Photo by Brian Woodcock
The Resort at Paws Up’s executive chef, Sunny Jin, has a serious food-world pedigree (Napa Valley’s French Laundry, Spain’s El Bulli). His latest endeavor: perfecting dishes like this fabulous Hasselback Potato Gratin. Your whole family will love it—and it's the perfect side dish for Thanksgiving and Christmas too.
2 tbsp. olive oil, plus more for baking dish
3 medium onions, thinly sliced
Kosher salt and freshly ground black pepper
2 1/2 c. heavy cream
4 garlic cloves, thinly sliced
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh rosemary
8 oz. Gruyère, grated (about 2 cups), divided
4 oz. Parmesan, grated (about 1 cup), divided
3 1/2 lb. Yukon gold potatoes, peeled and sliced 1/4-inch thick
- Heat oil in a large skillet over medium heat. Add onions
and season with salt and pepper. Cook, stirring occasionally, until
golden brown, 30 to 40 minutes.
- Preheat oven to 350°F. Lightly
grease a 3-quart baking dish. Combine onions, cream, garlic, thyme,
rosemary, 1 2/3 cups Gruyère, and 2/3 cup Parmesan in a bowl. Season
with salt and pepper.
- Arrange potato slices vertically in
prepared baking dish. Pour cream mixture over potatoes, making sure some
of the mixture goes between the potatoes. Cover with aluminum foil.
until potatoes start to soften, 50 to 60 minutes. Remove foil and bake
until potatoes are golden brown, 25 to 30 minutes. Sprinkle with
remaining 1/3 cup Gruyère and 1/3 cup Parmesan. Bake until cheese is
golden brown and bubbling, 5 to 10 minutes.