Get ready to impress with this incredible Hasselback Potato Gratin! It marries the best of both worlds: the iconic, crispy fanned slices of Hasselback potatoes with the rich, creamy goodness of a classic gratin.
This stunning side dish delivers a symphony of textures and flavors. It’s the perfect centerpiece for holiday gatherings or any special meal where you want to add a touch of elegance.
Table of Contents
Why You’ll Love This Hasselback Potato Gratin
- You’ll achieve perfectly crispy potato edges and golden-brown tops every single time.
- Each bite features an incredibly tender, creamy interior thanks to the slow baking in savory cream.
- This dish offers an effortlessly elegant presentation that’s sure to wow your guests.
- It serves as a truly perfect side for special occasions, holidays, or even a fancy weeknight meal.
- Enjoy a rich, savory, and wonderfully cheesy flavor profile that everyone will adore.
Ingredients
Crafting this delicious Hasselback Potato Gratin requires just a few simple, high-quality ingredients. Each component plays a vital role in achieving that perfect balance of crispy edges and a creamy interior.
- 3 ounces (85g) finely grated Gruyère or Comté cheese
- 2 ounces (60g) finely grated Parmigiano-Reggiano cheese
- 2 cups (480ml) heavy cream
- 1 tablespoon fresh thyme leaves, roughly chopped
- 2 medium cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 3 to 3 1/2 pounds (1.4 to 1.6kg) russet potatoes, peeled and sliced 1/8 inch thick on a mandoline slicer (5 to 6 medium potatoes)
- 2 tablespoons (30g) unsalted butter
Notes & Substitutions
- For potatoes, russet potatoes are ideal for their starchiness, which helps create a creamy texture. Yukon Gold potatoes also work well, offering a slightly waxier texture. Feel free to experiment with the cheeses.
- Fontina, white cheddar, or even a good quality smoked gouda can replace or supplement Gruyère.
- For herbs, fresh rosemary or sage are wonderful alternatives to thyme, adding a different aromatic note.
- Using a mandoline slicer is highly recommended for consistently thin potato slices, which ensures even cooking and that signature Hasselback look.
Equipment
You only need a few basic kitchen tools to make this impressive Hasselback Potato Gratin. Gathering your equipment before you start makes the process smooth and enjoyable.
- 2-quart baking dish
- Large mixing bowls
- Whisk
- Mandoline slicer (highly recommended for even slices)
- Aluminum foil
- Measuring cups and spoons
Instructions For Hasselback Potato Gratin
Follow these steps carefully to create a show-stopping Hasselback Potato Gratin that’s both crispy and incredibly creamy. This recipe simplifies an elegant dish into an easy-to-follow guide.
- Prep potatoes & cheese: Adjust your oven rack to the middle position and preheat the oven to 400°F (205°C). Lightly grease a 2-quart baking dish with unsalted butter. In a large bowl, combine both grated cheeses. Transfer about one-third of this mixture to a separate bowl and set it aside for later.
- Mix cream sauce: Add the heavy cream, chopped fresh thyme, and minced garlic to the main bowl of cheese mixture. Season generously with kosher salt and freshly ground black pepper. Whisk everything together until well combined, creating your flavorful gratin sauce.
- Coat potato slices: Add the thinly sliced potatoes to the cream mixture. Use your hands to thoroughly toss and coat every single potato slice. Make sure to separate any slices that are sticking together so the creamy mixture gets distributed evenly between them.
- Arrange potatoes: Pick up handfuls of coated potato slices, organizing them into neat stacks. Carefully arrange these stacks vertically in your prepared baking dish. Continue placing the potatoes, working around the perimeter and then filling the center, ensuring they are packed very tightly. This tight packing helps them stand up during baking. If needed, slice and coat a few more potatoes to fill any gaps.
- Add liquid: Pour any excess cream and cheese mixture evenly over the arranged potatoes in the dish. The liquid should come about halfway up the sides of the potatoes. You might not need all the extra liquid, so gauge as you pour.
- First bake: Cover the baking dish tightly with aluminum foil. Carefully transfer it to the preheated oven. Bake for an initial 30 minutes. This covered bake helps the potatoes become wonderfully tender without browning too quickly.
- Second bake: Remove the foil from the baking dish. Continue baking for another 30 minutes, or until the top of the potatoes starts to turn a pale golden brown. This stage begins the browning process.
- Final crisping: Carefully remove the dish from the oven. Sprinkle the reserved one-third cheese mixture evenly over the pale golden potatoes. Return the dish to the oven. Bake for approximately 30 minutes longer, or until the top is deep golden brown and beautifully crisp.
