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hasselback potato gratin, out of oven and all done
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5 from 1 vote

Hasselback Potato Gratin

Please meet the ultimate crispy-on-top and creamy-in-the-middle potato dish... the hasselback potato gratin! Combining the very best of the roasted hasselback potato with the potato gratin; it’s the garlicy, cheesy, creamy, luxuriously decadent comfort food ya want in your life!
Prep Time25 mins
Cook Time1 hr 30 mins
Course: Entree, Potatoes, Side Dish
Cuisine: Californian
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 russet potatoes or another potato or root veggie variety; 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. 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 any excess cream mixture over the potatoes and continue baking, uncovered, until the top is a pale golden brown, about 30 minutes longer. Remove from oven, sprinkle with remaining cheese and continue baking until the top is a deep golden brown and edges are starting to crisp, about another 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.


  • If you own a mandolin, now is the time to use it! Otherwise a sharp knife works too. 
  • For the most garlicy, cheesy, creamy result; be sure every slice of potato is fully coated in the creamy mixture before stacking vertically. 
  • Buy extra potatoes. Potatoes come in all shapes and sizes, thus the exact amount of potatoes that will fit into a single baking dish vary! 
  • For easing cleaning, place baking dish on a baking sheet to catch any creamy mixture that may drip and spill over. 
  • Perfect opportunity to grate up any other hard cheese scraps ya wanna make use of in your fridge. Simply add ‘em to the cream mixture. 
  • Leftovers will keep in the fridge for up to 3 days. 
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!