Easy and Delicious Recipes

Cheesy Hasselback Potato Gratin

Cheesy Hasselback Potato Gratin

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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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Cheesy Hasselback Potato Gratin

  • 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.
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