Hasselback potato gratin
Golden, crispy potatoes, herbs and plenty of lush cream come together to create this delicious hasselback potato gratin recipe. Serve as the perfect side dish to complement any meal
- 50 g butter, melted, plus extra for greasing
- 1.5 kg medium-sized all-purpose potatoes, peeled
- 1/2 cup cream
- 2 tbsp rosemary leaves, finely chopped
- salt and freshly ground black pepper
- 5 or 6 bay leaves
- Lightly grease a large oval or square baking dish with butter. Using a sharp knife, cut the potatoes into thin slices, about 3mm thick. Tip the slices into a large bowl, pour over the melted butter and cream and scatter with rosemary. Season with salt and pepper and toss well to coat.
- Tightly pack the potatoes upright into the dish. Wedge the bay leaves throughout the layers, then pour any remaining butter mixture from the bowl over the top. Cover with foil and bake for 40 minutes at 200°C.
- Remove the foil and cook for a further 40 minutes at 220°C, until the potatoes are cooked through and golden brown.