Gratin de pommes de terre Hasselback et poireaux

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This weekend the weather turned cooler again and I fancied a rich dish to warm me up at lunch time. Hasselback is the name for a way of preparing potatoes in Sweden. You slice the back of the potatoes thinly, almost to the base but not quite all the way through. Then you open them up, a bit like a fan, from there you can cook them in various ways including roasting or filling with a variety of mixtures. In this recipe we made a delicious creamy leek sauce which we spread over the potatoes then baked them. It is really easy to prepare and so tasty. The dish can be served as a vegetarian dish, as a light meal or as a side dish for a main meal with a meat course. I suggest pairing this dish with a full flavoured Rose from the Bandol region which is primarily made from Mouverdre grapes.

Ingredients for 4 guests:

  • 4 medium potatoes
  • 3 leeks, sliced and washed and dried
  • 2Tablespoons salted butter from the French market shop
  • 150g parmesan, finely grated from the French market shop
  • 2 cups cream
  • salt and pepper

A bottle of Chateau de Pibarnon Bandol Rose AOC available at the French Market shop in Cape Town

Directions:               

  1. Preheat oven to 180C
  2. Heat the butter in a heavy based frying pan
  3. Sauté sliced leeks in the butter over a gentle heat.
  4. Add cream and season well with salt and pepper.
  5. Simmer for 5 minutes and remove from heat
  6. Stir in 1/2 of the grated parmesan
  7. Slice potatoes thinly across their backs, but not all the way through, so that they can be fanned out without falling apart
  8. Place the potatoes, cut side up in an ovenproof dish, they should fit quite snugly into the dish
  9. Season potatoes well, including inside the sliced sections
  10. Top with cream leek sauce and remaining parmesan
  11. Cover with tinfoil and bake for 30 mins, or until potatoes are tender
  12. Remove foil, return to oven and bake for another 15minutes or until golden brown

Serve hot as a main course for a light meal or as a side dish to a meat course for a more substantial meal.

Pair with a glass of Bandol rose wine made by Chateau de Pibarnon.

             Bon Appétit!

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