Cheesy Hasselback Potato Au Gratin.
When it comes to potato dishes, this Cheesy Hasselback Potato Au Gratin is everything.
If there’s one ingredient that’s universally loved, it’s got to be potatoes. You don’t often meet many people who dislike potatoes. In fact, I have a couple of potato recipes on HBH that are up there in the top ten most popular recipes (I’m talking about these potato stacks and these mashed potatoes).
I think it’s safe to say that in general, people love potatoes, my family and I included. With every holiday meal, potatoes are almost always a side dish, especially at Thanksgiving and Christmas. I know I’ve said this over and over now but, every Christmas Eve I always cook a roasted beef tenderloin for my family. This is something my parents have done since I can remember, so I’m just carrying on the tradition. Since the main course is always the same on Christmas Eve, I love to have fun with the sides and switch things up every year.
That said, potatoes, without a doubt, have got to be on the table or my brothers will lose it. This is where these cheesy hasselback potatoes come in.
You guys. I know I say this often, but Oh. My. Gosh.
These potatoes are legit the best thing ever. Crispy, creamy, soft, cheesy, and a little salty. Literally every bite is perfect.
Here’s the story.
I love a good potato au gratin, but for whatever reason every single time I try to make them at home the potatoes just never get soft and I have to keep adding cream to the dish to keep them from drying out. In the end, I end up with way too rich of a potato casserole, and yes, the potatoes are still somewhat hard. I honestly do not know what the deal is. Clearly it’s a recipe I need to do some problem solving with, but since I didn’t feel like problem solving I tried my hand at baby hasselback potatoes, and you know what? I’m not really sure I ever need to go back to making potatoes any other way, because like I said, these are everything.
Best part? They are SO freaking easy to make. So easy.
I know that slicing the baby potatoes might seem like a tedious task, but to my surprise it really takes no time at all, and I actually found it kind of relaxing slicing the little potatoes one by one. Is that weird?
Yeah, that’s weird, but whatever.
Anyway, once the potatoes are sliced, it’s really just a matter of roasting them, mixing up some cream, herbs, and cheese, adding the cream mix to the potatoes, baking some more, and then eating. There’s no stove-top involvement and everything is done in one baking dish, even the mixing.
You see? Easy.
I’ve now made these a few times in the last week and I swear I love them more each time. I like to add a little blue cheese to the cream mixture for extra flavor…it’s delicious.
Also, you can prepare this dish in advance through step two. Once the potatoes are roasted, add the cream, let the dish cool, then place in the fridge until ready to finish cooking. When ready to cook, I’d tack on an extra five to ten minutes of cooking time since the potatoes will be cold.
Trust me, these will be the star of your holiday dinner. Everyone loves a cheesy potato.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cheesy Hasselback Potato Au Gratin
Course: Side Dish
Keyword: Hasselback Potato, potato gratin, potato side dish
Easy to prepare in advance and made all in one dish. Simply roast the potatoes, add the cream, let the dish cool, then place in the fridge until ready to finish cooking. Easy and delicious!
- 3 pounds baby potatoes, I like using a medium size
- 2 tablespoons extra virgin olive oil
- 2 cups heavy cream or whole milk
- 2 cloves garlic, minced or grated
- 1/2 cup grated manchego cheese
- 1/2 cup grated gruyere cheese
- 1 tablespoon chopped fresh thyme
- 2 tablespoons butter, thinly sliced
- kosher salt and pepper
1. Preheat the oven to 425 degrees F.
2. Carefully slice the potatoes into thin slices, leaving a 1/8 inch at the bottom, be careful not to slice all the way through the potato. Place In a 9x13 inch baking dish and gently toss with olive oil, salt, and pepper. Transfer to the oven and roast for 20-25 minutes.
3. Meanwhile, in a medium bowl, combine the cream, garlic, cheese, thyme, and a pinch each of salt and pepper.
3. Remove the potatoes from the oven and pour the cream over them, arrange the potatoes in a mostly even layer. Place the slices of butter around the potatoes. Return to the oven and roast for another 20-25 minutes, until the sauce thickens and the potatoes are tender. Season with flaky salt just before serving. Enjoy!
PS. Baby hasselback potatoes are the cutest.
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