Kelly and Michael Consuelos’ Crispy Hasselback Potatoes Au Gratin
4-5 medium Russet potatoes skin on
1/3 Cup of Parmesan Cheese
1 Cup of Gruyere Cheese grated
2 cups of heavy cream
1 Tablespoon of Thyme
Salt and Pepper to taste
2 Tablespoons of butter
- 4-5 medium Russet potatoes EVEN in size.
-Scrub potatoes but leave skin on. *The skin has all the nutrients.
- Slice the potatoes Hasselback style:
Slice the potatoes across the top (like an accordion).
*Tip put chopsticks on your cutting board on either side of the potato so you don’t cut all the way through.
-Arrange potatoes in a buttered dish
-Add 1 Tablespoon of Butter
-Season with Salt, Pepper, and Thyme
- Sprinkle Parmesan over potatoes
- Add Gruyere over potatoes
- Add 2 cups of heavy cream over potatoes
-Cover and put in 400 degree oven for 1 hour.
-Uncover and bake for additional 30 minutes until the bottom is tender and the top is browned and crisp.