Hasselback Potatoes with Thyme, Garlic and Parmesan
Photography by Aaron McLean.
Who doesn’t love a potato gratin! Infused with thyme and baked with cloves of garlic the aromas from this dish will tempt the whole table.
Serves: 8
INGREDIENTS
1½ kilograms medium sized Agria potatoes
10 whole cloves garlic, peeled
4 sprigs fresh thyme
1 cup chicken stock
2 tablespoons butter, chopped
½ cup cream
½ cup freshly grated Parmesan cheese
METHOD
Preheat the oven to 180˚C.
Butter an 8 cup capacity ovenproof baking dish that is suitable for taking to the table.
Cut the potatoes into 1 cm thick slices. Fan the slices out slightly and sprinkle with a little salt. Push them back into their original shape setting the two small end pieces aside. Place the potatoes in the baking dish, packing them tightly together. Use the small ends of the potatoes to fill any gaps and wedge the garlic cloves amongst the potatoes. Pour over the stock and scatter with the thyme. Season generously and dot with the butter.
Cover tightly with foil and bake for 1 hour. Remove from the oven and uncover. Drizzle over the cream and Parmesan and bake uncovered for a further 15 minutes or until golden and the potatoes are very tender.
The photograph shows the recipe divided between two smaller baking dishes.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!