Hasselback potato gratin

200 kcal or less christmas dinner christmas lunch dauphinoise festive good for you indulgent mains over an hour roast dinner scalloped potato sunday dinner sunday lunch the big day xmas

N/A

Source

Ingredients

1kg medium potato , such as Maris Piper

50g butter , melted, plus extra for greasing

3 tbsp olive oil

2 tbsp each of thyme and rosemary, finely chopped

3-4 bay leaves

Method

Lightly grease a large oval baking dish. Using a mandolin or sharp knife, slice the potatoes into thin slices, about 3mm thick. Tip into a bowl and coat with the melted butter, oil, herbs and some seasoning.

Tightly pack the potatoes upright into the dish. Wedge some bay leaves throughout and pour over the remaining butter mixture from the bowl over the top. Cover with foil and bake for 30 mins at 200C/180C fan/gas 6.

Remove the foil and cook for a further 45 mins at 220C/200C fan/gas 7, until the potatoes are cooked through.