Cheesy Hasselback Potato Gratin
Updated March 12, 2025
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3ounces finely grated Gruyère or comté cheese
- 2ounces finely grated Parmigiano-Reggiano
- 2cups heavy cream
- 2medium cloves garlic, minced
- 1tablespoon fresh thyme leaves, roughly chopped
- Kosher salt and black pepper
- 4 to 4½pounds russet potatoes, peeled and sliced ⅛-inch thick on a mandoline slicer (7 to 8 medium, see Tip)
- 2tablespoons unsalted butter
Nutritional analysis per serving (6 servings)
657 calories; 40 grams fat; 25 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 16 grams protein; 1004 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer ⅓ of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
- Step 2
Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole.
- Step 3
Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
- Step 4
Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
- Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on exact shape and size of potatoes and casserole dish, you may not need all of the cream mixture.
Private Notes
Comments
A couple of things...
1. Since Hasselback is called out here, acknowledgement to our friends in Sweden @ the Hasselback Hotel are in order. Legend has it this dish was invented there.
2. A lot of time can be saved arranging potatoes on their ends by taking a nice Yukon Gold, placing it in a wooden spoon (the spoony-end) and slicing till your knife hits the spoon. The tater stays together nicely at the bottom and it's very easy to handle. You can google this.
It’s fine you don’t like this kind of recipe but it’s not necessary to tell us what you made instead. These notes are to help people with the recipe. We don’t need to know about you. Go ahead and have a peanut butter sandwich. Or a slice of pizza. Just don’t write us notes about it please.
Excellent! Added a grated onion to the liquid/cheese mix for flavor. Made it through first 2 thirty minute bakings in advance. Then covered and chilled. Brought to the dinner, sprinkled cheese on top and did final baking of about 40 minutes at the meal (removed foil half way through.) Texture was great! I was worried because initially liquid barely covered bottom of pan, but juices came out with baking and it was perfect! Good crusty bits on bottom too. A real keeper of a recipe.
Made this per recipe with substitution of yellow potatoes. Though it’s tasty with cheese etc, don’t feel it’s worth the effort to install potatoes vertically.
Really popular with the guests on two occasions now. For me, it’s needed a solid hour or more extra of baking to soften the potatoes sufficiently
There's a reason this calls for russet potatoes. I did a side-by-side comparison with russet (starchy) vs yukon gold (waxy). The russet potatoes break down a bit more, but they soak up all the flavors and creamy goodness. The yukon golds may have had a "better" texture, but they did not absorb the flavors and sauce the same - and the sauce had broken (as many others have noted). The yukon gold version was still delicious of course, but the russets produced a superior dish in my opinion.