Hasselback Potatoes Au Gratin
Adapted from The Baker Chick.
Au gratin potatoes with garlic and rosemary, made in hasselback fashion so the tops of the potatoes get crunchy while the bottoms are tender and cheesy. Some might call these scalloped potatoes, but I’ve been told that if there is cheese involved, then it’s au gratin, not scalloped. Scalloped potatoes are without cheese. What good is that? I want my potatoes with CHEESE, please!
I was sooo taken with The Baker Chick‘s scalloped hasselback sweet potatoes, but, being a HUGE fan of the traditional potato, I wanted to make the same concept over for a regular ol’ potato. Well, ok, a regular and/or a PURPLE potato, because I really really love the color, the flavor and the health benefits of purple potatoes (some might call them blue, but as you can see in the picture, they are indeed purple). My purple potatoes are on the small side this year, though, so I decided to use a mix of yellow and purple potatoes. I just had to reduce the fat in the recipe … 2 cups of whipping cream is WAY too much for my stomach (and thighs), so I used just 1/4 cup of whipping cream and then substituted fat free half & half, Greek yogurt and Greek cream cheese in place of the rest.
It turned out perfectly creamy and wonderful on the bottom, and nice and crispy on the top. My kids are not big adventurers when it comes to potatoes so I knew when I made this dish, it was destined for me and me alone, and I was completely happy with that. I gladly ate every last bite (over the course of a week), and because I love them so much, no, I didn’t share them even though I really could have. Don’t get me wrong: I’m a very sharing person, but there are some things I prefer NOT to share and this is one of them. Well, okay, except with you … I’ll share this with you but shhhh. Don’t tell my friends!
- 5 - 6 potatoes, peeled and sliced in 1/8 inch slices
- 4 oz. Greek cream cheese (or Neufchatel), softened
- 1/2 cup fat free half & half (or half & half)
- 1/4 cup heavy whipping cream
- 1/2 cup plain nonfat Greek yogurt (I used Fage)
- 1/2 cup finely shredded Asiago cheese
- 1/2 cup finely shredded Italian blend of cheeses
- 1 Tablespoon finely chopped rosemary
- 2 - 3 cloves of garlic, peeled & chopped
- Salt & freshly ground pepper, to taste
- Preheat oven to 400 F. Lightly butter a cast iron pan (or other oven-safe round pan with high edges).
- Peel & slice the potatoes with a mandolin or microplane. Put them in a bowl of water until you're ready to use them.
- Put the cream cheese in a small mixing bowl and microwave 30 seconds to get it extra soft. Stir the cream cheese, then add the half & half, whipping cream and Greek yogurt and whisk gently until the mixture is smooth. Stir in the cheeses, rosemary and garlic, then add salt & pepper to taste.
- Dip each potato slice into the sauce, then arrange them vertically in the pan. Pour the rest of the sauce over top.
- Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more. Sprinkle the top with the rest of the shredded cheese and bake another 30 minutes, until it's brown and bubbly, covering again at the end if the cheese is getting too brown. Serve hot!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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