– 2 cloves garlic, chopped
– 1 tsp fresh thyme leaves, plus extra for garnish
– 2.4 dl grated cheddar cheese
– 1.5 dl grated Parmesan cheese
– Salt and pepper to taste
– Butter for greasing
Instructions:
1. Preheat the oven to 200°C. Grease a baking dish with butter and set aside.
2. Wash the small potatoes thoroughly and slice them like Hasselback potatoes. Make sure not to cut all the way through, but leave the potato base intact.
3. Place the sliced potatoes upright in the greased baking dish and pack them tightly together. Sprinkle salt and pepper over each potato.
4. Combine the whipped cream, chopped garlic and thyme leaves in a small saucepan. Gently heat the mixture until it is hot but not boiling. Pour the hot cream mixture over the potatoes, making sure it seeps into the slices. 5. Sprinkle cheddar cheese evenly over the potatoes, followed by the Parmesan cheese.
6. Cover the pan with aluminum foil and bake in the preheated oven for about 40 minutes.
7. After 40 minutes, remove the foil and return the pan to the oven to bake for another 20–25 minutes, or until the top is golden brown and crispy.
8. When it’s done, take the pan out of the oven and let it rest for a few minutes. Garnish with an extra sprig of fresh thyme leaves before serving. Enjoy your meal!
