My Irish ancestors just made extra space for me on the family tree

Cheesy hasselback potato gratin in my late Grandma’s casserole dish

Jeff’s Dutch ancestors are still on the fence though, notwithstanding this cheese and potato masterpiece, wicked non-Calvinist that I am. If you ain’t Dutch, you ain’t much and all that. Yes, they actually still say that where we grew up. I’m not mad, you’re mad.

So the above is a marriage (see how family-friendly I am) of a traditional potato au gratin recipe and relative new-comer the hasselback potato, as thought up by J. Kenji Lopez-Alt.

All hail Kenji and The Food Lab.

These potatoes, dear reader, are so good. Like, roll me into bed and turn off the lights good. Yes, there are 2 cups of heavy cream in the sauce. No, I don’t want to contemplate calories counts, thank you very much. Geez, just enjoy the cheesy-creamy-potato-y goodness. Some people, I tell ya.

It’s a bit of an event to make and takes 1.5 hours in the oven so it’s not a quick-a-minute side dish by any stretch of the imagination. Jeff did get to break-in the new mandolin slicer though, shaving 4 pounds of potatoes 1/8″ thick, and I think he dug that quite a bit.

I realize it was a little like a production line.
Jeff:      grate cheeses
Jamie:  peel potatoes
Jeff:      mince garlic
Jamie:  add cream, seasonings, herbs, garlic to cheeses
Jeff:      slice potatoes
Jamie:  dip slices in cheese sauce and layer upright in casserole dish
Jeff:      pour remaining sauce over potatoes

This dish has holiday-gatherings written all over it, although I don’t know if I’m willing to wait that long to have it again.

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