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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!