoesnad drop them in the milk mixture, ensuring all are coated.

Stack potatoes 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 of cheese evenly over the potatoes.

Pour 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. 

Adapted from the New York Times

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