Cheesy Hasselback Potato Gratin with Corn & Truffle

Heat oven: Preheat to 400°F with the rack in the middle position.

Make the sauce: In a large bowl, combine Gruyère and Parmigiano Reggiano cheeses, setting aside ⅓ of the mixture for topping. Stir in Cravings Corn & Truffle Alfredo, heavy cream, thyme, garlic, corn, salt, and pepper. Add the potato slices and toss until well coated, separating any slices that stick together.

Arrange the potatoes: Grease a 2-quart casserole dish with butter. Stack potato slices in your hand and arrange them vertically in the dish so they’re tightly packed. Pour any remaining sauce mixture evenly over the potatoes.

Bake covered: Cover the dish tightly with foil and bake for 30 minutes.

Bake uncovered: Remove foil and bake another 30 minutes, until the top is pale golden.

Add cheese topping: Sprinkle the reserved cheese mixture evenly over the top and bake 20–30 minutes more, until bubbly, golden brown, and crisp on top.

Serve: Let rest a few minutes before serving. Garnish with chopped parsley.