Hasselback Potato Gratin
Ingredients
6 yukon gold potatoes
1 cup whole milk
1 cup heavy whipping cream
2 teaspoons crushed garlic
2 teaspoons thyme leaves
½ cup grated Gruyere
¼ cup grated Parmesan
1 teaspoon salt
¼ black pepper
½ cup grated Gruyere
¼ cup grated Parmesan
1 tablespoon chopped parsley
1 teaspoon flaky sea salt
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 425°F on the Roast cook mode using the button below.
June Oven
Cut the potatoes
Lay a potato flattest-side down on a chopping board. Carefully make crosswise cuts about ⅛” apart down the length of the potato, stopping about ¼” before you cut through so the potato is still whole at the bottom. Repeat with the remaining potatoes. You can place wooden chopsticks or wooden spoons on either side of the potato to act as a guide.
chopping board
2 wooden spoons
knife
6 yukon gold potatoes
Fan the potatoes
Place the potatoes cut-side up in a rectangular baking pan. With your fingers, gently fan the potato slits slightly open.
rectangular baking pan
Make the gratin base
In a large bowl, whisk the milk, cream, garlic, thyme, Gruyere, Parmesan, salt and pepper until combined.
1 cup whole milk
1 cup heavy whipping cream
2 teaspoons crushed garlic
½ cup grated Gruyere
¼ cup grated Parmesan
¼ black pepper
1 teaspoon salt
large bowl
liquid measuring cup
measuring spoons
Finish the gratin and cover
Pour the gratin base over the potatoes, ensuring the mixture falls in between the potato slits. Cover the pan tightly with foil.
foil
Roast the covered potatoes
Place the covered pan on the bottom shelf of the June Oven. Roast the potatoes 40 minutes. June will notify you when it’s time to remove the foil. Transfer the pan to a cooling rack and carefully remove the foil.
Uncover potatoes and baste
With a pastry brush, brush liquid from the pan over the potatoes.
pastry brush
Roast the uncovered potatoes
Return the pan to the middle shelf of the June Oven and roast the gratin 20 more minutes, until the potatoes are tender. June will notify you when it’s time to add the cheese topping.
Add Gruyere
Remove the pan from the June Oven. Sprinkle the remaining Gruyere over the potatoes.
½ cup grated Gruyere
Add Parmesan and brown
Sprinkle Parmesan over the potatoes and return the pan to the middle shelf of the June Oven. Roast an additional 5 minutes, until the cheese is browned. June will notify you when the potatoes are ready.
¼ cup grated Parmesan
Garnish and serve
Remove the potatoes from the June Oven and let rest 5 minutes. Sprinkle the parsley and flaky sea salt over the top before serving hot.
1 tablespoon chopped parsley
1 teaspoon flaky sea salt
Connect your June Oven
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
[[ modalMessage ]]
Enter code
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
To send live video, cooking history, and other info to your device, your oven syncs data with June. More info
[[ modalMessage ]]
Success!
Your browser is now connected to your June Oven. When following along with our recipes, cook instructions will be automatically sent to your oven.
Your three year Premium subscription means unlimited access to tons of inspiring recipes. Enjoy visual ingredients and step-by-step videos to guide you.
Error
[[ errorMessage ]]
