Hasselback potatoes are carefully sliced into thin, even layers that fan out while staying connected at the base, then baked until golden. This creates a crispy skin and a fluffy, flavorful interior. They get their name from the Hasselbacken restaurant in Stockholm where the dish was popularized in the 1950s. Hasselback-inspired dishes feature artfully arranged potato slices smothered and baked in indulgent cheese sauces. Melty raclette mixed with velvety Comté creates a creamy fondue-like sauce that partners well with the crispy potatoes. Serve as an impressive side dish, topped with fresh chives.
Raclette and Hasselback Potato Gratin
Ingredients
- 2 tablespoons unsalted butter
- 5 ounces raclette grated
- 5 ounces Comté grated
- 4 cloves garlic finely chopped
- 1½ cups heavy cream
- 1 tablespoon chopped thyme leaves
- Kosher salt and freshly ground black pepper
- 4 pounds russet potatoes peeled and sliced ⅛-inch thick on a mandolin
- 1 tablespoon finely chopped chives to garnish
Instructions
- Heat oven to 400°F and butter a 2-quart baking dish.
- Combine cheeses in a large bowl. Set aside one-third of the mixture. Add garlic, cream, and thyme. Season with salt and pepper. Add potatoes and toss gently to coat both sides.
- Tightly arrange vertical potato slices in the baking dish, beginning with the perimeter and working toward the center, ensuring slices remain upright. Drizzle the remaining mixture over top, filling the baking dish halfway.
- Cover with foil and seal the edges. Place onto a baking sheet to catch any overflow, then transfer to the oven. Bake for 30 minutes. Remove foil and bake for 30 minutes more, or until lightly browned.
- Remove from oven and sprinkle remaining cheese on top. Return to the oven and bake for 30 minutes, or until the top is golden brown and crispy.
- Remove from oven and cool for 10 minutes. Sprinkle with fresh chives before serving.
Andrea and Paul Bartholomew
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
