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When it comes to potato dishes, this Cheesy Hasselback Potato Au Gratin is everything.

Cheesy Hasselback Potato Au Gratin | @hbharvest

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.

Cheesy Hasselback Potato Au Gratin | @hbharvest

Cheesy Hasselback Potato Au Gratin | @hbharvest

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.

Cheesy Hasselback Potato Au Gratin | @hbharvest

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.

Cheesy Hasselback Potato Au Gratin | @hbharvest

Cheesy Hasselback Potato Au Gratin | @hbharvest

Cheesy Hasselback Potato Au Gratin

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories Per Serving: 646 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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!
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Cheesy Hasselback Potato Au Gratin | @hbharvest

PS. Baby hasselback potatoes are the cutest.

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  1. Hello! I’m getting ready to make these for thanksgiving, and I’m confused by the prep ahead note. If I work to the end of step two, let cool, then refrigerate – do I add the cream or not? Thanks!

    1. Hi Ellie,
      You will wait to add the cream:) Please let me know if you have any other questions, I hope this recipe is delish! xx

    1. Hey Shelly,
      Sure, that would be okay for you to do. Let me know if you give the recipe a try, I hope you love it! xTieghan

  2. Do you think I could sub coconut milk for whole milk and do all sheep cheese for a dairy free option? Be honest – or will that be a flop.

    1. Hey Andrea,
      I have not tried this, but I think it could work well! I hope you love the recipe, please let me know how it turns out! xTieghan

  3. Hi! Can you take those ingredients (cheese, etc) and top the Hasselback potatoes with a homemade bechemel sauce?

  4. 5 stars
    YOU GUYS. If you are debating whether you should make this or not – debate no longer and DO IT because this recipe is insane. I rarely cook really rich recipes but this was a Christmas treat and it was insane. I also added bacon because f*ck it, it’s the holidays right?

  5. 5 stars
    Really wonderful dish! Made this as a side dish for Christmas dinner and was a huge hit! Followed the recipe and it was absolutely fantastic. Broiled the potatoes for 2 minutes to get the tops crispy at the end and was absolutely perfect.

  6. Hi Tieghan! I made this recipe last night for a group of friends and the sauce never thickened. It became watery and separated, do you have any recommendations for how to fix this?

    Aside from the sauce, the potatoes were cooked perfectly 🙂 Thanks!!

    1. Hey Kendall! Did you use heavy cream or whole milk? If you used all whole milk I would try using all heavy cream or half cream and half milk. Please let me know if you have any other questions. Glad you loved this recipe! Thank you! xTieghan

  7. 2 stars
    I’m not sure what went wrong with this dish, but after an hour of cooking the potatoes were still raw. I followed the recipe and refrigerated them after the first 30 minutes of cooking, so maybe that was part of it? There really wasn’t much creamy sauce either, potentially because I kept trying to cook the potatoes but the sauce cooked away. I probably won’t be making these again (they were a proper embarrassment at the table) but if I did I probably wouldn’t refrigerate them in between, and I would cook them for longer, add more cream, and cover them with foil.

    1. Hi there! I think it was the refrigeration step, is there a reason you did that? My guess is that the potatoes soaked up the cream in the fridge. I recommend cooking all the way through as directed. Hope this helps! sorry for any trouble!