Cheesy Hasselback Potato Gratin: A Creamy Comfort Dish

Indulge in this Cheesy Hasselback Potato Gratin, a creamy comfort dish perfect for holiday gatherings.

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Prep Time 20

Cook Time 1 40

Resting Time 30

Total Time 2 30

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Gratin

4 tablespoons Salted Butter Substitute with olive oil for a dairy-free option.
2 cups Heavy Cream Use half-and-half for a lighter version, but avoid non-dairy substitutes as they might curdle.
3 cloves Garlic Substitute with garlic powder if fresh is not available.
2 tablespoons Fresh Rosemary Use dried herbs if fresh is unavailable but reduce the amount to 1/3.
2 tablespoons Fresh Sage Use dried herbs if fresh is unavailable but reduce the amount to 1/3.
2 tablespoons Fresh Thyme Use dried herbs if fresh is unavailable but reduce the amount to 1/3.
1 tablespoon Dijon Mustard Can be omitted for a milder taste.
1/4 teaspoon Nutmeg Omit if not available.
1 teaspoon Kosher Salt Use other salts if preferred, adjusting the quantity to taste.
1/2 teaspoon Black Pepper Use other salts if preferred, adjusting the quantity to taste.
1 cup Gruyere Cheese Replace with similar melting cheeses like mozzarella or cheddar if necessary.
1 cup Fontina Cheese Replace with similar melting cheeses like mozzarella or cheddar if necessary.
1 cup Parmesan Cheese Replace with similar melting cheeses like mozzarella or cheddar if necessary.
4 large Russet Potatoes Yukon Gold can be a good substitute.

Equipment

Oven
2-quart ceramic baking dish
Mandoline slicer
large mixing bowl

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C). Grease a 2-quart ceramic baking dish with softened salted butter.
Finely shred Gruyere, Fontina, and Parmesan cheeses. Set aside 1 cup of the shredded blend for the final layer.
In a large mixing bowl, whisk together heavy cream, minced garlic, chopped fresh herbs, Dijon mustard, nutmeg, kosher salt, and black pepper. Fold in 5 cups of shredded cheese to create a rich, creamy sauce.
Peel and thinly slice russet potatoes to about 1/8 inch thick. Toss the potato slices in the creamy mixture.
Arrange the coated potato slices in the greased baking dish, overlapping slightly. Pour any remaining cream sauce over the top.
Cover tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 30 minutes until the potatoes are tender and the edges are crispy.
Sprinkle the reserved cup of cheese over the top and bake for another 30 minutes, allowing the cheese to melt and form a bubbly, golden crust.
Let the gratin rest for 20-30 minutes before serving to allow the layers to set.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 10gFat: 30gSaturated Fat: 18gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg

Notes

For best results, use freshly grated cheese and allow the dish to rest after baking for optimal flavor and texture.

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