We all love potato gratin, correct? The creamy, layered casserole of potatoes and cream with a crisp browned top. We also love Hasselback potatoes, those cute side dishes achieved by making thin, parallel slices almost all the way through a potato, stuffing butter and cheese in between them, and roasting them until golden brown and crisp. This dish combines the two concepts into one gloriously crispy, creamy, crunchy, cheesy casserole.
Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on the exact shape and size of the potatoes and the casserole dish, you may not need all of the cream mixture.
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Works perfectly every time. EXCEPT bake longer to achieve the most tender, creamy and crispy edged potatoes.
This recipe seems to be missing a few things. Garlic is listed twice in the ingredients. In the instructions it says to mix the cheeses (plural) together but there is only one cheese listed in the ingredients.
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