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    From Dave Drum@1:396/45 to All on Sat Oct 12 16:51:02 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cheesy Hasselback Potato Gratin
    Categories: Potatoes, Cheese, Herbs, Dairy
    Yield: 6 servings

    3 oz Fine grated Gruyere or comte
    Cheese
    2 oz Fine grated Parmigiano
    - Reggiano
    2 c Heavy cream
    2 cl Garlic; minced
    1 tb Fresh thyme leaves; rough
    - chopped
    Salt & black pepper
    4 1/2 lb Russet potatoes; peeled,
    - sliced 1/8" on a mandoline
    - slicer
    2 tb Unsalted butter

    Adjust oven rack to middle position and set oven to
    400ºF/205ºC.

    Combine cheeses in a large bowl. Transfer 1/3 of cheese
    mixture to a separate bowl and set aside. Add cream,
    garlic and thyme to cheese mixture. Season generously
    with salt and pepper. Add potato slices and toss with
    your hands until every slice is coated with cream
    mixture, making sure to separate any slices that are
    sticking together to get the cream mixture in between
    them.

    Grease a 2 quart casserole dish with butter. Pick up a
    handful of potatoes, organizing them into a neat stack,
    and lay them in the casserole dish with their edges
    aligned vertically. Continue placing potatoes in the
    dish, working around the perimeter and into the center
    until all the potatoes have been added. The potatoes
    should be very tightly packed. If necessary, slice an
    additional potato, coat with cream mixture, and add to
    casserole. Pour the excess cream/cheese mixture evenly
    over the potatoes until the mixture comes halfway up the
    sides of the casserole. You may not need all the excess
    liquid.

    Cover dish tightly with foil and transfer to the oven.
    Bake for 30 minutes. Remove foil and continue baking
    until the top is pale golden brown, about 30 minutes
    longer. Carefully remove from oven, sprinkle with
    remaining cheese, and return to oven. Bake until deep
    golden brown and crisp on top, about 30 minutes longer.
    Remove from oven, let rest for a few minutes, and serve.

    Recipe from: J. Kenji López-Alt

    Adapted by: Emily Weinstein

    Yield: 6 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives
    From: Https://Cooking.Nytimes.Com

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