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Hasselback potato gratin

A Scandinavian bake with herbs and butter - cutting the spuds really thin helps them to crisp up nicely

  • Prep: 25 mins
    Cook: 1 hrs 15 mins
  • Serves 8
  • More effort
  • Serves 8
  • More effort
  • Calories 186
  • Carbohydrates 22
  • Saturated Fat 4
  • Sugar 1
  • Protein 3
  • Fat 10
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 186
  • Carbohydrates 22
  • Saturated Fat 4
  • Sugar 1
  • Protein 3
  • Fat 10
  • Fibre 2
  • Salt 0.1

Ingredients

  • 1kg medium potatoes, such as Maris Piper
  • 50g butter, melted, plus extra for greasing
  • 3 tbsp olive oil
  • 2 tbsp each of thyme and rosemary, finely chopped
  • 3-4 bay leaves

Method

  1. Lightly grease a large oval baking dish. Using a mandolin or sharp knife, slice the potatoes into thin slices, about 3mm thick. Tip into a bowl and coat with the melted butter, oil, herbs and some seasoning.

  2. Tightly pack the potatoes upright into the dish. Wedge some bay leaves throughout and pour over the remaining butter mixture from the bowl over the top. Cover with foil and bake for 30 mins at 200C/180C fan/gas 6.

  3. Remove the foil and cook for a further 45 mins at 220C/200C fan/gas 7, until the potatoes are cooked through.

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