I have always loved the Swedish Hasselbackspotatis but was never a fan of the potato casserole called Janssons frestelse which is a typical Swedish Christmas dish. So when I saw the idea to merge Hasselback potatoes into a potato gratin I thought this was the perfect substitution for our Christmas table potato dish.
Here you can find this recipe in swedish.
Recipe: Hasselback potato gratin
Ingredients
- 1 kg potatoes
- 50 g parmesan
- 50 g Gruyère substitutes: Jarlsberg or Emmentaler
- 300 ml cream
- 1 garlic clove
- ½ tbsp thyme
- 1 tbsp butter
Instructions
- Take a big bowl or pot and finely grate the cheese in it, take out 1/3 of the shredded cheese and put aside for topping
- Add the cream and thyme to the bowl and mix
- Peel the potatoes and use a mandolin or similar to cut thin slices and toss it in the bowl
- Mix around so that all slices get coated
- Grease a bread tin (works perfect since it takes exactly two rows of slices which is around 1 kg) you might need to adjust your amount of potato to fit the oven container you have
- Place the potato slices standing up in the oven dish, this means they need to be tightly packed all the way
- Pour the remaining liquid over the potatoes. It should cover all but the top of the slices
- Cover with foil and bake in oven at 200°C (400°F) for 30 min
- Take off the foil and bake another 20 min
- Sprinkle the remaining cheese and then bake yet another 20 min
Tried this recipe?Let us know how it was!
Adapted from Serious Eats
Bon appétit and Merry Christmas!
See all Christmas recipes here >>>
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