Cheesy Hasselback Potato Gratin - Kelsey

I thought this was going to be a lot more work than it ended up being which was nice.

First, grate and mix the cheeses. I had gruyere and Parmesan.

Set aside 1/3 of the cheese. 

Add heavy cream, salt, and pepper.

Then peel potatoes.

I peeled 8 and I ended up using 6.5 for my dish.

I sliced them by hand.

Add the potatoes to the cream mixture.

Then get your hands in there and make sure the pieces are all separated and coated. Then make a pile and start placing them in the baking dish.

Pour the rest of the mixture. I had a bunch of pretty dry cheese leftover so I added the rest of the cream that I had, about 1/2 a cup.

Cover and stick in the oven for 30 minutes. Take off the foil and cook another 30 minutes.

Here is what it looked like at that point. Beautiful.

Cover with the cheese that was set aside.

And back in the oven for another 30 minutes.

I immediately could see it had separated 😭😭

I was expecting a creamy, cheesy potato. Instead it was just greasy. If I were to do it again I would probably cook it longer while covered and then shorten the other steps. I could see and taste the potential. Maybe I wouldn't add the extra cream to think out the leftover cheese. I'll probably try it again at some point because it was pretty easy.