Hasselback Potato Gratin

A few years ago, I came across a recipe for cheesy hasselback potato gratin from The New York Times. The recipe stood out because it reminded me of the scalloped potatoes I often ate during my childhood combined with the trendy hasselback potatoes that are popular these days. The end result are potatoes that are crunchy on top and creamy at the bottom.

Over the last few years, I’ve developed my own version of the dish after cooking them for my family nearly every Thanksgiving and Christmas. Cheesy potatoes are my guilty pleasure, so I made my recipe with a blend of sharp cheddar, Gruyère, and parmesan cheeses. There’s also fresh thyme and a bit of nutmeg, a perfect blend of flavors especially during the holidays.

This recipe does take some work, because you have to peel and slice a bunch of potatoes, shred and grate three different cheeses, then cook them in the oven for an hour and a half. But trust me, the effort will pay off and put all of those other potato dishes to shame.

These potatoes are the perfect side dish during the holidays or for any dinner party throughout the year. Or if you just have some extra time and want to make this recipe for a comforting meal any other time, it pairs well with grilled steak or chicken tenders served alongside a vegetable like roasted Brussels sprouts.

Ready to start cooking!? Pour a glass of wine (or mug of coffee) and have fun making these cheesy potatoes! Enjoy!

Do I really need to peel my potatoes for hasselback potato gratin?

Yes! I totally understand peeling potatoes takes some time, but the skins might get a little soggy and chewy at the bottom if you leave them on.

What kind of cheeses are in hasselback potato gratin?

My recipe uses a blend of sharp cheddar, Gruyère, and parmesan cheeses because their flavors pair well. They’re also good melting cheeses, which is essential in this dish. If you don’t have all three, you can double up on another or use another melty cheese like mozzarella.

Print

With ImageWithout Image

Hasselback Potatoes Au Gratin

Servings: 6-8

Author: Austin Havens

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

These delicious Hasselback Potatoes Au Gratin are crunchy on top and creamy on the bottom with flavors of three cheeses, fresh thyme, and a dash of nutmeg.

Ingredients

• 4 oz. sharp cheddar cheese
• 4 oz. Gruyère cheese
• 2 oz. Parmesan cheese
• 3 garlic cloves
• 3-4 fresh thyme sprigs
• 2 cups heavy cream
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 4.5 lbs Idaho potatoes (5 to 6 large potatoes)
• 1 tbsp unsalted butter or cooking spray

Instructions

1. Preheat your oven to 400 degrees Fahrenheit
2. Shred the sharp cheddar and Gruyère and grate the Parmesan cheeses
3. Divide each cheese in half and combine in two separate bowls. Set one bowl in the fridge
4. Mince the garlic cloves
5. Remove the thyme from the stems and finely chop
6. In a large mixing bowl whisk the heavy cream with half of cheese, garlic, thyme, and seasonings until well combined
7. Peel the potatoes and thinly cut in 1/8-inch slices (Your slices don't have to be perfect, so there's no need for a ruler! Just avoid cutting them too thick or they might not fully cook!)
8. Place the potatoes in the bowl with the heavy cream mixture and toss until all of the potatoes are evenly coated
9. Grease a 9 x 13 baking dish or 3-quart casserole dish with butter or cooking spray
10. Arrange the potatoes upright in the greased dish working your way along the sides to the center until it's tightly packed
11. Evenly pour the remaining mixture over the potatoes
12. Cover tightly and bake in the oven for one hour
13. Remove the lid, top with the remaining cheese, then return to oven uncovered
14. Cook for 30 more minutes
15. Allow to cool for a few minutes then serve! Enjoy!

Notes

Tip: You should have just the right amount of potatoes, but if you're a few slices short, don't fret! Just use your hands to loosen the potatoes and use slices to fill in the gaps!

Did you make this recipe?

Tag @simplenotbasiceats on instagram and hashtag it #simplenotbasiceats