Is it cold outside? How about indulging in a delicious French comfort food? This Hasselback potato gratin is the perfect winter recipe, combining tender sliced potatoes with savoury Bayonne ham and irresistibly melted Raclette de Savoie PGI cheese. Rich, cheesy and deeply comforting, this dish highlights the best of French products and makes an ideal cosy meal for chilly days.
Preparation time
1 h
Ingredients For
-
4 (large)
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-
-
30 g
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2 tbsp
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1 cut in two
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-
Preparation
1
Pre-heat the oven to 200°C (fan-assisted oven).
2
Wash the potatoes (but don’t peel them). Place a chopstick on each side of the potato. Cut thin, deep slices into the potato, without cutting all the way through; the chopsticks will stop the blade at the right place. Gently separate the slices of the potato so it looks like a fan.
3
Slide thin slices of raclette cheese into each space.
4
Mix the melted butter, olive oil, a pinch of salt and some pepper. Use a brush to generously coat the potatoes.
5
Place the garlic halves in the dish for flavour and cover with foil.
6
Bake for 40 minutes: cook covered for the first 20 minutes, then remove the foil to allow it to brown.
7
Take out of the oven, sprinkle with fresh thyme and add the Bayonne ham.
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