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Smoked Hasselback Potato Gratin

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  • Yields: 8–10 Servings
  • Cook time: 1 h
  • Prep time: 25 minutes

Ingredients

  • ½ pound Gruyere or Swiss cheese, grated
  • 2 ounces Parmigiano-Reggiano, grated
  • 2 cups heavy cream
  • 2 medium cloves garlic, minced
  • 1 tablespoon Colden’s Freakin’ Greek Rub
  • 2 tablespoons Ben’s Heffer Dust Rub
  • 4–4½ pounds russet potatoes, peeled and sliced 1/8-inch thick
  • 2 tablespoons unsalted butter

Instructions

  1. Pre-heat recteq grill or wood pellet grill to 375°F.
  2. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, and seasonings to cheese mixture. 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.
  3. Grease a 2-quart casserole dish with butter. Pick up 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 dish. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole dish. You may not need all the excess liquid.
  4. Cover dish tightly with foil and cook for 30 minutes. Remove foil and continue cooking until the top is lightly golden brown (about 15 minutes).

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