Why You’ll Love This Recipe
This dish offers the perfect balance of textures—crispy on top and creamy underneath. It looks impressive but is surprisingly easy to prepare. The thin slices allow the sauce to seep into every layer, creating deep flavor in every bite. It’s an ideal side dish for special occasions or cozy family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
potatoes (Yukon gold or russet)
heavy cream
milk
garlic
unsalted butter
grated cheese (such as Gruyère or cheddar)
Parmesan cheese
salt
black pepper
fresh thyme (optional)
Directions
Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
Peel the potatoes if desired, then slice them thinly, stopping just before cutting all the way through so the slices stay connected at the base.
In a saucepan over medium heat, combine cream, milk, minced garlic, butter, salt, and pepper. Warm gently until the butter melts and the mixture is heated through.
Arrange the potatoes in the baking dish, slightly fanned out. Pour the cream mixture evenly over the potatoes, allowing it to seep between the slices.
Sprinkle grated cheese and Parmesan over the top. Add fresh thyme if using.
Cover with foil and bake for 30 minutes.
Remove the foil and continue baking for another 25–30 minutes, or until the potatoes are tender and the top is golden and bubbling.
Let it rest for a few minutes before serving.
Servings and timing
Servings: 6 servings
Prep time: 20 minutes
Cook time: 55–60 minutes
Total time: about 1 hour 20 minutes
Variations
Add cooked bacon or pancetta for a smoky flavor. You can mix in caramelized onions or mushrooms for extra depth. Swap cheeses to suit your taste, or include a hint of nutmeg in the cream for a classic touch. For a lighter version, use half-and-half instead of heavy cream.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through. You can also reheat individual portions in the microwave, though the texture may be softer.
FAQs
What type of potatoes work best?
Yukon gold or russet potatoes are ideal for their texture and flavor.
How thin should I slice the potatoes?
Very thin slices help the potatoes cook evenly and absorb the sauce.
Do I need to peel the potatoes?
Peeling is optional; leaving the skin adds texture.
Can I make this dish ahead of time?
Yes, assemble it ahead and bake when ready, or reheat after baking.
Why are my potatoes still firm?
They may need more baking time or thinner slicing.
Can I use different cheeses?
Yes, Gruyère, cheddar, or a mix works well.
How do I get a crispy top?
Bake uncovered toward the end and use enough cheese.
Can I freeze potato gratin?
Yes, though the texture may change slightly after thawing.
What can I serve with this dish?
It pairs well with roasted meats, poultry, or vegetables.
Can I add herbs?
Yes, thyme, rosemary, or parsley enhance the flavor.
Conclusion
Hasselback potato gratin is a stunning and comforting dish that delivers both flavor and texture in every bite. With its creamy layers and crispy top, it’s a perfect addition to any meal where you want something both hearty and impressive.
PrintHasselback Potato Gratin
A rich and elegant potato dish featuring thinly sliced Hasselback-style potatoes baked in a creamy, cheesy sauce with a golden, crispy top.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- Potatoes (Yukon gold or russet)
- Heavy cream
- Milk
- Garlic
- Unsalted butter
- Grated cheese (such as Gruyère or cheddar)
- Parmesan cheese
- Salt
- Black pepper
- Fresh thyme (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish with butter.
- Peel the potatoes if desired, then slice them thinly, stopping just before cutting all the way through so they remain connected at the base.
- In a saucepan over medium heat, combine heavy cream, milk, minced garlic, butter, salt, and black pepper. Heat until the butter melts and the mixture is warmed through.
- Arrange the potatoes in the baking dish, slightly fanned out.
- Pour the cream mixture evenly over the potatoes, allowing it to seep between the slices.
- Sprinkle grated cheese and Parmesan over the top and add fresh thyme if using.
- Cover with foil and bake for 30 minutes.
- Remove the foil and continue baking for 25–30 minutes until the potatoes are tender and the top is golden and bubbling.
- Let rest for a few minutes before serving.
Notes
- Slice potatoes thinly for even cooking and better flavor absorption.
- Add cooked bacon or caramelized onions for extra richness.
- Use different cheeses like Gruyère or cheddar for variation.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat covered in the oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
