Hasselback Potato Gratin with Gruyère and Parmesan Cheese on the Arteflame Grill

Introduction

This Hasselback Potato Gratin combines the elegance of Hasselback potatoes with the creamy richness of gratin, infused with Gruyère and Parmesan cheeses for a savory, crispy dish. The Arteflame grill adds a subtle smoky flavor and an even, golden-brown finish, making this a perfect side dish for Thanksgiving or any special meal.

Ingredients

• 4-5 large Yukon Gold potatoes, thinly sliced (1/8 inch, keeping slices together)
• 1 cup heavy cream
• 1/2 cup Gruyère cheese, grated
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 2 tbsp butter, melted
• 1 tsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh thyme for garnish

Instructions

1. Prepare the Arteflame Grill
   Light up your Arteflame grill by placing three vegetable oil-soaked paper napkins at the center, stacking firewood over them, and igniting. Let the grill heat for about 20 minutes.

2. Prepare the Potatoes

   • Carefully make thin slices into each potato, stopping just before cutting all the way through, so they hold together in a Hasselback style.
   • Brush each potato with melted butter, making sure the butter seeps between the slices.

3. Assemble the Gratin

   • Place the sliced potatoes in a cast iron skillet or grill-safe baking dish.
   • In a bowl, mix the heavy cream with minced garlic, salt, pepper, and chopped thyme.
   • Pour the cream mixture over the potatoes, letting it fill the gaps between the slices.

4. Add the Cheese

   • Sprinkle the Gruyère and Parmesan cheese evenly over the potatoes, making sure it gets into the slices for a creamy, cheesy interior and golden, crispy top.

5. Grill the Potato Gratin

   • Place the skillet on the outer, cooler section of the Arteflame cooktop.
   • Cover loosely with foil and cook for 45-60 minutes, until the potatoes are tender. Remove the foil in the last 10-15 minutes to allow the cheese to brown.

6. Serve

   • Garnish with fresh thyme and serve hot.

Tips

• Use Yukon Gold or Russet Potatoes: These varieties hold up well in gratins and become tender and creamy when baked.
• Slice Evenly: For uniform cooking, aim for even 1/8-inch slices without cutting all the way through.
• Control Heat: The Arteflame’s different heat zones let you cook the gratin slowly for maximum flavor without burning.

Pairing Suggestions

Pair this gratin with Thanksgiving favorites like roasted turkey, grilled Brussels sprouts, or rotisserie chicken for a complete holiday feast.