Gourmet Hazelnut Hasselback Potatoes
A decadent and flavorful gratin featuring crispy hazelnuts and tender potatoes, perfect for a special occasion.
Equipment Needed
- Baking sheet
- Mandoline or sharp knife
- Oven-safe dish
- Saucepan
- Whisk
Ingredients
- 2.00 poundsPotatoes(Yukon Gold or Red potatoes work well.)
- 3.00 cupsHazelnut Milk(Use full-fat for best flavor.)
- 3.00 tablespoonsButter(Unsalted butter recommended.)
- 3.00 tablespoonsFlour(All-purpose flour.)
- 1.00 cloveGarlic(Minced.)
- 1.00 teaspoonNutmeg(Freshly grated.)
- 1.00 sprigRosemary(Freshly chopped.)
- 1.00 tablespoonSoy Sauce(Or tamari for gluten-free.)
- 2.00 teaspoonsSalt(Sea salt preferred.)
- 1.00 teaspoonBlack Pepper(Freshly ground.)
- 2.00 tablespoonsOlive Oil(Extra virgin olive oil.)
- 1.00 mediumLeek(White and light green parts, thinly sliced.)
- 20.00 leavesSage Leaves(Fresh sage leaves.)
Instructions
Preheat oven to 375°F (190°C). Prepare an oven-safe dish.
Estimated time: 5 minutes
Melt butter in a saucepan, whisk in flour until smooth. Gradually whisk in hazelnut milk and water until thickened.
Estimated time: 10 minutes
Stir in garlic, nutmeg, rosemary, soy sauce, salt, and pepper. Set aside.
Estimated time: 5 minutes
Layer sliced leeks in the dish, drizzle with olive oil, and season.
Estimated time: 10 minutes
Add half of the hazelnut cream to the leeks.
Estimated time: 2 minutes
Slice potatoes thinly. Arrange potato slices in the dish, overlapping slightly.
Estimated time: 15 minutes
Pour remaining cream over potatoes, drizzle with olive oil, and season.
Estimated time: 5 minutes
Place dish on a baking sheet to catch drips. Cover with foil and bake for 60 minutes.
Estimated time: 60 minutes
Remove foil, scatter sage leaves over potatoes, and increase oven temperature to 425°F (220°C).
Estimated time: 5 minutes
Bake for another 15-20 minutes, or until potatoes are golden brown and bubbly.
Estimated time: 20 minutes
Serve immediately with a side salad or steamed vegetables.
Estimated time: 5 minutes