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Hasselback Potato Gratin. Slices of Yukon gold potatoes and sweet potatoes, topped with a delicious and light cheesy cream sauce.
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Hasselback Potato Gratin

Prep Time35 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: American
Keyword: hasselback potato gratin, potato gratin, potatoes, thanksgiving side dish
Servings: 10
Author: Serious Eats (with additions and changes from me)

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

*"It's crucial that every single potato slice gets coated on all sides with the mixture. That means prying or sliding apart all the slices of potato that are stuck together and dipping them into the cream mixture." Do this step in batches to ensure every potato gets coated in the cream mixture. Don't copy what I did in my video :)  I was being lazy.