CREAMY HASSELBACK POTATO GRATIN
Feb. 28th, 2023 08:17 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
the_cooking_momIngredients
2 kg (4lb) potatoes thinly sliced
2 cups cream
3 tbsp fresh sage finely chopped
2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup grated parmesan cheese
Instructions
Preheat the oven to 180°C/350°F and grease a baking or casserole dish with olive oil or melted butter.
With a sharp knife, slice potatoes into thin slices.
Stack the potatoes together then transfer to a deep baking dish or casserole dish.
Whisk the cream with the finely chopped sage, garlic powder and a few teaspoons of salt and black pepper.
Pour the cream over the potatoes, spooning some in between the potatoes to make sure the potatoes are seasoned.
Cover with foil and bake for 30-45 minutes until the potatoes are fork tender.
Scatter over the grated parmesan cheese then continue baking until golden brown. Remove from the oven, allow to rest for 10 minutes then serve.
2 kg (4lb) potatoes thinly sliced
2 cups cream
3 tbsp fresh sage finely chopped
2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup grated parmesan cheese
Instructions
Preheat the oven to 180°C/350°F and grease a baking or casserole dish with olive oil or melted butter.
With a sharp knife, slice potatoes into thin slices.
Stack the potatoes together then transfer to a deep baking dish or casserole dish.
Whisk the cream with the finely chopped sage, garlic powder and a few teaspoons of salt and black pepper.
Pour the cream over the potatoes, spooning some in between the potatoes to make sure the potatoes are seasoned.
Cover with foil and bake for 30-45 minutes until the potatoes are fork tender.
Scatter over the grated parmesan cheese then continue baking until golden brown. Remove from the oven, allow to rest for 10 minutes then serve.
![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}