Creamy Swedish Hasselback Potato Gratin with Gruyere and Caramelized Shallots
A decadent twist on a classic Swedish dish
This comforting gratin combines the elegance of Hasselback potatoes with the creamy richness of Gruyere cheese and the sweetness of caramelized shallots.
- 1 h 45 min
- 6
- Intermediate
Ingredients
Hasselback Potatoes
Caramelized Shallots
Cheese Sauce
Topping
Preparation
Prepping the Potatoes
Preheat the Oven
Preheat oven to 400°F (200°C).
Slice the potatoes
Slice the potatoes thinly, maintaining an intact base.
Use a mandoline for uniformly thin potato slices.
Season and Oil Potatoes
Brush potatoes with olive oil and season with salt and pepper.
Caramelizing the Shallots
Melt the Butter
In a skillet, melt butter over medium heat.
Cook Shallots
Add shallots and cook until translucent.
Caramelize
Stir in sugar and balsamic vinegar, cooking until caramelized.
Be careful not to burn the shallots, as they quickly go from caramelized to charred.
Cooking Process
Arrange Potatoes
Arrange sliced potatoes in a buttered baking dish.
Add Shallots
Tuck caramelized shallots between potato slices.
Pour Cheese Sauce
Pour the cheese sauce over potatoes and shallots.
Plating & Serving
Creamy Swedish Hasselback Potato Gratin with Gruyere and Caramelized Shallots
Creamy Swedish Hasselback Potato Gratin with Gruyere and Caramelized Shallots
Serving Suggestion
Serve the gratin warm garnished with fresh parsley and a sprinkle of extra cheese for added richness.