Cheesy Hasselback Potato Bake 

Steps

• 1

  Preheat oven to 400˚ F.
• 2

  Wash and dry potatoes thoroughly, then carefully slice potatoes on a mandoline to create ⅛” thick slices. Place sliced potatoes into a large mixing bowl. (We leave the skins on the potatoes, but you can peel them if preferred).
• 3

  Add heavy cream, garlic, thyme, and grated onion to the bowl with the sliced potatoes.  Season generously with salt and pepper, then toss to thoroughly combine.

  Tip: A generous seasoning of salt and pepper for us is about 2-3 teaspoons of each, but we recommend seasoning to taste.

  
• 4

  In a separate mixing bowl, combine the shredded cheeses. Transfer two cups of the cheese to the bowl with the potatoes. Toss to thoroughly mix the cheese and potatoes together. Cover the remaining one cup of shredded cheese and refrigerate until ready to use.

  Tip: The cheeses in this recipe can be substituted with Jack cheeses (such as Monterey Jack, Pepper Jack, or Colby Jack), cheddar cheeses (white, yellow, mild, medium, or sharp), Parmesan, Havarti, or Gruyere.

  
• 5

  Spray a 9×9 ceramic baking dish (or 2-quart baking dish) with cooking spray (or grease it with softened butter).

  Tip: We recommend using a ceramic baking dish for this recipe as ceramic typically performs better at a higher temperature. Glass baking dishes are more susceptible to breaking when exposed to high heat for an extended period of time. Please use caution and check with the manufacturer’s recommendations if using glass bakeware.
• 6

  Arrange a handful of the potato slices into a stack, then place them in the prepared baking dish with the edges of the potato slices facing upward. Repeat with remaining potatoes, placing small stacks next to one another in the dish, filling the outside edges of the dish first.

  
• 7

  Fill the middle of the dish with remaining potatoes. Potatoes should be tightly packed and the dish full.
• 8

  Pour any remaining creamy mixture over the tops of the potatoes, distributing it as evenly as possible.

  
• 9

  Tightly cover the dish with foil and bake at 400˚ F for 30 minutes.
• 10

  After 30 minutes, carefully remove the foil from the baking dish and bake for another 30 minutes.
• 11

  After the second round of baking (one hour total), carefully remove the dish from the oven. Sprinkle the reserved 1 cup of shredded cheese over the top of the potatoes and bake for a final 30 minutes (1 ½ hours total) until the cheese is bubbly and golden brown.

  
• 12

  Let the potatoes rest for 5-10 minutes, then garnish with chives and serve hot on Chinet Classic^® plates!