Hasselback Potatoes with Roasted Garlic & Smoked Gouda Sauce

• Vegetarian

• Produce

  • 1 head Garlic
  • 2 sprigs Rosemary
  • 5 sprigs Thyme
  • 10 Yukon gold potatoes, small

• Baking & Spices

  • 2 tbsp Flour
  • 1/4 tsp Paprika, smoked
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 tbsp Butter
  • 3/4 cup Gouda cheese, grated smoked
  • 1 cup Milk
  • 1/4 cup Parmesan cheese

Found on wrightfamilytable.com

Ingredients

• FOR THE POTATOES & ROASTED GARLIC:
• 1 head garlic
• Olive oil
• Salt and freshly ground pepper, to taste
• 10-12 small yukon gold potatoes
• 5-6 sprigs thyme
• 2 sprigs rosemary
• FOR THE SAUCE:
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• ¼ cup freshly grated parmesan cheese
• ¾ cup grated smoked gouda cheese
• ¼ teaspoon smoked paprika

Directions

• Preheat oven to 400 degrees F. Separate garlic cloves, then place on a square of aluminum foil. Drizzle with a little olive oil, then sprinkle with some salt and pepper. Fold the foil over the cloves to make a little packet so that the cloves are completely covered by the foil. Place in oven and roast about 35-45 minutes, until cloves are soft. Remove from oven and let cool. Once cool enough to handle, squeeze softened roasted garlic out of skins and roughly chop. Set aside until you make the sauce.
• While the garlic roasts, work on the potatoes. Wash potatoes well. With a sharp knife, cut potatoes using thin slices, cutting almost all the way through each slice, but leaving a small part on the bottom connected. Try to get the slices about the same thickness, but it doesnt have to be perfect. Place potatoes in a cast iron skillet or medium sized baking dish. Drizzle with some olive oil, about 2-3 tablespoons, so that each potato has a light coating of oil. Remove rosemary and thyme leaves from stems, then finely chop. Sprinkle on top of potatoes. Season with salt and pepper, to taste. Place in oven and roast about 60 minutes, until potatoes are soft in the center but crispy on the outside.
• About 10-15 minutes before the potatoes are done, melt the butter in a small saucepan over medium heat. Add the flour, and cook for 2 minutes, stirring constantly. Pour in milk, and whisk over medium heat until the mixture thickens. Once thickened, reduce heat to low and add cheese, stirring until melted. Add the chopped roasted garlic, paprika, and salt and pepper to taste. Keep on a very low heat until potatoes are ready. If sauce gets too thick, add a small amount of milk to thin. Serve potatoes warm topped with the cheese sauce.