Hasselback Gratin Potatoes (BBQ Side Dish Style)
This recipe is a mod of several popular Hasselback Potato recipes out there. The "mod" was to bring in some flavor that pairs well with barbecue — and even more specifically, Central TX Style beef barbecue! Think of putting the time into this dish rather than the standard mac and cheese.
Equipment
- 1 6×9 casserole dish
- 1 mandolin
Ingredients
- 1/3 cup fine grated parmesan reggiano cheese
- 1/3 cup fine grated Monterey jack cheese
- 1/3 cup fine grated mild cheddar
- 1/3 cup fine grated Oaxaca cheese (asadero works too)
- 2 cups heavy cream
- 1 tbsp fine sea salt
- 2 cloves garlic grated
- 1/2 tbsp smoked paprika
- 4-5 grinds of fresh black pepper
- 5 lbs russet potatoes
- 2 tbsp softened butter
Instructions
- Set a rack in your oven at middle position and preheat to 400°F.
- In a large bowl, combine the cheeses. Set aside about 1/3 of the combined cheeses for later in a separate smaller bowl.
- To the rest of the cheeses in the big bowl, add the cream, salt, garlic, smoked paprika, and black pepper. Mix thoroughly, let stand while you prep potatoes.
- Wash and peel the potatoes.
- CAREFULLY using a mandolin (or really great knife skills), slice potatoes by the ends at 1/8" thickness.
- Stir the cream and cheese mixture a bit to ensure evenly mixed. Add potatoes to the mixture, folding to cover and coat. Let stand 15 minutes.
- Evenly coat the inside of your casserole dish with the 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 20-30 minutes, and serve.
Notes
One substitute that is totally ok is garlic powder for the fresh grated garlic. About 1/2 tbsp should be fine.
Also, regarding the potatoes, try to use potatoes that are similar to each other in shape. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes.
Tried this recipe?Let us know how it was!