Crispy Hasselback Accordion Potato Gratin
Paper-thin potatoes packed accordion-style with garlic-thyme cream and Gruyère, baked until the ruffled edges are golden and crisp on top and creamy underneath.
Ingredients
- 1.5 kg Yukon Gold potatoes 3.3 lbs
- 350 ml heavy cream 1½ cups
- 120 ml whole milk ½ cup
- 35 g salted butter 2½ tbsp
- 4 garlic cloves lightly crushed
- 4 sprigs fresh thyme sprigs
- 1 tsp fresh thyme leaves
- 1½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- ¼ tsp freshly grated nutmeg
- 60 g aged Gruyère 2 oz, finely grated
Instructions
- Scrub the potatoes well and pat completely dry.
- Slice the potatoes into very thin 1.5 mm rounds using a mandoline.
- Gently simmer the cream, milk, garlic, thyme sprigs, salt, pepper, and nutmeg for 5 minutes.
- Strain the cream mixture and keep warm.
- Butter a large oval baking dish.
- Stack 20–25 potato slices at a time, fan them slightly, and arrange them vertically around the dish.
- Continue packing the potato stacks tightly until the entire dish is filled with accordion-like rows.
- Slowly pour the warm garlic-thyme cream between the potato layers.
- Sprinkle with Gruyère and fresh thyme leaves, then dot the top with the remaining butter.
- Cover tightly with foil and bake at 190°C (375°F) for 40 minutes.
- Remove the foil, increase the heat to 205°C (400°F), and bake for another 20–25 minutes until the edges are deeply golden and crispy.
- Rest for 10 minutes before serving.
Video
Notes
Approx. 380 kcal per serving. Total time 90 minutes. Recipe by Daily Eats Hub.