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         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   
       
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