Hasselback potato gratin

Hasselback potato gratin

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(3 ratings)

Prep: 25 mins Cook: 1 hr, 15 mins

More effort

Serves 8
A Scandinavian bake with herbs and butter - cutting the spuds really thin helps them to crisp up nicely

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal186
  • fat10g
  • saturates4g
  • carbs22g
  • sugars1g
  • fibre2g
  • protein3g
  • salt0.1g
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  • 1kg medium potato, such as Maris Piper



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 50g butter, melted, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp each of thyme and rosemary, finely chopped


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3-4 bay leaves


  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.

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Comments (3)

curryhelen's picture

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

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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