Hasselback Potato Gratin. A stunning side dish for your holiday table! Slices of Yukon gold potatoes and sweet potatoes, topped with a delicious and light cheesy cream sauce. You have to try this!
Hasselback Potato Gratin. Slices of Yukon gold potatoes and yams or sweet potatoes, 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. Thanksgiving is time to gather with my family since we all live in different parts of the country and food! I’m a huge side dish, appetizer and dessert fan. Of course there’s turkey and maybe a ham but the real stars are the side dishes.
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. I love it so much and it’s going to make my holiday entertaining so much easier this year.
I am so ready for the big day! I’ve been up to my ears in planning and testing recipes. My kids and I love potatoes and we usually have at least two kinds of potatoes on our Thanksgiving Day table. Mashed potatoes are a must and this year, I’m also making this Hasselback Potato Gratin.
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 or sweet potatoes, 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
Equipment
- mandoline slicer
- baking dish
Ingredients
- 2 tablespoons unsalted butter
- 1 cup Gruyère cheese grated; split
- 1/2 to 1 cup Parmesan cheese grated; split
- 2 cups heavy cream
- 1/2 to 1 cup chicken stock
- 1 teaspoon ground nutmeg
- 2 to 3 cloves garlic minced
- 1 tablespoon fresh thyme leaves roughly chopped
- Kosher salt and black pepper
- 5 pounds Russet or Yukon Gold potatoes peeled and sliced 1/8-inch thick using a mandolin slicer
- 1/2 to 1 large yam or sweet potato depending on how many you want to add; peeled and sliced 1/8-inch thick using a mandolin slicer
Instructions
- Preheat your oven to 400° F. Grease a 2 quart baking dish with butter. Set aside.Using a large mixing bowl, mix together half of the grated cheeses (1/2 cup Gruyère cheese and 1/4 cup grated parmesan), heavy cream, start with 1/2 cup chicken stock, nutmeg, minced garlic and thyme. Season generously with salt and pepper and add in the potato slices, a handful at a time*, and toss together so that all of the potatoes become lightly coated with the cream mixture.
- As you finish coating each handful of potatoes, organize them into a nice, even stack and lay them in the baking dish with their edges aligned vertically. Coat some of the sweet potatoes in the cream mixture and lay them into the baking dish next to the potatoes. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. Alternatively, you can place potatoes into your baking dish in columns or rows.
- The potatoes should be very tightly packed. If you need to, slice an additional potato (or add more sweet potato), coat lightly with the cream mixture and add to the baking dish. Pour the remaining heavy cream mixture (from your bowl) into the baking dish until the mixture comes halfway up the sides of the potatoes. Sprinkle on the remaining Gruyère and parmesan cheese over the top and more fresh thyme if desired. (Alternatively, you can sprinkle with the remaining cheese later when you are removing the foil. See next step below.)
- 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, the potatoes are cooked through, tender and slightly crispy on top. Carefully remove from the oven and let rest for a few minutes. Serve and enjoy!
Notes
Recipe from Serious Eats. I added the sweet potatoes and a few other ingredients for flavor. Wishing everyone a very happy Thanksgiving Day holiday!
