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vMMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheesy Hasselback Potato Gratin
 Categories: Potatoes, Cheese, Herbs, Dairy
      Yield: 6 servings
 
      3 oz Fine grated Gruyere or comte
           Cheese
      2 oz Fine grated Parmigiano
           - Reggiano
      2 c  Heavy cream
      2 cl Garlic; minced
      1 tb Fresh thyme leaves; rough
           - chopped
           Salt & black pepper
  4 1/2 lb Russet potatoes; peeled,
           - sliced 1/8" on a mandoline
           - slicer
      2 tb Unsalted butter
 
  Adjust oven rack to middle position and set oven to
  400ºF/205ºC.
  
  Combine cheeses in a large bowl. Transfer 1/3 of cheese
  mixture to a separate bowl and set aside. Add cream,
  garlic and thyme to cheese mixture. Season generously
  with salt and pepper. Add potato slices and toss with
  your hands until every slice is coated with cream
  mixture, making sure to separate any slices that are
  sticking together to get the cream mixture in between
  them.
  
  Grease a 2 quart casserole dish with butter. Pick up a
  handful of potatoes, organizing them into a neat stack,
  and lay them in the casserole dish with their edges
  aligned vertically. Continue placing potatoes in the
  dish, working around the perimeter and into the center
  until all the potatoes have been added. The potatoes
  should be very tightly packed. If necessary, slice an
  additional potato, coat with cream mixture, and add to
  casserole. Pour the excess cream/cheese mixture evenly
  over the potatoes until the mixture comes halfway up the
  sides of the casserole. You may not need all the excess
  liquid.
  
  Cover dish tightly with foil and transfer to the oven.
  Bake for 30 minutes. Remove foil and continue baking
  until the top is pale golden brown, about 30 minutes
  longer. Carefully remove from oven, sprinkle with
  remaining cheese, and return to oven. Bake until deep
  golden brown and crisp on top, about 30 minutes longer.
  Remove from oven, let rest for a few minutes, and serve.
  
  Recipe from: J. Kenji López-Alt
  
  Adapted by: Emily Weinstein
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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