This golden Cheesy Hasselback Potato Gratin recipe delivers all the creamy delight of a classic potato gratin, with many crispy edges due to the Hasselback potatoes. Additionally, this Hasselback potato gratin satisfies my need for creamy and cheesy goodness.
Mixing a potato gratin with Hasselback roast potatoes, we tend to deliver the best creamy-in-the-middle, crispy-on-top casserole. It’s excellent for the Thanksgiving or Christmas table or any night you would like a show-stopping dish.
Why is Hasselback Potato Gratin so good?
By the arrangement of the potatoes accordion-style, rather like with Hasselback roasted potatoes, you get an ultra-crispy top with a creamy, cheesy and tender center.
Tossing the potato slices with the cream and cheese combination guarantees equal distribution within the baking dish.
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- 3 oz of finely grated Gruyere cheese
- 2 oz of finely grated Parmigiano-Reggiano cheese
- 2 cups of heavy cream
- 3 cloves of garlic, minced
- 1 tablespoon fresh thyme leaves, roughly shredded
- Kosher salt and ground black pepper
- 3 (or more) pounds of russet potatoes, sliced and peeled 1/8 in. thick on a slicer (5 to 6 medium size potatoes) (Use mandoline)
- 2 tablespoons of unsalted butter
How to make Cheesy Hasselback Potato Gratin
- Adjust the oven rack to the middle position and heat the oven to around 400°F.
- Mix the cheeses in a large bowl. Move 1/3 of the cheese mixture to a separate bowl and put it aside. Add garlic, cream, and thyme to the cheese mixture. Season it well with salt and pepper.
- Add prepared potato slices and toss with your hands till each slice is coated with a cream mixture. Ensuring to separate any slices sticking along to get the cream mixture in between them.
- Grease a skillet with butter nicely.
- Take a handful of potatoes, arrange them into a neat stack, and lay them within the skillet with their edges aligned vertically.
- Continue putting potatoes in a casserole, operating around the perimeter and into the middle till all potatoes are added.
- Potatoes ought to be very tightly packed. If necessary, slice more potato, coat with cream mixture, and add to the casserole dish.
- Pour excess cream/cheese mixture equally over potatoes till the mixture comes halfway up the edges of the skillet casserole. You will not need all excess liquid.
- Cover the casserole tightly with foil and move it to the oven. Take away the foil and continue baking until the top is pale golden brown, about 30 minutes.
- Slowly take away from the oven, sprinkle with the remaining cheese, and return it to the oven.
- Bake till deep golden brown and crisp on top, around 30 min.
- Remove the Cheesy Hasselback Potato Gratin from the oven, let it rest for a couple of minutes, and serve.
