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Hasselback Potato Gratin

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A rich and elegant potato dish featuring thinly sliced Hasselback-style potatoes baked in a creamy, cheesy sauce with a golden, crispy top.

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

  1. Preheat the oven to 375°F (190°C) and grease a baking dish with butter.
  2. Peel the potatoes if desired, then slice them thinly, stopping just before cutting all the way through so they remain connected at the base.
  3. 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.
  4. Arrange the potatoes in the baking dish, slightly fanned out.
  5. Pour the cream mixture evenly over the potatoes, allowing it to seep between the slices.
  6. Sprinkle grated cheese and Parmesan over the top and add fresh thyme if using.
  7. Cover with foil and bake for 30 minutes.
  8. Remove the foil and continue baking for 25–30 minutes until the potatoes are tender and the top is golden and bubbling.
  9. 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

Find it online: https://thefamilycooking.com/hasselback-potato-gratin/