- Rest & serve: Remove the Hasselback Potato Gratin from the oven. Let it rest for a few minutes before serving. This brief rest allows the gratin to set slightly, making it easier to serve.
Pro Tips & Troubleshooting
- Achieving the perfect Hasselback Potato Gratin is all about technique. Always aim for uniform potato slicing; a mandoline slicer is key for even cooking.
- Thoroughly coat every potato slice in the cream mixture to prevent sticking and ensure maximum flavor. Tightly pack the potato slices into the dish; this provides crucial structure, helping them stand upright and get crispy.
- Our two-stage baking process first tenderizes the potatoes under foil, then crisps and browns them once uncovered.
- Check for doneness by inserting a fork into the center – it should feel fork-tender.
Serving, Storage, & Variations
This incredible Hasselback Potato Gratin is versatile and delicious.
- Serving Suggestions: This elegant gratin pairs beautifully with roasted chicken, a holiday ham, beef tenderloin, or pan-seared scallops. Its rich flavors also complement lighter main courses, making it a star on any plate.
- Make Ahead & Storage: You can assemble the entire Hasselback potato gratin up to 24 hours in advance. Cover it tightly and refrigerate. Add an extra 10-15 minutes to the initial covered baking time when baking from cold.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through, or microwave individual portions.
- Flavor Variations: Get creative! Stir in caramelized onions or leeks with the cream mixture for an extra layer of sweetness. A pinch of nutmeg or smoked paprika can add warmth and complexity.
For a heartier dish, crispy crumbled bacon or diced ham can be folded into the potato layers.
Nutrition Information
This nutrition information is an estimate per serving for the Hasselback Potato Gratin, based on 6 servings. Individual results may vary depending on ingredients and preparation methods.
| Nutrient | Amount |
|---|---|
| Servings | 4 to 6 |
| Calories | 665 |
| Total Fat | 41g |
| Saturated Fat | 25g |
| Cholesterol | 125mg |
| Sodium | 380mg |
| Total Carbohydrate | 61g |
| Dietary Fiber | 6g |
| Total Sugars | 5g |
| Protein | 16g |
| Vitamin C | 23mg |
| Calcium | 330mg |
| Iron | 3mg |
| Potassium | 1569mg |
Frequently Asked Questions
Which potatoes work best for gratin?
Russet potatoes are ideal because their high starch content leads to a wonderfully creamy interior. Yukon Gold potatoes are also a good option for their buttery flavor.
Can I make this gratin ahead of time?
Absolutely! Assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours. Just add a little extra baking time if starting from cold.
How do I get the potato edges extra crispy?
The two-stage baking method and sprinkling cheese for the final bake ensures maximum crispiness. Tightly packing your slices also helps expose more surface area.
What kind of cheese is best for Hasselback gratin?
Gruyère or Comté provide a nutty, savory base, while Parmigiano-Reggiano adds a salty, umami kick. A blend truly creates the best flavor for this Hasselback Potato Gratin.
Conclusion
This Hasselback Potato Gratin is more than just a side dish; it’s a culinary experience. Combining crispy, fanned potato edges with a rich, creamy, cheesy interior, it offers an irresistible blend of textures and flavors.
You’ll love how simple it is to prepare, yet how impressive it looks and tastes. Go ahead, give this recipe a try and watch it become a beloved staple for your special occasions. Enjoy every glorious, savory bite!
Hasselback Potato Gratin
Ingredients
Equipment
Method
- Preheat oven to 400°F (205°C). Lightly butter a 2-quart baking dish. Mix both cheeses in a large bowl, reserving 1/3 for topping.
- To the main bowl, add cream, thyme, and garlic. Season with salt and pepper. Whisk to combine.
- Add thinly sliced potatoes to the cream mixture. Toss well, separating slices to coat evenly.
- Arrange coated potato slices vertically in the baking dish, packing tightly. Pour excess cream mixture halfway up the potatoes.
- Cover dish with foil. Bake for 30 minutes.
- Remove foil and bake 30 more minutes until pale golden on top.
- Sprinkle reserved cheese over top. Bake 30 minutes more until deeply golden and crisp.
- Let rest briefly before serving to allow the gratin to set.
Nutrition
Notes
- Use a mandoline for evenly thin slices.
- Gruyère or Comté adds deep flavor, but Fontina, smoked gouda, or cheddar work too.
- Try rosemary or sage instead of thyme.
