Hasselback Potato Gratin is the perfect side dish for any holiday! Thinly sliced potatoes, tossed in cream and cheese, baked to tender perfection with a crisp, cheesy top – what more could you ask for?
I feel like no holiday is complete without some sort of potato side dish, don’t you agree? I mean, you usually have mashed or sweet potatoes for Thanksgiving, a fancier potato dish for Christmas, potato salad or the like for Easter and 4th of July barbecues, etc. Potatoes are a staple side dish, and these Hasselback Gratin Potatoes are the perfect, versatile potato dish that you can make for all your holiday gatherings!
They take a little time, but if you have a mandoline it makes quick work of slicing the potatoes. I do not have one, so I sliced them by hand! The end result is well-worth the time it takes. I mean, the active time is only about 15 minutes, and then you just have to wait for it to cook to perfection. And what you get in the end is a creamy, cheesy potato dish with a crisp cheesy top, that might not be the healthiest thing on your plate, but will most likely be the most delicious!!
What you need to make Hasselback Potato Gratin
Full list with ingredients in printable recipe card below!
Butter
Fontina cheese
Parmesan cheese
Heavy cream
Thyme leaves
Garlic
Salt and pepper
Potatoes
How to make Hasselback Potato Gratin
Full printable recipe card below!
- With oven rack in middle position, preheat oven to 400 degrees F. Use butter to grease a 2 quart casserole dish (I used a square one, but you can use rectangle or oval, if you prefer!)
- In a large bowl, combine the grated fontina and parmesan cheeses. Remove 1/3 of a cup to a separate bowl for later use.
- Add heavy cream, garlic and thyme to large bowl of cheese and stir to mix. Season with salt and pepper.
- Add potato slices and use hands to toss and make sure each slice is coated with the mixture, with no slices sticking together.
- One handful at a time, pick up a stack of potatoes and place them in the prepared dish, on their sides (versus flat, cut-side down), on the outer edge of the dish until you’ve gone all the way around. Then repeat in the middle section of the dish, using up the remaining potatoes.
- Pour the remaining cream and cheese mixture into the baking dish, about 2/3 full. I recommend putting your baking dish on a cookie sheet, in case there is any bubbling over of the filling. Cover with foil, and bake for 30 minutes. Remove foil and bake for 30 more minutes, until the tops are lightly golden brown. Top with reserved cheese mixture and bake for another 30 minutes, or until top is deep golden brown and crisp.
- Remove from oven and allow to rest for a few minutes before serving.
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Hasselback Potato Gratin
Ingredients
- 1 – 2 Tbsp Unsalted Butter
- 3 oz Fontina cheese
- 2 oz Parmesan cheese
- 2 cups Heavy cream
- 1 Tbsp Thyme leaves, chopped
- 2 cloves Garlic, minced
- Salt and pepper, to taste
- 3 1/2 lbs Potatoes (I used Russet) (4-6 depending on size)
Instructions
- With oven rack in middle position, preheat oven to 400 degrees F. Use butter to grease a 2-quart casserole dish (I used a square one, but you can use rectangle or oval, if you prefer!)
- In a large bowl, combine the grated fontina and parmesan cheeses. Remove 1/3 of a cup to a separate bowl for later use.
- Add heavy cream, garlic and thyme to large bowl of cheese and stir to mix. Season with salt and pepper.
- Add potato slices and use hands to toss and make sure each slice is coated with the mixture, with no slices sticking together.
- One handful at a time, pick up a stack of potatoes and place them in the prepared dish, on their sides (versus flat, cut-side down), on the outer edge of the dish until you’ve gone all the way around. Then repeat in the middle section of the dish, using up the remaining potatoes.
- Pour the remaining cream and cheese mixture into the baking dish, about 2/3 full. I recommend putting your baking dish on a cookie sheet, in case there is any bubbling over of the filling. Cover with foil, and bake for 30 minutes. Remove foil and bake for 30 more minutes, until the tops are lightly golden brown. Top with reserved cheese mixture and bake for another 30 minutes, or until top is deep golden brown and crisp.
- Remove from oven and allow to rest for a few minutes before serving.
Nutrition
Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.
Friday Holiday Side Dish Recipes:
- Brown Sugar Baked Beans with Bacon and Jalapenos from Our Good Life
- Cauliflower & Carrot Gratin from An Affair from the Heart
- Creamed Lima Beans with Bacon from Karen’s Kitchen Stories
- Creamy Onion Green Bean Casserole from Palatable Pastime
- Hasselback Potato Gratin from Sweet Beginnings
- Homemade Sausage and Herb Stuffing Recipe from Blogghetti
- Loaded Cauliflower Casserole from Hezzi-D’s Books and Cooks
- One Pot Brussels Sprouts with Lemon Orzo from A Kitchen Hoor’s Adventures
- Orange-Glazed Green Beans and Butternut Squash from The Spiffy Cookie
- Pumpkin Biscuits with Sage Butter from Art of Natural Living
- Roasted Artichoke Hearts from Cheese Curd In Paradise
- Stovetop Spicy Sweet Potatoes from Magical Ingredients
- Sweet and Spicy Roasted Broccoli from A Day in the Life on the Far
- Sweet Onion Galette from Jen Around the World
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