Name: Hasselback Potato Gratin
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1.5 pound Yukon Gold potatoes (about 3-4 medium); 2 cup heavy cream; 0.5 cup grated Parmesan cheese; 2 cloves garlic (minced); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.125 teaspoon nutmeg (freshly grated (optional)); 2 tablespoon butter (melted, for brushing)

I’m so excited to share this with you. What is a Hasselback potato gratin? I remember the first time I made it for a family gathering – my aunt, who’s usually pretty reserved. What happened to me about food, actually went back for seconds (and thirds! I knew I’d stumbled upon something special. It’s got all the creamy, comforting goodness of a traditional gratin, but with that absolutely. Hasselback potatoes have a crispy edge that only halved potatoes can deliver. If you’ve ever been torn between a classic potato bake and those fancy sliced potatoes, this recipe is perfect. What is your answer? Is it a game-changer, especially when you need something impressive but don’t have hours to spare? How much time do you spend in the kitchen? I think you’re going to love this Hasselback potato gratin!

What is Hasselback Potato Gratin?

What is this magical creation? What is a Hasselback potato gratin? What is the best way to start with potatoes that have been sliced thinly almost all the way through, creating those crispy edges. If you have a potato that has been cut in half, then you can use it as Beautiful, fan-like Hasselback cuts. Instead of roasting them, we nestle them into a creamy, cheesy, often garlicky sauce. How do you make a potato gratin? Is it a good upgrade for potato game? Is it essentially potatoes getting dressed up for a fancy occasion? What do you like about down-to-earth, cozy vibes? Is it approachable, decadent, and utterly delicious? How does slicing allow the creamy sauce to seep into every nook and cranny, ensuring each bite is packed. The tops get beautifully golden and tender.

Why you’ll love this recipe?

What are some of the best reasons to make Hasselback potato gratin? I’m sure it will in your kitchen too. Firstly, the flavor is just out of this world. You get that rich, creamy indulgence from the gratin element, with hints of garlic and herbs dancing. What are the best hasselback potatoes to eat? What’s not to like about this flavor explosion? What is this incredible combination of tender potato interiors, that lovely creamy sauce, and those those perfect mashed potatoes? What are some of the best crispy edges What really seals the deal for me is how surprisingly simple it is. Despite looking like something from a fancy restaurant, it comes together quite easily. All ingredients are standard pantry and fridge staples, making it super cost-effective too. Which is always a win in my book. Is it incredibly versatile? What is the perfect accompaniment to a Sunday roast? What are some of the What I love most about this is how it satisfies that craving for something deeply comforting and soothing. What makes this dish delicious without being overly complicated? Is this a recipe that works?

How do I make hasselback potatoes?

Quick Overview

What is the recipe for Hasselback potato gratin? How do I make a canvas for my potatoes? I’ll start by prepping them with those signature Hasselback cuts. All that creamy goodness. How do I make a simple sauce that ties everything together? What happens in the oven, where potatoes cook through, absorb all that flavor, and develop their own unique flavor. What are some irresistible crispy edges, all while bathing in the creamy sauce? Is it a simple process that guarantees wow factor without the fuss? Is it the kind of dish that looks like you spent hours on it, but in reality, it’s quite manageable, and a lot of fun? Even on a weeknight!

Ingredients

For the Potatoes:
About 2 pounds of Yukon gold potatoes: About 1 pound of potato. I always opt for Yukon Golds because they have a lovely creamy texture and hold their shape. What are some of the best gratins in the world? Make sure they’re roughly the same size so they cook evenly. Why don’t you need to peel them? They add a nice rustic touch.

What is the Creamy Sauce?
What is the magic of 2 cups heavy cream? Heavy cream provides that luscious, rich texture that makes a gratin so decadent. Don’t skimp here. If you’re looking for a lighter version, you could try half-and-half, but heavy cream is better. What is truly the star?
1 cup milk (whole or 2%): 1 tbsp. What is the best way to thin out heavy cream? Whole milk gives the best richness.
2 cloves garlic, minced: Garlic is essential for that savory depth. I love mincing it fresh for the best flavor, but garlic powder can work in a pinch.
1/2 teaspoon salt: To enhance all the flavors.
1/4 teaspoon black pepper: Freshly ground is always best for that little kick.
Pinch of nutmeg (optional but recommended): Just a tiny pinch of nutmeg really elevates the creamy flavor of the potatoes. Is it a secret weapon?

