The Hasselback Potato Gratin combines two potato classics into one showstopping dish that never fails to impress. Thinly sliced potatoes arranged in that signature hasselback fan, but nestled together in a creamy, cheesy bath that bubbles and browns to perfection. I discovered this technique during a cozy winter gathering at my sister’s farmhouse, where the golden, crispy edges had everyone fighting for seconds. The beauty lies in how the cream and cheese seep into every potato slice, creating layers of flavor that simple gratins just can’t match.
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Crispy Hasselback Potato Gratin Recipe | Creamy & Cheesy Side Dish
This crispy Hasselback potato gratin is the ultimate creamy and cheesy side dish. Thinly sliced potatoes are layered vertically for that signature Hasselback look, baked in a garlic cream sauce, and topped with golden, bubbly cheese. It’s an elegant yet comforting dish perfect for holidays or special dinners.
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
Ingredients
2 lbs Yukon gold potatoes, thinly sliced (1/8-inch)
2 tbsp butter, melted
2 cloves garlic, minced
1 1/4 cups heavy cream
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
1 cup shredded Gruyère or sharp cheddar cheese
1/3 cup grated Parmesan cheese
Fresh thyme or chives for garnish (optional)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9-inch round baking dish or oven-safe skillet.
2. In a bowl, whisk together heavy cream, melted butter, garlic, salt, pepper, and nutmeg.
3. Arrange potato slices vertically in a circular pattern in the dish (like dominoes), tightly packed.
4. Pour the cream mixture evenly over the potatoes, making sure it gets between slices.
5. Cover tightly with foil and bake for 45 minutes.
6. Remove foil, sprinkle Gruyère and Parmesan cheese over the top, and return to the oven.
7. Bake uncovered for another 20–25 minutes, until potatoes are tender and top is golden and bubbling.
8. Let rest for 10 minutes before garnishing with herbs and serving.
Notes
Use a mandoline for even, thin potato slices.
You can prep and slice the potatoes ahead—store submerged in water to avoid browning.
For extra flavor, infuse the cream with fresh herbs or add caramelized onions between layers.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Side Dish, Holiday
- Method: Baking
- Cuisine: French-Inspired, American
- Diet: Vegetarian
Why You’ll Love This Hasselback Potato Gratin
Perfect Texture Contrast
There’s something magical about the textural dance happening in this dish. The tops of the potato slices turn delicately crisp and golden, while their bases remain tender and creamy. I love watching guests’ expressions as they take their first bite – that moment of surprise when they experience both crunch and creaminess in the same forkful. The vertical arrangement allows each slice to bask in buttery goodness while developing those irresistible crispy edges. Unlike traditional gratins where only the top layer crisps, here every slice gets that special treatment while still soaking up all that savory cream.
Make-Ahead Friendly
As someone who values both impressive dishes and sanity while entertaining, this recipe has become my secret weapon. You can prep the entire dish up to 24 hours ahead, simply covering it tightly in the refrigerator until you’re ready to bake. The resting time actually improves the flavor as the potatoes absorb more seasoning. On busy weeknights, I often assemble everything after the kids go to bed, then pop it in the oven when I get home the next day. The aroma of garlic, thyme and bubbling cheese fills the kitchen, creating that warm, welcoming atmosphere that makes everyone feel instantly at home.
Essential Tips & Tricks
Potato Selection & Slicing
Choosing the right potatoes makes all the difference in this dish. Yukon Golds are my go-to for their buttery flavor and perfect starch content – they hold their shape while absorbing the cream beautifully. Russets work too, creating a fluffier texture, though they break down more easily. The most crucial step is slicing them uniformly thin (about 1/8 inch) so they cook evenly. I invested in a mandoline slicer years ago, and it’s been a game-changer for dishes like this. Just please use the safety guard! Nothing ruins dinner prep like a trip to urgent care (learn from my experience).
The Perfect Cheese Blend
The cheese selection elevates this dish from good to unforgettable. I recommend a combination of Gruyère and Parmesan – the Gruyère melts into silky pools of nutty goodness while the Parmesan adds that sharp, salty bite. For an extra layer of flavor, try adding a handful of smoked Gouda or aged cheddar. When layering, be sure to reserve about 1/3 of your cheese for the final topping, where it will form that gorgeous golden crust that makes everyone reach for their phones to capture before diving in. The key is freshly grated cheese – pre-shredded versions contain anti-caking agents that prevent that luscious melt.
