Food and Drink

New Recipe-Hasselback Potatoes Gratin à la Serious Eat’s J. Kenji Lopez-Alt

I intended to look up a scalloped potato recipe for tonight’s dinner with the whole fam-bamily, but got sidetracked by Facebook… Uh oh? No! The first things I came across was a New York Times Food link to one of one of my favorite food site people- J. Kenji Lopez-Alt from SeriousEats.com.

Hasselback Potato Gratin (“These Might Be the Best Potatoes Ever”)
Look at this glorious photo and click on it to link to theSeriousEats.com recipe (or click here: SeriousEats.comHasselbackPotatoGratin)

These were easy to put together with the cheese grating delegated to The Girl and potato peeling to The Husband. All I needed was my super-sharp chef’s knife (recently sharpened by my dad, thanks, dad!) to get super thin slices from my russets. Then I tossed them in the cream, salt, pepper, thyme, and garlic.

Here they are, half cooked at 400 degrees for thirty minutes, before they got shoved in a box and carted up to one of the in-law’s house:

(pretend that this is a picture of the half baked potatoes, use your imagination)

And here’s the nearly gone and mostly empty dish, the only pic I could snap of the potatoes that could net the least amount of ridicule from extended family:


These were DELICIOUS! These were unbelievably easy to prepare, travelled well half-cooked (unlike my extended family, LOLOLOL!!) and were gluten-free for the family members with Celiac to whom we wanted to show some kitchen love.

Put this recipe for Hasselback Potato Gratin on you list of new things to try next year.

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