Dauphinois Hasselback Potatoes

Hang on, we're doing what to those potatoes? This cheesy, creamy dauphinois recipe is the ideal way to revisit the absolute classic recipe and give it a cheeky update.

1 hour cook

Serves 5

Hugh Woodward

Ingredients

2kMaris Piper potatoes

800mldouble cream

200mlmilk

3 shallots, split lengthways

3 sprigsthyme

1 tsp flaked sea salt

1 tspfreshly grated black pepper

200ggrated emmental

100gcrunchy bacon pieces

That's right, hasselback potatoes are BACK. It's been a hot minute but I think now we remember why this is easily the best kind of potato - this one's a mix between a roast potato and a classic dauphinois, and that kind of sounds like a match made in heaven recipe-wise to us.

Method

Preheat the oven to 180°C.

Make sure your potatoes are roughly the same size, then use a pair of chopsticks and set them either side of a potato on a chopping board, like rail tracks.

Use a sharp knife to slice parallel lines down the length of the potato until it looks a bit like an armadillo.

In a wide, shallow saucepan add the potatoes and pour over the cream, milk, salt and pepper.

Bring to a simmer and cook down for roughly 20 minutes or until the cheese has thickened a bit.

Cover and cook in the oven until the potatoes are cooked through, roughly 40 more minutes. Keep basting them with the cream. Towards the end of cooking, remove from the oven and top with the grated emmental and crunchy bacon pieces. Cook until the cheese is bubbling.