This golden Cheesy Hasselback Potato Gratin recipe delivers all the creamy delight of a classic potato gratin, however with a lot of crispy edges due to the hasselback potatoes. Additionally this hasselback potato gratin satisfy my need for creamy, and cheesy goodness.
By 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 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 cheeses guarantees the equal distribution within the baking dish.
How to make Cheesy Hasselback Potato Gratin – Skillet Baked
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- Adjust the oven rack to middle position and heat oven to around 400°F.
- Mix the cheeses in a very large bowl. Move 1/3 of cheese mixture to a separate bowl and put aside. Add garlic, cream and thyme to cheese mixture. Season it well with salt and pepper.
- Add prepared potato slices and toss with hands till each slice is coated with cream mixture. Ensuring to separate any slices that are 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 casserole, operating around the perimeter and into the middle till all potatoes are added.
- Potatoes ought to be very tightly packed. Potatoes ought to be very tightly packed. If necessary, slice more potato, coat with cream mixture, and add to casserole dish.
- Pour excess cream/cheese mixture equally over potatoes, till the mixture comes half way up the edges of skillet casserole. You will not need all excess liquid.
- Cover the casserole tightly with foil and move to the oven. Take away foil and continue baking till top is pale golden brown, about half hour more.
- Easily take away from the oven, sprinkle with 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.
- 3 ounces of finely grated Gruyere cheese
- 2 ounces 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