Cheesy Hasselback Potato Gratin

This gratin is my messy, glorious love letter to potatoes — all those thin, crisp hasselback slices layered into a bubbly, cheesy, slightly browned bake. It’s part hasselback, part classic gratin, and entirely cozy comfort food. The edges go crunchy, the middle stays pillowy, and the cheese pulls like a dream. If you want a side that looks fancy but feels like a warm hug, this is it.

My husband will eat potatoes every single day if I let him, and this recipe turned into his “please-can-you-make-that-again?” dinner. One Sunday I made it with too much garlic (rookie move) and he still stole three slices before dinner was served. Our kid calls it “cheesy fan potatoes” because of the fanned slices — now it’s basically the thing that ends arguments at the table. It’s one of those staples that survived my experimental weeks of quinoa salads and “clean eating.” Thank God.

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I learned the hard way that not all potatoes want to be hasselbacked — some are just too starchy and fall apart if you cut too thin. Use a steady hand and maybe prop the potato on chopsticks to keep your knife from sliding. Also, I once tried adding raw shallots between the slices — didn’t love the texture, but a smear of caramelized onions between layers? 10/10, do that again. When the cheese starts browning too fast, I cover the dish with foil for the last part. Little chaotic hacks = less stress.

Shopping Tips

– Vegetables: Choose medium-size Yukon Golds or russets with smooth skins and no soft spots; medium size = easier even slicing and baking.
– Cheese: Sharp cheddar gives punch; Gruyère or fontina make it silkier. Buy block cheese and grate it yourself for the best melt.
– Dairy: Use whole milk or half-and-half for a creamier sauce; avoid skim — it’ll taste thin.
– Fats & Oils: Unsalted butter is your friend here — you can always add salt later but you can’t take it back.
– Fresh Herbs: Grab flat-leaf parsley or thyme to finish the dish; they brighten up the heavy, cheesy goodness.

Prep Ahead Ideas

– Slice the potatoes the day before and store them submerged in cold water in the fridge to prevent browning; drain and pat dry before assembling.
– Grate the cheese and keep it in an airtight container so you’re not wrestling with cold blocks at dinner time.
– Make the cream/garlic mix ahead and refrigerate; warm it a bit before pouring so it spreads between the slices more easily.
– Prep saves 20–30 minutes the night you actually bake — morning: slice + soak; evening: assemble + bake.

✔Time-Saving Tricks

– Microwave the whole potatoes for 3–4 minutes before hasselbacking to soften them slightly so they slice easier and bake faster.
– Use pre-shredded cheese in a pinch, but expect less melty, more separated texture.
– Bake in a shallow dish with a lid or cover with foil to trap heat and shorten bake time by a bit.
– Don’t rush the last 10 minutes — browning and crisping need that gentle finish.

✔Common Mistakes

– Cutting too deep into the slices so the potato falls apart — pro tip: stop slicing 1/8–1/4 inch from the bottom or rest the potato on wooden spoons/chopsticks as a guide.
– Skipping the pat-dry step after soaking — wet potatoes make a watery gratin. I did this once and ended up with soggy edges; a quick paper towel rescue helped but the top never crisped properly.
– Over-salting before baking; taste the cheese and cream together first — you can always sprinkle salt at the table.
– Letting the oven go too hot so the cheese burns before the centers are done — cover if needed and finish uncovered to crisp.

What to Serve It With

– Simple arugula salad with lemon vinaigrette to cut the richness.
– Roasted or grilled chicken for a cozy dinner.
– Steamed green beans with a squeeze of lemon.
– Crusty bread to mop up any cheesy juices.

✔Tips & Mistakes

– Use a sharp knife and steady hands — it makes all the difference.
– Salt the cream, not the potatoes, so the seasoning is even.
– If cheese is browning too fast, tent with foil — better safe than burnt.
– Don’t overcrowd the slices; give the heat room to crisp the edges.
– If the dish is too loose after baking, broil a quick minute to tighten the top.

✔Storage Tips

Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven to bring back the crisp edge — the microwave will make it soft and sad, though still tasty. Cold leftovers are honestly fine for breakfast with a fried egg on top; no shame in that.

✔Variations and Substitutions

– Bacon or pancetta between layers for a smoky hit — cook first so it’s crisp.
– Swap cream for a lighter mix of milk + Greek yogurt if you want fewer calories; texture will be slightly tangier.
– Make it vegetarian by skipping meat but adding caramelized onions and a sprinkle of smoked paprika.
– Try different cheeses: cheddar for punch, Gruyère for nuttiness, or a mix for complexity. Avoid low-moisture pizza-style cheese alone — it gets rubbery.

Frequently Asked Questions

Cheesy Hasselback Potato Gratin

Thinly sliced, fan-cut potatoes baked in a creamy, garlicky sauce with plenty of melty cheese. Golden, crisp edges meet a luxuriously tender center.

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Prep Time: 25 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 3 lb Yukon Gold potatoes, scrubbed medium potatoes work best
• ▢ 1.5 cup heavy cream
• ▢ 0.5 cup whole milk
• ▢ 2 tbsp unsalted butter, melted
• ▢ 1 tbsp minced garlic
• ▢ 2 tsp fresh thyme leaves, chopped
• ▢ 1 tsp Dijon mustard
• ▢ 1.5 tsp kosher salt
• ▢ 1 tsp black pepper, freshly ground
• ▢ 0.5 tsp smoked paprika optional
• ▢ 2 cup Gruyère cheese, shredded
• ▢ 0.5 cup Parmesan cheese, finely grated
• ▢ 1 tsp unsalted butter, for greasing
• ▢ 2 tbsp chives, thinly sliced for serving

Instructions

Preparation Steps

• Heat oven to 400°F. Butter a 9×13-inch baking dish.
• Hasselback the potatoes: set two chopsticks alongside each potato and slice crosswise into thin cuts without cutting through.
• Fan the slices gently. Stand the potatoes upright in tight rows in the dish, tucking end pieces into gaps.
• Warm cream, milk, melted butter, garlic, thyme, mustard, salt, pepper, and paprika in a saucepan until steaming. Do not boil.
• Pour about half the hot cream mixture over the potatoes. Wiggle the rows so it seeps between slices.
• Cover the dish tightly with foil and bake 30–35 minutes, until the potatoes start to soften.
• Uncover. Pour the remaining cream mixture over the potatoes. Sprinkle all the Gruyère and Parmesan evenly, nudging some between slices.
• Bake uncovered 25–30 minutes, until tender, bubbling, and golden on top.
• Broil 1–2 minutes for extra color if desired, watching closely.
• Rest 10 minutes to set. Shower with chives and serve warm.

Notes

Swap the Gruyère for smoked gouda or sharp cheddar, or fold in crisp bacon between slices before the final bake. For make-ahead, assemble through the first covered bake, cool, then refrigerate up to 24 hours; finish baking with cheese just before serving. Leftovers reheat well, covered, at 350°F for about 15 minutes.

This recipe is an original creation inspired by classic Cheesy Hasselback Potato Gratin flavors. All ingredient ratios and instructions are independently developed.