Hasselback Potato Gratin. Slices of Yukon gold potatoes and yams, topped with a delicious and light cheesy cream sauce. You have to try this!
Thanksgiving is one of my favorite holidays. I start planning my Thanksgiving Day menu about a month in advance. This week, I’ll be doing two Facebook live videos with this 
For the first time in a few years, we may be spending the holiday without my parents and sister’s family. Things have been crazy and traveling may be the last thing they want to do.
So, we’re going to have a Friendsgiving this year! There will be a delicious turkey, ham and lots of sides! I love having a variety of sides at dinner; some are baked and some are just salads, but either way I have to stick to a very detailed oven schedule. When things are going in and for how long and once the turkey goes in the oven, I can’t use my oven for anything else.
Until now.
For the first time in my life, I have a double oven. Click here to learn about my 
I got the idea from just regular hasselback potatoes. I wanted something stunning and delicious and this Hasselback Potato Gratin delivers. I used a combination of potatoes and yams, for both color and taste. Feel free to add more yams; you could even layer in yams after every potato! Get creative and make this dish your own!
THE RECIPE
Hasselback Potato Gratin
Ingredients
- 1/2 to 1 cup Gruyère cheese grated
- 1/2 to 1 cup Parmesan cheese grated (plus more for garnish, if desired)
- 1 to 1 1/2 cups heavy cream
- 2 to 3 medium garlic cloves minced
- 1 heaping tablespoon fresh thyme leaves roughly chopped (more for garnish, if desired)
- Kosher salt and black pepper
- 4 1/2 to 5 pounds Russet or Yukon Gold potatoes sliced 1/8-inch thick using a mandolin slicer
- 1/2 large yam peeled and sliced 1/8-inch thick using a mandolin slicer
Instructions
- Preheat the KitchenAid® Double Wall Oven to 400° F. Using a mixing bowl, mix together the grated cheeses, heavy cream, garlic and thyme. Season with salt and pepper and add in the potato slices, a handful at a time, and toss together so that the potatoes become lightly coated with the cream mixture.
- As you finish coating each handful of potatoes, place into a separate dish until all of the potatoes and yams have gone through the heavy cream mixture.
- Grease a KitchenAid® 3.5-Quart Casserole Dish with butter. Pick up a handful of potatoes at a time, organizing them into a nice, even stack and lay them in the Casserole Dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added.
- I also place yam slices in between the potatoes. Place yam slices in between the potato stacks in whatever pattern you choose.
- The potatoes should be very tightly packed. If you need to, slice an additional potato, coat lightly with the cream mixture and add to the casserole. Sprinkle on some extra freshly grated parmesan cheese if desired.
- Cover the dish tightly with aluminum foil and transfer to the oven. Bake for 30 minutes. Remove the foil and continue baking for another 45 minutes or until golden brown and crisp on top. Carefully remove from the oven and let rest for a few minutes. Serve immediately.
Click here to get this fabulous recipe on The Kitchenthusiast blog! I’ve made this hasselback potato gratin three times and I’m making it again on Thanksgiving!
Wishing everyone a very happy Thanksgiving Day holiday! I know a lot of us out there are scared, stunned by what’s going on in our country and angry. . but I hope we can cling tight to each other, our loved ones, our family and give thanks.
Parents, we have to teach our children right from wrong, good from bad and to love everyone equally. No race is better than the other and we need to stand together as a nation. Together. Strong. And for what we believe in. My prayer for the leaders of our country and for wisdom. And may God help us.
Disclosure: This is a sponsored post in partnership with KitchenAid USA. All opinions stated are 100% my own.
