Hasselback Scalloped Potatoes

Ingrediënten

• 3 ounces shredded Gruyère cheese
• 2 ounces shredded Parmigiano-reggiano
• 4 ounces cubed pancetta — cooked
• 2 cups heavy cream
• 4 cloves garlic — roughly chopped
• 1 tablespoon fresh thyme leaves — roughly chopped
• Kosher salt and freshly ground black pepper
• 3 pounds russet potatoes — peeled and sliced 1/8th-inch thick on a mandoline slicer

Materiaal

• mandoline
• ovenschaal
• aluminiumfolie

Bereiding

1. 1

   Preheat oven to 400°F.

2. 2

   Combine cheeses and cooked pancetta in a large bowl. Transfer 1 handful of the cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to remaining cheese mixture and season with salt and pepper. Add potato slices and toss to combine, making sure the cream mixture coats every potato slice.

3. 3

   Spray a medium casserole dish with non-stick cooking spray. Take a handful of potatoes and stack them on top of each other, then lay them in the casserole dish like a hasselback potato. Continue stacking potatoes until the dish is full and tightly packed. Pour the leftover cream mixture evenly over the potatoes until it comes half-way up the sides; discard any extra.

4. 4

   Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove from oven, remove foil, and continue baking until top is pale golden brown, about 25-30 minutes more. Once golden, 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 slice and serve.⏱ 87 min