For the Topping:
1/2 cup grated Gruyere cheese (or a mix of shredded and parmesan): 1 cup. What is Gruyere like? What is your favorite melting cheese?

What are the steps to

Step 1: Preheat & Prep Pan

I like to preheat my oven to 400°F (200°C). While it’s warming up, grab a sturdy baking dish or spout. A cast iron skillet. I don’t need to grease my car. Is it necessary? Is it necessary to use olive oil for cooking? This step is super simple, but it sets the stage for perfect baking!

Step 2: Prepare the Potatoes

What’s the fun part about cutting potatoes? What is the best way to place a potato between two wooden spoons or chopsticks? What are some of the best Hasselback knives? Start from one end and make thin slices, about 1/8 to 1/4 inch apart, all the way down. You’ll see them fan out beautifully. Be patient with this step. What makes a dish look so good?

Step 3: Mix the Creamy Sauce Ingredients

In a medium bowl, whisk together the heavy cream, milk, minced garlic, salt, pepper, and that pinch of salt. Set aside. If you’re using nutmeg, why do you use it? Give it a good stir until everything is well combined. This sauce is going to be the heart of our gratin, infusing the potatoes with so much flavor as they are cooked.

Step 4: Arrange Potatoes and Pour Sauce

Carefully arrange your sliced potatoes, cut-side up, in your prepared baking dish. Try to nestle them snugly but leave a little room for expansion. Now, pour the creamy sauce mixture over the potatoes. How do you make sure the sauce gets down into the slices? Is it necessary to spoon a little bit into each crevice if some areas seem dry? If you look at a lot of liquid, don’t worry, the potatoes will soak it up!

Step 5: Add Cheese Topping

Sprinkle Gruyere cheese evenly over the top of potatoes. This cheesy layer is going to melt and get wonderfully golden brown and bubbly as it bakes, adding to the texture. Another dimension of deliciousness.

Step 6: Bake Until Tender and Golden

Now it’s time for the oven! Cover the baking dish loosely with foil – this helps the potatoes cook through evenly without the foil. Why is cheese burning so quickly? What should I do if I put it in the oven and bake for 40-50 minutes? After that time, remove the foil and continue baking for another 20-30 minutes or until the cheese is bubbling. Potatoes are tender when pierced with a fork and the top is beautifully golden brown and bubbly. You want those edges to look perfectly caramelized!

Step 7: Rest and Serve

Once out of the oven, let the Hasselback potato gratin rest for about 5-10 minutes before serving. How do I make the sauce thicker? The aroma wafting from the dish will be incredible! Serve warm, spooning out portions so everyone gets a good mix of the creamy, tender potato and the sweet potato. What are those crispy bits?

Step 8: Glaze Application (Optional but Recommended)

What are some ways to make a glaze on potatoes while they rest? I like to take about 2 tablespoons of melted butter, mix it with a teaspoon of fresh chopped parsley. What is the best way to prepare garlic powder? Brush this lightly over the tops of the potatoes right before serving. What is the best way to add flavor to a dish?

Step 9: Slice and Serve

When it’s time to serve, use a sharp knife to carefully cut through the potatoes and the creamy. The beautiful fan shape should hold together, revealing the layers of tender potato bathed in water. What is creamy, chees Serve large portions, making sure everyone gets a good taste of the crispy edges and the rich flavors. What is it like to eat?

What should I serve it with?

What are some of the best recipes for Hasselback potato gratin? I love pairing a crispy bacon or poached egg for breakfast or brunch. The richness of the potatoes stands up beautifully to the savory elements. What is a good brunch dish to serve with smoked salmon? What is so elegant about sour cream? As a main course, it’s great with grilled steak or roasted chicken. The creamy, comforting potatoes balance out the protein perfectly. What are some of the best ways to serve a potluck or gathering, especially when served with barbecued meat? The gratin adds that touch of decadence that complements smoky meats. My kids love it when I serve it with chicken tenders or fish sticks. What makes a weeknight meal feel special for them? And honestly, sometimes on a chilly evening, I’ll just have to have one big slice of this on its own. Is it that satisfying?

How do I make a Hasselback Potato Gratin?

