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Wednesday, November 22, 2017 12:53:57 AM
A project for your new food processor, with the slicer blade:
https://cooking.nytimes.com/recipes/1017724-cheesy-hasselback-potato-gratin?action=click&module=Collection%20Band%20Recipe%20Card®ion=A%20Classic%20Thanksgiving%3A%2012%20Recipes&pgType=supercollection&rank=9
The recipe specifies russet potatoes, but most commenters recommended Yukon Golds. And some added a little finely chopped onion. I'd do that, I think. A few tried it with sweet potatoes, and reported excellent results.
It needs to cook for a longish time, but evidently you can do the first two cooking periods in advance, and then pop it in the oven for final 30 minutes just before you eat.
https://cooking.nytimes.com/recipes/1017724-cheesy-hasselback-potato-gratin?action=click&module=Collection%20Band%20Recipe%20Card®ion=A%20Classic%20Thanksgiving%3A%2012%20Recipes&pgType=supercollection&rank=9
The recipe specifies russet potatoes, but most commenters recommended Yukon Golds. And some added a little finely chopped onion. I'd do that, I think. A few tried it with sweet potatoes, and reported excellent results.
It needs to cook for a longish time, but evidently you can do the first two cooking periods in advance, and then pop it in the oven for final 30 minutes just before you eat.
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