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.
Yields:
6
- 8
servings
Total Time:
2
hours
15
mins
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
Directions
- 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.
- Bake
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.