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.