Combine a potato gratin with Hasselback roast potatoes for the ultimate creamy-in-the-middle, crispy-on-top casserole.
Hasselback Potato Gratin
I spent a few dozen batches' worth of potatoes trying to fix these deficits before I woke up in the middle of a Tuesday night, turned around, shook my wife awake and said,"Adri, Adri, you must awake! I just had an idea, and I must peel some potatoes.
Then I add the potatoes and toss them all together. This step is worth taking your time with: It's crucial that every single potato slice gets coated on all sides with the mixture. That means prying or sliding apart all the slices of potato that are stuck together and dipping them into the fatty mixture.
As the potatoes cook, the cream eventually starts to boil, simmering up and over the tops of the potatoes, basting them as they roast, aiding further in preventing them from getting leathery.
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