hasselback potato gratin, out of oven and all done
Print Recipe

Hasselback Potato Gratin

Combining the very best of the hasselback potato with the potato gratin, please meet the ultimate crispy on top and creamy in the middle, cheese-y comfort food… the luxuriosuyly decadent hasselback potato gratin! Recipe is from Serious Eats.
Prep Time25 mins
Cook Time1 hr 30 mins
Course: Entree, Potatoes, Side Dish
Cuisine: Californian
Keyword: Hasselback Potato, Hasselback Potato Gratin, Potato Gratin
Servings: 6
Author: Daniela Gerson


  • 5 ounces finely grated Gruyère or Comté cheese
  • 3 ounces finely grated Parmigiano-Reggiano cheese
  • 3 cups heavy cream
  • 4 medium cloves garlic minced (the garlic-shallot ratio is flexi, just be sure to add lots of garlic or shallots or a combo)
  • 1 shallot minced
  • 1 tablespoon fresh thyme leaves roughly chopped
  • Kosher salt and freshly ground black pepper
  • 3 1/2 - 4 pounds red potatoes russet potatoes, peeled and very thinly sliced on a mandolin.
  • 2 tablespoons unsalted butter


  • Preheat oven to 400°F.
  • Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, shallots, and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands, making sure to get this creamy goodness all over ever single slice of thin potatoes. Yes every single one. It is worth it!
  • Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in casserole, working around the perimeter and into the center until all potatoes have been added. It’s a rustic dish and we are not going for perfection here, we’re going for deliciousness and that will def happen. Potatoes need to be very tightly packed, which means I often sneak more in once the casserole is full, sticking them in between any slices I can. Pour some of the excess cream/cheese mixture evenly over potatoes, until the mixture comes half way up the sides of the casserole. Reserve the excess cream mixture.
  • Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil, pour as much of the excess cream mixture as ya can without making a huge mess and continue baking until top is pale golden brown, about 30 minutes longer. Carefully remove from oven, pour any more excess cream mixture if there’s any leftover that you couldn’t fit earlier, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.


  • If you own a mandolin, this recipe is prime time to use it! Just watch those fingers! If not, good luck with your knife skills but I def recommend a mandolin for this recipe!
  • For creamiest, tastiest results, make sure every slice of potato is evenly coated the cheesy, mixture before stacking.
  • Buy extra potatoes! Because potatoes come in all shapes and sizes, the exact precise amount of potato that will fit into a single baking dish varies… I learned this by running out of potatoes mid-stacking arrangement and am worried you’ll really dislike this recipe if that happens to ya too…and I want ya to love it!
  • Remember to reserve the excess cream mixture, you’ll be adding it throughout the baking process. It’s like a basting-your-potatoes-kinda-situation.
  • For easing cleaning, place casserole dish on a baking sheet to catch any creamy mixture goodness that may spill over.
  • If you have other hard cheeses hanging out in your fridge, feel free to grate ‘em and add them too! No cheese shall be excluded from this party says I!
  • Leftovers will keep in the fridge for up to 3 days.