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Roasted Carrots
Martha Rose Shulman
5107 ratings with an average rating of 5 out of 5 stars
5,107
About 1 hour
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Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer ⅓ of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
A couple of things...
1. Since Hasselback is called out here, acknowledgement to our friends in Sweden @ the Hasselback Hotel are in order. Legend has it this dish was invented there.
2. A lot of time can be saved arranging potatoes on their ends by taking a nice Yukon Gold, placing it in a wooden spoon (the spoony-end) and slicing till your knife hits the spoon. The tater stays together nicely at the bottom and it's very easy to handle. You can google this.
It’s fine you don’t like this kind of recipe but it’s not necessary to tell us what you made instead. These notes are to help people with the recipe. We don’t need to know about you. Go ahead and have a peanut butter sandwich. Or a slice of pizza. Just don’t write us notes about it please.
Excellent! Added a grated onion to the liquid/cheese mix for flavor. Made it through first 2 thirty minute bakings in advance. Then covered and chilled. Brought to the dinner, sprinkled cheese on top and did final baking of about 40 minutes at the meal (removed foil half way through.) Texture was great! I was worried because initially liquid barely covered bottom of pan, but juices came out with baking and it was perfect! Good crusty bits on bottom too. A real keeper of a recipe.
I've read reference here to soaking the potatoes in water before making the dish- as a shortcut or "timesaver" I suppose- even from a food editor at the Times. Big mistake. Any of these gratin Dauphinois kind of potato dishes (sliced potatoes baked in cream) need the natural starch of the potato mixed with the cream to thicken it, not to mention the flavor of the potato. Soaking the sliced potatoes washes starch & flavor away and reduces the quality of the finished dish.
I made this dish for Thanksgiving with sweet potatoes (not yams) to wild success. My family practically hoisted me upon their shoulders. When I called my mother a week later, she answered the phone without a hello: "Those sweet potatoes were the best thing I've ever eaten." I said, "Hi, Mom. How's everything?" She said, "God, those sweet potatoes were good." I give my full throated endorsement for this recipe. It can make you feel like a conquering hero.
We made this with sweet potatoes instead of russets, and it was absolutely amazing. Very delicious (both savory and sweet), and exactly as you promised: creamy potato and crusty cheesy edge in every bite. It was transcendent.
I would say it serves 6, but it depends on what else you are serving. I made a double batch in an 11x13 pan and it was about 12 one-cup servings. My guests fell on it like starving wolves and ate every scrap, so you should probably err on the side of too much rather than too little. It is THAT delicious.
Since my dish was rectangular I put the slices in rows. There was a gap along the edge of the pan, so I pushed the rows together more tightly to make room for another full row.
OK. Russets? Really? The best potato for a recipe like this is an Eastern white like Long Island White or Maine Katahdin. Sorry. A potato snob since we grow them and are knowledgeable about the characteristics of the MANY different varieties.
I made these in cupcake tins. Extra crispy and a nice serving size.
Great recipe! I've made it twice with great success. I used somewhat more cheese than called for because I like rich, creamy dishes. I didn't peel the potatoes on the second try because my daughter insisted that the peel has all the nutrients. It was just as good. It's helpful to choose potatoes of equal size.
I agree. No Russets but Yukon Gold Potatoes are the Best for this
I made this for Christmas, and it was amazing! Came out looking just like the photo. Potatoes were cheesy and soft on the bottom and crusty brown on top. I used 6 ounces of Gruyere cheese, and half and half instead of the heavy cream. It was so good, and got such rave reviews, that it will be a permanent part of our holiday fare from now on, and I'll definitely make it for guests throughout the year too!
Oops. Did not read carefully...now I see there are three 30 minute segments. I did have to give it 'extra' time to brown it but the potatoes were still a bit too firm. Great flavor and I will make it correctly next time. I was glad to have help in the kitchen-it's a lot of prep work and the cream was flying when I was placing the creamy potato stacks in the dish. Also, recommend placing the casserole on a baking sheet in the oven.
Soaked cut potatoes for 1 hour in cold water. Doubled cheese (which I grated fresh), Added 1t dried mustard, 1/2 cup diced onions sautéed brown in butter, 1T black pepper and 1T salt to mix before tossing potatoes and putting in dish. Baking takes 50 minutes (done at 400 covered/420 uncovered). Excellent!
Delicious - and very very rich. I made a half recipe in an 8x8 Pyrex baking dish; I had very little excess liquid, but the dish is still moist. Pay attention to the note to season generously - I used maybe a teaspoon of salt, and it's definitely not enough.
Love this as does everyone at table. Several times. Another cook said to do first two heats, then you can chill, bake and remove foil half way thru for 40 min, genius and opens up my oven
Make with sweet potatoes
Made this recipe for a family dinner and it was a big hit. The cream sauce is delicious and brings a lot of flavor to the dish. It was not as time consuming as i expected, especially using a mandolin to slice the potatoes. Might try Yukon gold next time to see how the flavor differs, but russets worked very well. My crust did not look as perfect as the recipe photo but there was a nice crisp to the top of the potatoes which is the goal of stacking the potatoes in this direction.
After reading every single note from other cooks, I couldn't wait to try these. In the end, they were OK, but not worth the hassle!
Does anyone know if you can assemble the dish a day in advance and just pop it in the oven to finish?
I make this all the time and have tried it with Yukon Gold and Russet and feel like the Russet makes it better. Has some texture. YG were mushy compared to the R. Trying it today with the skins on. It's a fantastic dish, no matter how you make it.
Three thoughts after a shaky first attempt 1. Give yourself an hour of buffer time, none of the steps are difficult but with overall logistics, I overshot dinner by an hour despite hustling. A few other folks also seemed to read this as 60min in the oven but when you read carefully, its 90min. 2. Being in a bit of a rush, I guessed at the size of the caserole dish. After slicing up eight potatoes, I still ran well short of required potatoes and liquid. Having run out of time and liquid to slic
I added twice as much cheese - aged gouda, parm, a bit of aged blue cheese. Added savory, onion and garlic powder - tasted more like sour cream and onion chips - perfect, crispy on top, soft and creamy on the bottom, got rave reviews!
Made this to serve with an Easter ham, solid innovation on a classic, worth your time. It's a simple enough dish that I didn't measure ingredients and mostly just followed the technique. I used onion powder and nutmeg instead of thyme and garlic, and ended up basting the top with butter towards the end to get more golden crispiness instead of covering it with more cheese.
I made two batches for Easter, one using Idaho russets, and the other using Yukon gold. Both were successful, but I preferred the Yukon golds which had creamier texture and a little more flavor. Both batches were baked a good 30 minutes longer than suggested to make sure the potatoes were completely tender. It’s a keeper.
Had 11 people - used 5 potatoes and had leftovers.
Made it a couple times. Time consuming but with the effort. It is showy and delicious.
Absolutely delicious! I don’t have many uses for my mandoline, but this is definitely now one of them.
This was good, and special feeling, but I did not think the flavor/texture/etc. was proportional to the amount of effort involved.
Came out great. Was a huge hit. Added some thinly sliced leeks beteween some of the potatoes for a little extra flavor.
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