Presentation is everything and that’s one of the things we love about this holiday potato mash-up of hasselback potatoes and potato gratin. Hasselback-cut potatoes nestled together, surrounded by a smoky, savory, creamy, cheesy sauce. What’s not to love?! Looks impressive, yet easy to make. To easily slice the potatoes, place 2 rulers or wooden spoons on either side of the potato to slice them evenly without cutting all the way through.
cost per recipe: $7.08
The price is determined by the national average.
medium Yukon Gold potato, unpeeled (about 3 pounds)
small onion, finely chopped (about 1/4 cup)
cloves garlic, minced
tablespoon all-purpose flour
teaspoons chopped fresh rosemary leaves
cups Swanson® Chicken Broth
cup heavy cream
ounces Gouda cheese, shredded (about 1 cup)
cup grated Parmesan cheese
Heat the oven to 400°F. Using a sharp knife, make crosswise cuts into the potatoes (1/8-to 1/4-inch apart) almost all the way through but leave the bottoms intact so that the slices stay connected at the bottom. Arrange the potatoes in a 13x9x2-inch baking dish. Fan the slices of the potatoes open slightly.
Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook for 3 minutes or until tender, stirring occasionally. Add the garlic, flour and half the rosemary and cook and stir for 1 minute. Stir in the broth and heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes or until the broth mixture is slightly thickened. Stir in the heavy cream, half the Gouda cheese and the Parmesan cheese.
Pour the broth mixture over the potatoes, making sure the mixture gets in between the slices. Cover the baking dish.
Bake for 40 minutes. Uncover the baking dish. Spoon the broth mixture from the bottom of the dish over the potatoes.
Bake for 20 minutes. Sprinkle with the remaining Gouda cheese. Bake for 5 minutes more or until the potatoes are tender and the cheese is melted and lightly browned. Sprinkle with the remaining rosemary.