I’ve made this Hasselback potato gratin more times than I can count, and along the way, I’ve picked a few different potatoes. What are some tricks that really make a difference? What is the key to slicing potatoes? How do you get those beautiful wooden spoons? What are the cuts that allow the sauce to penetrate? If your potatoes are slightly different sizes, don’t worry too much, just try to keep the slices. Is it true that the potato is relatively even on each potato? When it comes to sauce, don’t be afraid to season it well. Is it a good idea to try it before you pour it over the potatoes? What are some ways to add cayenne pepper to a sauce? What is the best variation I have tried? Is there a good combination of Parmesan and Gruyere for the cheese topping? If you want extra crispy edges, especially on the potato slices that are exposed to the air, you can use a potato peeler. Try basting them with some of the cooking liquid halfway through the baking process. If you notice the top is browning too quickly, don’t hesitate to loosely tent it with foil. What should you do if you overcook your potatoes? What is the best time to rest for sauce to set?

What are some Storing and Reheating Tips?

What are some good ways to eat a Hasselback potato gratin? If you have any (which is rare in my house! ), let it cool completely. Can you store it in an airtight container in the refrigerator for up to 3 days? I usually find that it holds up pretty well. When it comes to reheating, the oven is definitely your best friend. If you have leftover gratin, place it in an oven-safe dish, cover it loosely with foil, and bake it at 350°F for 15 minutes. (175°C) oven for about 15-20 minutes, or until heated through. How do you get rid of soggy skin? If you’re in a hurry, you can try reheating it in the microwave, but be aware that the crispy will be hard to eat. Why are the edges less crispy? For the best results, I always recommend the oven. If you plan to freeze it, I’d suggest baking it without the final cheese topping, cooling it and storing it in the freezer. What is the best way to bake a pizza?

What are the most frequently asked questions on

How can I make this gluten free?

Is this recipe gluten free? You don’t need to make any substitutions for the main components. If you are using gluten free cheese, make sure it is. The creaminess and texture come from the dairy, so no gluten-containing thickeners are involved. Is it gluten free?

Do potatoes need to be peeled?

Is it necessary to peel potatoes? I actually prefer leaving the skins on for this Hasselback potato gratin. The skins add a lovely rustic texture, and they also hold the potato slices. Is slicing a bit easier? Plus, they contain nutrients and fiber, so it’s a win-win. Just make sure to wash them really well before you start slicing!

Can I make this as muffins?

While the Hasselback slicing is integral to this particular recipe’s charm and texture, you *could* adapt the gratin concept for muffins. You’d likely need to dice the potatoes very finely or shred them, mix them with the creamy sauce and cheese, and then bake them in muffin tins. However, you’d lose the signature Hasselback visual appeal and the distinct crispy layers. It would be more like a potato bake or casserole in muffin form, which could still be delicious, but it’s a different experience than the intended Hasselback potato gratin.

How can I adjust the sweetness level?

This recipe isn’t typically sweet; it’s savory and creamy. The only subtle sweetness comes naturally from the potatoes and potentially a well-aged Gruyere cheese. If you find you prefer things less rich or are curious about adding a touch of sweetness, you could experiment with a very small amount of maple syrup or honey whisked into the sauce, but I’d recommend starting with just a teaspoon. Another way to add a different kind of flavor dimension is to add caramelized onions to the sauce before baking, which would add a lovely depth of sweetness.

What can I use instead of the glaze?

The glaze is purely for an extra flavor boost and a nice shine, so it’s totally optional! If you don’t want to make it or are out of ingredients, no worries. You could simply sprinkle some fresh chopped parsley or chives over the top of the potatoes right after they come out of the oven. A small dollop of crème fraîche or sour cream on each serving also adds a lovely creamy tang. Some people even like a light sprinkle of smoked paprika for color and flavor.

Final Thoughts

So there you have it – my absolute favorite Hasselback potato gratin! I truly hope you give this recipe a try. It’s one of those dishes that just makes everyone happy, whether you’re serving it alongside a holiday feast or just making a weeknight dinner feel a little bit special. The combination of crispy potato edges and that incredibly creamy, cheesy interior is pure comfort food perfection. It’s a dish that feels both elegant and wonderfully rustic, proving that sometimes the simplest ingredients can create the most memorable meals. If you love potatoes and creamy, cheesy goodness, this Hasselback potato gratin is definitely for you. I’d be absolutely thrilled if you tried it out and let me know how it turned out in the comments below! I love hearing your variations and seeing your photos. Happy cooking, and enjoy every delicious bite!