Ingredients

• 10 medium-sized, waxy potatoes (approx. 750 g)
• 2 sprigs rosemary
• 1 bunch of chives
• 1 clove of garlic
• 250 ml cream
• 200 ml milk
• Salt, pepper
• Nutmeg
• 100 g grated Cheddar cheese

Also

• Butter for greasing

Preparation

Preheat the oven to 200 °C top and bottom heat (180 °C fan). Grease the FRESH & SAVE Gratin Dish with butter.

Wash the potatoes thoroughly and cut evenly thin slices with a sharp knife, but do not cut all the way through so that they are still joined at the bottom (see tip). Place the potatoes in the baking dish with the cut side facing up. Wash the rosemary, shake dry, cut into small twigs and arrange around the potatoes.

Wash the chives, shake dry and cut into small rolls. Peel and finely chop the garlic. Mix the cream and milk, stir in the chives and garlic. Season well with salt, pepper and freshly grated nutmeg. Pour the cream mixture over the potatoes.

Place the Gratin Dish in the middle of the preheated oven and bake the Hasselback potato gratin for approx. 50-60 minutes until the potatoes are golden brown. About 15 minutes before the end of the baking time, sprinkle the Cheddar cheese on the potatoes and gratinate.

Tip

If you pierce the potatoes horizontally with a wooden skewer, for example, you avoid cutting them completely.

Info

The Hasselback potato gratin is easy to make in advance. Prepare the complete dish in the FRESH & SAVE Gratin Dish, vacuum seal and store in the fridge, e.g. until the next day. To finish, remove the vacuum lid and prepare in the oven as described in the recipe.