Hasselback potato gratin

Hasselback potato gratin

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(2 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 15 mins

Skill level

Moderately easy

Servings

Serves 8

A Scandinavian bake with herbs and butter - cutting the spuds really thin helps them to crisp up nicely

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
186
protein
3g
carbs
22g
fat
10g
saturates
4g
fibre
2g
sugar
1g
salt
0.1g

Ingredients

  • 1kg medium potatoes, such as Maris Piper
  • 50g butter, melted, plus extra for greasing
  • 3 tbsp olive oil
  • 2 tbsp each of thyme and rosemary, finely chopped
  • 3-4 bay leaves

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Method

  1. Lightly grease a large oval baking dish. Using a mandolin or sharp knife, slice the potatoes into thin slices, about 3mm thick. Tip into a bowl and coat with the melted butter, oil, herbs and some seasoning.
  2. Tightly pack the potatoes upright into the dish. Wedge some bay leaves throughout and pour over the remaining butter mixture from the bowl over the top. Cover with foil and bake for 30 mins at 200C/180C fan/gas 6.
  3. Remove the foil and cook for a further 45 mins at 220C/200C fan/gas 7, until the potatoes are cooked through.

Recipe from Good Food magazine, December 2012

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Comments

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curryhelen's picture
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Baked these as part of a big family Christmas Eve tea ( with chicken thighs baked in tomatoes, cannellini beans, basil and garlic, and homemade walnut coleslaw ). It took a bit of prep to slice enough to serve 12 but otherwise easy enough. I didn't use as much butter as suggested but they were perfectly tasty and looked a bit more special than roasts or jackets.

sallykindle's picture

Loved this! I've added this one to my Sunday roast line-up.

vivaves's picture
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Very tasty potato dish, and dead easy to make (don't know why it's rated as only 'moderately easy'). As the potato slices need to be stacked on end in the dish you'll probably find a slightly smaller dish is better; it's surprising how little space they take up. Will make again, as it's an easy way to make simple spuds look impressive. May add some crushed garlic next time.

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