Subj : NYT Most Requested - 32
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From : Dave Drum
Date : Sat Oct 12 2024 17:06:50

MMMMM----- Recipe via Meal-Master (tm) v8.06

     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
 From: Https://Cooking.Nytimes.Com

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