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Hasselback potato gratin

Hasselback potato gratin

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 8

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal186
fat10g
saturates4g
carbs22g
sugars1g
fibre2g
protein3g
low insalt0.1g
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Ingredients

  • 1kg medium potato , 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Remove the foil and cook for a further 45 mins at 220C/200C fan/gas 7, until the potatoes are cooked through.

Goes well with

Recipe from Good Food magazine, December 2012

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A star rating of 5 out of 5.8 ratings
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