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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.
Cheesy Hasselback Potato Au Gratin
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.
Ingredients
- 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
Instructions
- 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.
Please clarify.
In one section of the recipe, it says you can refrigerate after step #2 and then continue the process later. That would mean to refrigerate after roasting the potatoes.
In another section of the recipe, it says you can refrigerate after adding the cream and cheese mixture to the roasted potatoes.
Which one is correct?
HI! I like to refrigerate after adding the cream and cheese. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I’m trying to reply to Sarah’s Jan 4th comment, but it won’t let me.. so here goes.. haha
Sarah – thank you so much for your LPT! This was a life saver and made the potato slicing SO slick! I’m doing this from now on. Who knew there was another use for chopsticks? Awesome!!!
Becca
Fabulous recipe! Made this and it turned out wonderfully. Perfect comfort food!
Thank you Becca! I am so glad you loved this!
I made these and they are awesome! Way quicker than traditional au gratin and lots of crispy edges which are my favorite part. I had to make them because we finally ran out of baked cinnamon creme brulee french toast which we loved so much I made it twice with purchased brioche. This week Im going to try the homemade recipe for the brioche as my bf and I continue to eat our way through your recipes!! Im making the chocolate chip french toast muffins with coconut strusel next ? I love cooking but your blog has made me want to make everything. Thanks!!!
Thank you so much! I am really glad you enjoy the recipes on my blog and hope you continue to!
This looks delicious!
Life pro tip for Hassleback potatoes (especially of the baby potato variety)….put one square take out chopstick on either side of the potato, so that when you cut into them, there is a a stopping block to make sure your knife doesn’t go all the way through. I found it makes the chopping about three times quicker!
Ooo very nice tip!! Thank you Sarah!
I made these over the holidays. They are incredibly delicious!!! Loved ’em! Thank you!!!
So glad you enjoyed these! Thank you Ruthy!
These look so good, I am adding these potatoes to the Christmas dinner menu! I have tried several of your recipes and have not been disappointed yet!
Scalloped potatoes are a challenge but I have found that if you simmer the thin sliced potatoes in the heavy cream until almost tender, then layer them in casserole with the cheese and herbs and pour the cream overtop and bake they come out perfect!
I know you could work your magic on these to make them even better!
I am so happy you enjoy my recipes Carolyn!! Thank you so much!
Hey Tieghan,
I love these baby potatoes and agree that potatoes are the best! My mom already does au gratin potatoes for Christmas and they seem to be perfect every time. ? Haha I’ll have to ask her if she has a specific recipe, in the morning. But I also like these baby hassleback potatoes and think the little potatoes are great! Maybe this would be a good pre-Christmas side dish with coq au vin, or roasted veggies? 🙂
I hope you’re enjoying your time with your brothers and getting some rest!
I bet those are amazing Kristin! I am really glad you like these as well! Yes, it would totally make a great pre-Christmas side dish! Thank you and hope you have a great weekend!
Wow! This looks so delicious!
Thanks Kari!
YUM!!!!
Thank you Jessica!
Every time I’ve done au gratin potatoes I also boil the slices ahead of time, as Catherine said. One recipe I use has you boil the potatoes in the cream/wine mixture itself before baking. Definitely works like a charm!
Will be doing this one over the holidays, as we’re entertaining quite a bit. I like that I can do the potatoes ahead. Anything that saves me kitchen time during the event helps! And I think the stacks will be perfect for our small Christmas Eve dinner!
Yes completely agree! I hope you and your family loves this Christin!
This looks so perfect for a festive dinner, I love how the baby hasselback potatoes make this look so special and I bet that creamy sauce is out of this world good. I might need to add these to at least one of our holiday dinner menus!
Thank you Christine! I hope you love this!
While reading your today’s post, it occurred to me how nice it would be to have Au Gratin as main dish with some lattice aside…… Thank you very much !
Yes! I hope you love this, thank you!
this looks amazing! and so cheesy i would eat way too many of these
pps. yes baby potatoes are the cutest!! xx
Thank you!! So happy you like this recipe!
Tieghan your recipes are just great. I won’t wait till Christmas to try this one! After cooking for my family for more than 30 years I had run out of ideas and interest but since I discovered your blog, I enjoy cooking again. My family is delighted and wish to thank you. As to potatoes au gratin, my mother’s trick was to boil the potato slices a short time first and it’s worked every time for me. Happy holidays from Switzerland
Awh this is so sweet Catherine! I am so glad you enjoy cooking again with some of my recipes and I hope they all turn out amazing for you! Thank you & Happy Holidays!