Hasselback potato gratin
A Scandinavian bake with herbs and butter - cutting the spuds really thin helps them to crisp up nicely
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 1 hr 15 mins
Vegetarian, Super healthy
- 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.
- 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.
- Remove the foil and cook for a further 45 mins at 220C/200C fan/gas 7, until the potatoes are cooked through.
PER SERVING
186 kcalories, protein 3g, carbohydrate 22g, fat 10 g, saturated fat 4g, fibre 2g, sugar 1g, salt 0.1 g
Recipe from Good Food magazine, December 2012.
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http://www.bbcgoodfood.com/recipes/2744679/
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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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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 1 hr 15 mins
Vegetarian, Super healthy
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
PER SERVING
186 kcalories, protein 3g, carbohydrate 22g, fat 10 g, saturated fat 4g, fibre 2g, sugar 1g, salt 0.1 g
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31 December 2012
PanClanger rated and commented on this recipe
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