Hasselback potato gratin

a hasselback is a type of baked potato that has been scored with thin slices until it resembles an accordion with many layers.

serves 6 • Ready in 1hr 35mins

80g gruyère, emmental or Jarlsberg, finely grated

50g parmesan or pecorino cheese, finely grated

400ml double cream

2 garlic cloves, peeled and smashed small sprig of rosemary, stalks removed 1.6kg peeled potatoes, hasselbacksliced into 3mm-thick sections

(don’t slice all the way through)

45g unsalted butter, at room temperature you will need: a large, deep casserole dish, greased with butter (leave any excess in a little pile in the bottom of the dish)

Put the oven rack to the middle of the oven and heat it to 230C/Gas Mark 8. Combine the cheeses in a large bowl, leaving aside a little Parmesan. add the cream, garlic and rosemary, and season generously with sea salt and black pepper. add the potatoes and, using your hands, gently prise apart some of the slices, bathing the potatoes until they are well covered with the creamy mix. Don’t worry if some break a little.

organise the potatoes into a neat pattern in the casserole dish, working from the outside of the dish in, with edges facing up. they should be tightly packed. If necessary, use any broken slices of potato as “cement” to pack the dish out. Pour the excess creamy mixture evenly over the potatoes until the mixture fills half the dish. you may not need all the excess.

Cover tightly with foil or a lid and transfer to the oven. bake for 45mins. Remove the foil and continue baking until the top is pale golden brown, about 35mins longer. Remove from the oven, let it rest for a few mins and serve with a final sprinkle of cheese.

Per serving: Cals 357, Fat 25g,

Sat fat 15g, Carbs 23g