Accordion potatoes aka Hasselback potatoes may be even more delicious when they are grilled than when they are roasted. You be the judge.
- 2 cups heavy cream
- 10 fresh sage leaves, chopped
- Kosher salt
- Hot Hungarian paprika
- 1 stick salted butter, melted
- 6-8 medium russet potatoes, peeled and sliced paper thin on a mandolin
- 4 cloves garlic, sliced paper thin on a mandolin
- 1 sweet onion (Vidalia or Walla Walla), sliced paper thin on a mandolin
- Kosher salt
- 1/4 teaspoon red chile flakes
- 1/2 cup Gruyere cheese, shredded
- 1/4 cup parsley, chopped
1. Make the sauce. In a pot on medium heat, or direct heat of the grill add the heavy cream, sage, a nice pinch of salt, and a pinch of paprika. Bring to a simmer and steep for 10 minutes. Strain the heavy cream and discard the sage. Set aside.
2. Prepare the potatoes. Brush the bottom and sides of a large 9-10" cast iron pan with the melted butter and set aside the remaining butter. Arrange potato slices upright in a spiral around the dish (not flat like a traditional gratin). Between every 8-10 slices tuck in some garlic and randomly tuck in the onion slices as well. Sprinkle the chili flakes over the top. Add the sauce, filling to just below ¼-½" of the rim. Drizzle the leftover butter. Cover tightly with aluminum foil and grill over indirect heat until a fork pokes into the potatoes easily, about 20-25 minutes.
3. Uncover and finish. Remove the foil and top with cheese. Close the grill to allow the cheese to melt for another 5 minutes. Garnish with parsley and serve.