Cheesy Hasselback Potato Gratin
Ingredients
- 8 medium Yukon Gold potato, unpeeled (about 3 lb)
- 2 Tbsp butter
- 1 small onion, finely chopped (about ¼ cup)
- 2 cloves garlic, minced
- 1 Tbsp all-purpose flour
- 2 tsp chopped fresh rosemary leaves
- 1½ cups chicken broth
- ½ cup heavy cream
- 4 oz Gouda cheese, shredded (about 1 cup)
- ½ cup grated Parmesan cheese
Instructions
- Heat the oven to 400°F. Using a sharp knife, make crosswise cuts into the potatoes (⅛-to ¼-inch apart) almost all the way through but leave the bottoms intact so that the slices stay connected at the bottom.
- Arrange the potatoes in a 13x9x2-inch baking dish. Fan the slices of the potatoes open slightly.
- Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook for 3 minutes or until tender, stirring occasionally. Add the garlic, flour and half the rosemary and cook and stir for 1 minute. Stir in the broth and heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes or until the broth mixture is slightly thickened. Stir in the heavy cream, half the Gouda cheese and the Parmesan cheese.
- Pour the broth mixture over the potatoes, making sure the mixture gets in between the slices. Cover the baking dish.
- Bake for 40 minutes. Uncover the baking dish. Spoon the broth mixture from the bottom of the dish over the potatoes.
- Bake for 20 minutes. Sprinkle with the remaining Gouda cheese. Bake for 5 minutes more or until the potatoes are tender and the cheese is melted and lightly browned. Sprinkle with the remaining rosemary.
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