"I’m planning ahead to make room at the Thanksgiving table for these bronze-edged babes."
Smoked Paprika Roasted Hasselback Potato Gratin
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 1hr
Recipe Card
For the Potatoes
ingredients
- 2 1/4 pounds Yukon Gold potatoes, cut 1/8-inch thin on a mandoline
- 4 tablespoons unsalted butter, melted and divided
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
For the Garlic Yogurt Drizzle
ingredients
- 1/4 cup plus 1 tablespoon non-fat plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/2 teaspoon finely minced garlic
For Serving
ingredients
- 2 tablespoons chopped dry roasted almonds
- 1 teaspoon fresh thyme
Method
Step 1
Preheat oven to 385°F. Toss the potatoes with 3 tablespoons butter, salt, and smoked paprika. Grease an 8-inch round or oval casserole, pie, or baking pan with remaining tablespoon butter. Arrange potatoes vertically, filling the pan. Bake for 50-60 minutes, until the potatoes are soft and edges are golden brown. If the edges get too dark, cover pan with foil while baking.
Step 2
Whisk together Greek Yogurt, lemon juice, water, and garlic in a bowl. Drizzle over cooked potatoes. Sprinkle with chopped almonds and fresh thyme leaves. Serve warm.