Serving Ideas & Creative Variations
Perfect Pairings
This Hasselback Potato Gratin shines as both supporting act and star. Serve it alongside a simple roasted chicken for Sunday dinner, or pair it with a crisp green salad for a lighter meal. The rich, creamy texture complements anything from beef tenderloin to grilled fish. During the holidays, it steals the spotlight from traditional sides. I love serving it in the baking dish, straight from the oven, with tendrils of steam still rising – the sizzling sound as you bring it to the table sets the stage for the meal. The visual impact of those perfectly arranged potato slices never fails to elicit oohs and aahs.
Seasonal Adaptations
One of the joys of this recipe is how easily it adapts to seasonal ingredients and flavor profiles. In spring, I fold in fresh herbs like chives and dill; summer calls for a sprinkle of garden rosemary and thyme. Fall versions might include a layer of caramelized onions or thinly sliced apples between the potatoes. Winter holidays demand a touch of nutmeg and perhaps a drizzle of truffle oil for special occasions. For an unexpected twist that my friends now request specifically, try adding a layer of sautéed mushrooms and a sprinkle of fresh thyme leaves. Check out our seasonal ingredient guide for more inspiration.
Storage & Troubleshooting Guide
Proper Leftovers Management
If you’re lucky enough to have leftovers (a rare occurrence in my house!), proper storage ensures they remain delicious. Allow the gratin to cool completely before covering and refrigerating. It will keep beautifully for 3-4 days when stored properly. To reheat, avoid the microwave which makes the potatoes soggy. Instead, cover with foil and warm in a 325°F oven for about 15 minutes, then uncover for the final 5 minutes to re-crisp the top. For individual portions, a toaster oven works wonders, maintaining that perfect contrast between creamy and crispy textures that made you fall in love with the dish in the first place.
Troubleshooting Common Issues
If your potatoes aren’t cooking evenly, it’s likely due to inconsistent slicing thickness. Next time, use a mandoline slicer for uniform cuts. For soupy gratins, the culprit is often waxy potatoes releasing moisture during baking. Try reducing your cream slightly or adding a tablespoon of flour to the liquid ingredients. If the top browns too quickly before the center cooks through, simply cover with foil for part of the baking time. And if your cheese separates or becomes oily rather than creamy, you may have used pre-shredded cheese or overheated the dairy. Gentle heat and freshly grated cheese will solve this issue in your next attempt.
Frequently Asked Questions
Can I make Hasselback Potato Gratin ahead of time?
Yes! Assemble up to 24 hours in advance and refrigerate covered. Allow an extra 10-15 minutes of baking time if cooking directly from the refrigerator. The flavors actually improve with some resting time.
What’s the best way to slice the potatoes evenly?
A mandoline slicer is ideal for achieving uniform, thin slices. If using a knife, take your time and try to maintain consistent thickness. Uniform slices ensure even cooking.
Can I use different cheeses in my gratin?
Absolutely! While Gruyère and Parmesan are classic, feel free to experiment with cheddar, fontina, or gouda. Just ensure at least one cheese melts smoothly for that creamy texture.
How do I know when my Hasselback Potato Gratin is done?
Insert a knife into the center – potatoes should be tender with no resistance. The top should be golden brown, and the edges should be bubbling with a slightly thickened cream sauce.
Can I make this dairy-free?
Yes, substitute full-fat coconut milk for heavy cream and use your favorite dairy-free cheese alternatives. The texture will differ slightly but still delivers delicious results.
Final Thoughts
This Hasselback Potato Gratin has become my signature dish for good reason – it transforms humble potatoes into something extraordinary that pleases both eyes and palate. The perfect balance of crispy edges and creamy centers makes it unlike any other potato dish. I love how it bridges the gap between everyday comfort and special occasion elegance. Whether you’re serving it at a holiday table or alongside a simple weeknight roast chicken, it brings that special touch that turns a meal into a memory. Find this and more crowd-pleasing recipes on our Pinterest board.