Hasselback Idaho® Potatoes Gratin
- 1 cup heavy cream
- 2 garlic cloves, finely minced
- ¼ teaspoon freshly grated nutmeg
- 2 sprigs fresh thyme
- 2 pounds Idaho® potatoes, about 3 large potatoes, scrubbed clean
- 3 ounces Gruyere cheese, grated
- 2 tablespoons unsalted butter, cut into 12 pieces
- ½ teaspoon kosher salt and black pepper
- 1 tablespoon grated Parmigiano Reggiano
- In a small saucepan over medium heat combine the heavy cream, minced garlic, nutmeg and thyme. Bring to a simmer and remove from heat to let steep for 10 minutes.
- Heat your oven to 400° and have 2 quart baking dish nearby.
- With a sharp knife, cut a small piece off the bottom of each potato to create a flat surface. Starting from the edge of the potato, cutting straight down, slice the potato until it cuts almost all the way through. Continue down the potato making ⅛ to ¼ inch cuts and fanning the slices as you go. Repeat with the remaining two potatoes.
- Place the three potatoes in the baking dish and divide the butter amongst the potatoes, inserting it into the slices.
- Next divide the shredded gruyere between the potatoes, tucking it into the slices and on top.
- Pour the heavy cream over the potatoes, straining out the garlic and heavy cream. Cover the baking dish and bake for 45 minutes. Season with kosher salt and black pepper.
- Carefully remove the dish from the oven, sprinkle the parmigiano-reggiano over the top, return to the oven uncovered and bake for an additional 15 minutes or until golden brown on top.
- Remove and let sit for 5 minutes before serving with some of the sauce poured over the top.