Hasselback Potato Casserole
A crowd-pleasing casserole that is sure to surprise your guests. This Hasselback potato casserole is hearty and comforting.
Ingredients
- 3 slices bacon-chopped
- 1 cup onion-chopped fine
- 3/4 cup chicken broth
- 2 garlic cloves-minced
- 1/2 tbsp rosemary-chopped fine (divided)
- 1 tbsp butter
- 2 lbs large russet potatoes unpeeled
- 1 cup gruyere or Swiss gruyere cheese-shredded (divided)
- 1/2 cup Parmesan cheese-shredded (divided)
- 1 tsp table salt
- 1/2 tsp pepper
- chives-garnish
Instructions
- Heat oven to 400'. Cook bacon in a nonstick skillet until crispy about 5 minutes. Remove and set aside.
- Add onions to the pan you cooked the bacon in, along with 1/2 cup of water and cover. Cook stirring occasionally until water has evaporated, about 5 minutes. Uncover and continue to cook until browned, about 5 minutes. Add garlic and 1¼ teaspoon rosemary, cook until fragrant, about 1 minute. Set aside.
- Grease 8" square casserole dish with butter. Peel potatoes with a mandolin 1/8" thick. In a large bowl combine potatoes, 1/8 cup of Gruyere, 1/4 cup Parmesan, salt, pepper, and bacon-onion mixture along with 6 tablespoons of the broth. Make sure to separate potatoes if stuck together and coat the potatoes well.
- Stack the potatoes on their sides so that the peeled edge is vertical. Make 3 rows of potatoes and they should fit snugly. Pour the rest of the broth over the potatoes. Top with any of the bacon-onion mixture left in the bowl.
- Cover the casserole dish tightly with foil and place on a rimmed baking sheet. Baked for 1¼ hours. Uncover and bake until tops of potatoes are golden brown and knife into to potatoes meets with very little resistance, about 30 minutes longer.
- Combine the remaining cheeses in a bowl. Remove from oven and sprinkle with the rest of the cheese mixture. Continue to bake until well browned, about 15 minutes.
- Remove from the oven. Sprinkle with the remaining 1/4 teaspoon of rosemary. Let cool for 15 minutes and serve.