Raclette and Hasselback Potato Gratin | culture: the word on cheese
Hasselback potatoes are carefully sliced into thin, even layers that fan out while staying connected at the base, then baked until golden. This creates a
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Mandoline
- Grater
- Chef's knife
- Cutting board
- Peeler
- Aluminum foil
- Baking sheet
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 tablespoons unsalted butter
- 5 ounces raclette (grated)
- 5 ounces Comté (grated)
- 4 cloves garlic (finely chopped)
- 1½ cups heavy cream
- 1 tablespoon chopped thyme leaves
- Kosher salt
- freshly ground black pepper
- 4 pounds russet potatoes (peeled and sliced ⅛-inch thick on a mandolin)
- 1 tablespoon finely chopped chives (to garnish)
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