CHEESY HASSELBACK POTATOES RECIPES

Steps:

• Grease a 9 x 13 pan with two tablespoons Vermont Creamery Cultured Butter with Sea Salt, making sure you get all the corners so the potatoes don't stick.
• Using a sharp knife or mandolin, finely slice the potatoes to about a 1/16th of an inch or as thinly as you can.
• In a large saucepan over medium low heat, melt the remaining 2 tablespoons of cultured butter. Once melted, whisk in flour, stirring to combine. Allow to cook for one minute, then whisk in heavy cream and chicken stock, creating a bechamel. Cook for 3-5 minutes, whisking occasionally, until mixture thickens enough to coat the back of a spoon. Remove from heat, stir in garlic and thyme, and allow to cool slightly.
• Place potatoes and half of the gruyere into a large bowl. Pour in bechamel and, using your hands, toss to combine, coating the potatoes evenly with sauce and cheese.
• Pick up a handful of the potatoes at a time, arranging them upright in the buttered pan. Repeat with the remaining potatoes until you have 3 columns of potato slices. Pour the leftover bechamel evenly over the potatoes. Sprinkle with the remaining half of gruyere and parmesan. Cover the pan with tinfoil to prevent it from browning too quickly.
• Bake for a half hour at 400°F and then remove the tinfoil. Bake for another half hour, or until the bechamel is bubbling and the potatoes are golden brown and cooked through.
• Allow to cool for ten minutes before serving with your favorite meal!

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
• Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
• Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.