Cheesy Hasselback Potato Gratin

Another fun delicious way to eat potatoes. Just an FYI, this has 5 stars out of 511 votes...

INGREDIENTS

*I didn't have these cheeses, so I just used cheddar and parmesan and it was still delicious!

3 ounces finely grated Gruyere or comte cheese
2 ounces finely grated Parmigiano-Reggiano
2 C heavy cream
2 medium cloves garlic, minced
1 Tbsp fresh thyme leaves, roughly chopped
Kosher salt and black pepper
4 to 4 1/2  pounds russet potatoes, peeled and sliced 1/8-in thick on a mandoline slicer
2 Tbsp unsalted butter

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 400 degrees. 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 cream mixture, making sure o 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.

Thanks to the original recipe found HERE.