Hasselback Potato Gratin
This delicious and decadent Hasselback potato gratin recipe gives you crispy-textured potatoes on top and creamy, cheesy sauce-coated slices underneath. The best of both worlds!
The potatoes are layered on their sides in this easy hasselback potato gratin recipe, to give you both creamy potato and singed edge in every bite. J. Kenji López-Alt’s (Serious Eats) recipe for hasselback potato gratin is fun to make, and makes the tastiest, decadent gratin with great texture & flavor. My whole family devoured these creamy, cheesy potatoes, and we thought they paired well with pork chops, roasted veggies, and some crusty rustic bread.
Hasselback Potato Gratin
Ingredients:
- 1½ oz Gruyère or Comté cheese, finely grated
- 1 oz Parmigiano-Reggiano cheese, finely grated
- 1 cup heavy cream
- ½ tbsp fresh thyme leaves, roughly chopped
- 1-2 cloves garlic, minced
- Sea salt and freshly ground black pepper, to taste
- 1½ lbs russet potatoes, peeled and sliced 1/8 inch thick on a mandoline slicer
- 1 tbsp unsalted butter
How to Make a Hasselback Potato Gratin
Adjust the rack to the middle position of the oven and preheat it to 400 degrees. Grease a small baking dish with butter.
Combine cheeses in a large bowl. Transfer ⅓ of the cheese mixture to a separate bowl and refrigerate until needed.
To the large bowl of cheese, add cream, thyme, and garlic. Season it generously with sea salt and freshly cracked black pepper.
Add the potato slices and toss them with your hands until every slice is coated with the cream mixture, making sure to separate any slices that are sticking together so the cream mixture gets between them.
Grab a handful of potatoes, organizing them into a neat stack, and lay them in the prepared baking dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potatoes, coat the slices with the cream mixture, and add to the baking dish.
Pour the excess cream/cheese mixture evenly over potatoes.
Cover tightly with foil and place in the oven to bake for 30 minutes.
Remove foil and continue baking until top is pale golden brown, about 30 minutes longer.
Carefully remove it from the oven, sprinkle with the remaining cheese, and return to the oven.
Bake until deep golden brown and crisp on top, about 20-30 minutes longer.
Remove from oven, let rest for a few minutes, and serve. Enjoy.
Equipment
- Mandoline Slicer
Ingredients
- 1½ oz Gruyère or Comté cheese finely grated
- 1 oz Parmigiano-Reggiano cheese finely grated
- 1 cup heavy cream
- ½ tbsp fresh thyme leaves roughly chopped
- 1-2 cloves garlic minced
- Sea salt and freshly ground black pepper to taste
- 1½ lbs russet potatoes peeled and sliced 1/8 inch thick on a mandoline slicer
- 1 tbsp unsalted butter
Instructions
- Adjust the rack to the middle position of the oven and preheat it to 400 degrees. Grease a small baking dish with butter.
- Combine cheeses in a large bowl. Transfer ⅓ of the cheese mixture to a separate bowl and refrigerate until needed.
- To the large bowl of cheese, add cream, thyme, and garlic. Season it generously with sea salt and freshly cracked black pepper.
- Add the potato slices and toss them with your hands until every slice is coated with the cream mixture, making sure to separate any slices that are sticking together so the cream mixture gets between them.
- Grab a handful of potatoes, organizing them into a neat stack, and lay them in the prepared baking dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potatoes, coat the slices with the cream mixture, and add to the baking dish.
- Pour the excess cream/cheese mixture evenly over potatoes.
- Cover tightly with foil and place in the oven to bake for 30 minutes.
- Remove foil and continue baking until top is pale golden brown, about 30 minutes longer.
- Carefully remove it from the oven, sprinkle with the remaining cheese, and return to the oven.
- Bake until deep golden brown and crisp on top, about 20-30 minutes longer.
- Remove from oven, let rest for a few minutes, and serve. Enjoy.
That looks mouthwatering!