Chef Gigi Gaggero

This is a “mash-up” of a classic French gratin and a beautiful Hassleback potato recipe. The idea is to stand the potato slices vertically rather than lay them flat, ensuring each serving receives a creamy potato and a crispy edge in each bite.

 

You’ll Need:

4 to 4 ½ pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline 

8 tablespoons unsalted butter, melted. Plus, extra for coating the casserole dish

1 1/2 cups heavy cream

1/2 cup chicken stock

6 medium cloves garlic, minced

10 springs fresh thyme, leaves only

Kosher salt and black pepper

1/4 teaspoon ground white pepper

1/2 teaspoon red chili flakes

2 cups finely grated Gruyère cheese

1 cup finely grated Parmigiano-Reggiano, plus more for the casserole dish

1 bunch chives, chopped fine

 

Here’s How:

Step 1: Adjust the oven rack to the middle position and preheat the oven to 400 degrees F. Grease a 2-quart casserole dish generously with butter and a sprinkle of grated parmesan cheese. Place the dish on a baking sheet and set it aside.

Step 2: Combine the cheeses in a large bowl. Mix well with the cream, stock, garlic, and thyme. Season the mixture with salt and pepper, including red chili flakes. Remove one-third of this mixture and set it aside in a separate bowl.

Step 3: Add the potato slices to the remaining cheese mixture and use your hands to toss them until every slice is well coated. Be sure to separate any potatoes sticking together and ensure the mixture gets in between them.

Step 4: Arrange a handful of the creamy-coated potatoes into a neat stack. Lay them in the casserole dish so that their edges are aligned vertically. Continue stacking the potatoes, working your way around the perimeter and into the center until all the potatoes are in the dish. The potatoes should be tightly packed. If needed, slice an additional potato, coat it with the creamy mixture, and add it to the casserole.

Step 5: Pour the excess cheese mixture you set aside evenly over the stacked potatoes in the casserole dish until it comes halfway up the sides. You may not need to use all of the extra liquid.

Step 6: Cover the dish tightly with foil sprayed with non-stick cooking spray. Transfer to the oven and bake for about 45 minutes.

Step 7: After 45 minutes, remove the foil and continue baking until the top is golden brown for 15-20 minutes. Carefully remove the dish from the oven, sprinkle the remaining cheese on top, and return it to the oven until it is deep golden brown and crisp. Take the dish out of the oven.

Rest briefly before serving, garnish with chopped chives, and serve hot.