Name: Hasselback Potatoes Au Gratin
Prep time: 30 min
Total time: 90 min
Yield: 6 servings
Ingredients: 3.8 lbs potatoes; 4 oz cream cheese; 0.67 cup half and half; 0.33 cup heavy cream; 1 cup greek yogurt; 0.5 cup asiago cheese; 0.5 cup mozzarella; 1 Tbsp rosemary; 2 garlic clove; to taste salt and pepper

Hasselback Potatoes Au Gratin

6 servings

30 min active time

1 h 30 min total time

3.0 (2 votes)

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Ingredients

Unit system

	3 ³⁄₄ lbs sliced (1/8th inch)
	4 oz softened
	0.67 cup
	0.33 cup
	1 cup
	¹⁄₂ cup shredded
	¹⁄₂ cup or provolone romano etc shredded
	1 Tbsp finely chopped
	2 minced
	to taste

Adjust servings

Nutrition

Amount per serving

Daily %

Calories

583

29%

Total Fat

30 g

39%

Cholesterol

67 mg

22%

Sodium

745 mg

32%

Total Carbohydrates

64 g

23%

Fiber

4.1 g

15%

Total Sugar

8.7 g

Proteins

17 g

33%

Calcium

236 mg

18%

Iron

1.3 mg

Potassium

1222 mg

26%

Vitamin D

0.34 mcg

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

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Prepare
- 1Lightly butter a cast iron pan.
- 2Mince the garlic, grate the cheeses.
- 3Peel & slice the potatoes (1/8th inch thickness) with a mandolin or similar. Put them in a bowl of water until you’re ready to use them.
- 4Preheat oven to 400 F.
Mixture
- 1Put the cream cheese in a small mixing bowl. Microwave for 30 seconds to get it extra soft.
- 2Stir the cream cheese. Add the half & half, whipping cream and Greek yogurt and whisk gently until the mixture is smooth.
- 3Stir in the cheeses, rosemary and garlic. Add salt & pepper to taste.
- 4Dip each potato slice into the sauce, then arrange them vertically in the pan. Pour the rest of the sauce over top.
Cook
- 1Cover with foil and bake for 30 minutes.
- 2Uncover and bake for 30 minutes more.
- 3Sprinkle the top with the rest of the shredded cheese and bake for another 30 minutes, until it’s brown and bubbly, covering again at the end if the cheese is getting too brown.
- 4Serve warm!