In my search for a potato recipe to grace our Easter table, I stumbled upon the Hasselback Potato Gratin from The Food Lab cookbook by J. Kenji Lopez-Alt. These potatoes are a twist on Swedish Hasselback Potatoes, which are essentially fanned baked potatoes, and Potatoes Au Gratin - layers of thinly sliced potatoes baked with cream and cheese. Hasselback Potato Gratin gives you the best of both worlds: crispy potato edges encrusted with cheese and soft, creamy potatoes waiting just underneath. Genius. Simply Genius.
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