Creamy Swedish Hasselback Potato Gratin with Gruyere and Caramelized Shallots

Name: Creamy Swedish Hasselback Potato Gratin with Gruyere and Caramelized Shallots
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Side Dish
Ingredients: 6 medium-sized potatoes; 3 tbsp olive oil; 4 large shallots; 2 tbsp unsalted butter; 1 tbsp sugar; 1 tbsp balsamic vinegar; 2 cups heavy cream; 2 cups Gruyere cheese; 1 garlic clove; 1 tsp Dijon mustard; Salt and black pepper to taste; ½ cup breadcrumbs; 2 tbsp melted butter; ¼ cup fresh parsley

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

6 medium-sized potatoes

thinly sliced, leaving base intact

3 tbsp olive oil

Caramelized Shallots

4 large shallots

thinly sliced

2 tbsp unsalted butter

1 tbsp sugar

1 tbsp balsamic vinegar

Cheese Sauce

2 cups heavy cream

2 cups Gruyere cheese

grated

1 garlic clove

minced

1 tsp Dijon mustard

Salt and black pepper to taste

Topping

½ cup breadcrumbs

2 tbsp melted butter

¼ cup fresh parsley

chopped

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