Hasselback Potato Gratin

Hasselback potatoes are a type of baked potato, typically are cut about 3/4 through, and as they cook, they open into fan-like slices. As delicious as they are beautiful, they are most often served with the main course. Their origin has been attributed to the Hasselbacken Hotel and Restaurant in Stockholm, Sweden in the 1700s. Since then they have been considered a traditional Swedish dish.

Recipe and photo by Linda Wang

Packed with vitamins, minerals and fiber, potatoes are a fantastic addition to any plant-based pantry. Potatoes come in so many varieties, and there are endless ways to prepare them. One of my favorite ways to eat potatoes is to slice them all the way through, thinly, then arrange them Hasselback-style and bake with a “cheesy” sauce made of aquafaba and nutritional yeast.

Ingredients

6 potatoes

½ cup aquafaba (the liquid from a can of chickpeas)

3 cloves garlic

1 teaspoon salt

½ cup nutritional yeast

1 teaspoon Dijon mustard

1 teaspoon dried rosemary

½ cup vegetable broth

¼ teaspoon pepper

1 tablespoon cornstarch

Fresh herbs like chopped chives, thyme or parsley

Using a mandoline slicer, slice potatoes ⅛ inch thick, then arrange slices in a circular pattern in a medium baking dish or small cast-iron pan. Alternate smaller and larger slices so that the edges have enough exposed surface area to crisp up.

Combine the remaining ingredients in a blender. Baste the potatoes with the liquid mixture and bake at 400° for 30 minutes. Baste again and bake for another 20 minutes. Baste a third time and bake for another 20 minutes, or until the tops of the potatoes are crispy.

Sprinkle fresh herbs on top and serve.