Cheesy Hasselback Potato Gratin Recipe (2024)



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A couple of things...
1. Since Hasselback is called out here, acknowledgement to our friends in Sweden @ the Hasselback Hotel are in order. Legend has it this dish was invented there.
2. A lot of time can be saved arranging potatoes on their ends by taking a nice Yukon Gold, placing it in a wooden spoon (the spoony-end) and slicing till your knife hits the spoon. The tater stays together nicely at the bottom and it's very easy to handle. You can google this.


It’s fine you don’t like this kind of recipe but it’s not necessary to tell us what you made instead. These notes are to help people with the recipe. We don’t need to know about you. Go ahead and have a peanut butter sandwich. Or a slice of pizza. Just don’t write us notes about it please.

Kate C

Excellent! Added a grated onion to the liquid/cheese mix for flavor. Made it through first 2 thirty minute bakings in advance. Then covered and chilled. Brought to the dinner, sprinkled cheese on top and did final baking of about 40 minutes at the meal (removed foil half way through.) Texture was great! I was worried because initially liquid barely covered bottom of pan, but juices came out with baking and it was perfect! Good crusty bits on bottom too. A real keeper of a recipe.

John A.

I've read reference here to soaking the potatoes in water before making the dish- as a shortcut or "timesaver" I suppose- even from a food editor at the Times. Big mistake. Any of these gratin Dauphinois kind of potato dishes (sliced potatoes baked in cream) need the natural starch of the potato mixed with the cream to thicken it, not to mention the flavor of the potato. Soaking the sliced potatoes washes starch & flavor away and reduces the quality of the finished dish.

J Hoppe

I made this dish for Thanksgiving with sweet potatoes (not yams) to wild success. My family practically hoisted me upon their shoulders. When I called my mother a week later, she answered the phone without a hello: "Those sweet potatoes were the best thing I've ever eaten."I said, "Hi, Mom. How's everything?"She said, "God, those sweet potatoes were good."I give my full throated endorsem*nt for this recipe. It can make you feel like a conquering hero.


We made this with sweet potatoes instead of russets, and it was absolutely amazing. Very delicious (both savory and sweet), and exactly as you promised: creamy potato and crusty cheesy edge in every bite. It was transcendent.


I would say it serves 6, but it depends on what else you are serving. I made a double batch in an 11x13 pan and it was about 12 one-cup servings. My guests fell on it like starving wolves and ate every scrap, so you should probably err on the side of too much rather than too little. It is THAT delicious.

Since my dish was rectangular I put the slices in rows. There was a gap along the edge of the pan, so I pushed the rows together more tightly to make room for another full row.


OK. Russets? Really? The best potato for a recipe like this is an Eastern white like Long Island White or Maine Katahdin. Sorry. A potato snob since we grow them and are knowledgeable about the characteristics of the MANY different varieties.

christine Andrews

I made these in cupcake tins. Extra crispy and a nice serving size.


Great recipe! I've made it twice with great success. I used somewhat more cheese than called for because I like rich, creamy dishes. I didn't peel the potatoes on the second try because my daughter insisted that the peel has all the nutrients. It was just as good. It's helpful to choose potatoes of equal size.


I agree. No Russets but Yukon Gold Potatoes are the Best for this


I made this for Christmas, and it was amazing! Came out looking just like the photo. Potatoes were cheesy and soft on the bottom and crusty brown on top. I used 6 ounces of Gruyere cheese, and half and half instead of the heavy cream. It was so good, and got such rave reviews, that it will be a permanent part of our holiday fare from now on, and I'll definitely make it for guests throughout the year too!


Oops. Did not read I see there are three 30 minute segments. I did have to give it 'extra' time to brown it but the potatoes were still a bit too firm. Great flavor and I will make it correctly next time. I was glad to have help in the kitchen-it's a lot of prep work and the cream was flying when I was placing the creamy potato stacks in the dish. Also, recommend placing the casserole on a baking sheet in the oven.


Delicious - and very very rich. I made a half recipe in an 8x8 Pyrex baking dish; I had very little excess liquid, but the dish is still moist. Pay attention to the note to season generously - I used maybe a teaspoon of salt, and it's definitely not enough.


Soaked cut potatoes for 1 hour in cold water. Doubled cheese (which I grated fresh), Added 1t dried mustard, 1/2 cup diced onions sautéed brown in butter, 1T black pepper and 1T salt to mix before tossing potatoes and putting in dish. Baking takes 50 minutes (done at 400 covered/420 uncovered). Excellent!

Mike L

Came out great. Was a huge hit. Added some thinly sliced leeks beteween some of the potatoes for a little extra flavor.

cooked potatoes

I have a similar gratin recipe, no cheese with horseradish cream and it called for parboiling the potatoes(1/4 sliced turnip) in the cream. I’m going for a mixture of Yukon, sweet and turnip. Par cook in cream. And cheese and pour over the potatoes Haselbeck style. The beauty is the potatoes are almost completed cooked.


So good. Everyone at dinner loved it and returned for seconds. Would definitely serve it again. Enjoyed the creaminess of the dish.

Karen Silvermann

The only flourish I add to this deliciously naughty dish, is a light sprinkle of fresh lemon thyme.


Very good, but a lot of slow labor in addition to the long cook time. The slicing takes practice. It's hard to get the melted butter to go between all those slices.


I tried to lighten this dish using whole milk and 1/2 and 1/2. Don't do it! It simply did not cook properly, did not crisp up as nicely, and definitely did not turn out creamy and good. I made it a second time with all the heavy cream, and it was fantastic. YMMV, but do the cream on this one! :)


I made these for my family and got rave reviews, just terrific.

Steve H.

I made it for Thanksgiving and wished I would have just made mashed potatoes. I believe that I followed the recipe closely, but somehow it just didn't come together. Too watery and too garlicky.


Horrible recipe. Tried it twice as directed, watery soup each time. Potato leek gratin is a much better recipe.


The photo looks nothing like the finished product. Use an immersion blender & maybe you’d get a passable soup. You’d need to add a lot of flavor.


I’ve read the reviews…all the additional directions for additions don’t work. Ascorbic acid? I’d rather mash the potatoes than risk another failed attempt at this truly sad recipe.


I’ve made this recipe twice, in my opinion it’s overrated. I would say the texture doesn't come out creamy or gooey enough on the inside. I tried adding more cheese the second time but both cheeses are pretty sharp so it was a bit overpowering. I love a sharp cheese but this recipe would be way better with a mild cheese in the mix, more cheese overall, and Yukon gold rather than russet.


This was the star of our Christmas Dinner this year! I had a large crowd coming so I doubled the recipe. I used a large, rectangular casserole dish and lined the potatoes in rows. Don't skimp on the thyme. After the first hour the slices were still not cooked through and I got a bit worried, but I trusted the recipe. Sprinkling on the extra cheese turned the top into a glorious, light brown crust and the dish was cooked to perfection! The crowd devoured this! A true keeper of a recipe!


Following another note, I made this the day before, up to the last bake (with cheese), then took out of the fridge to come to room temp and baked for 45 minutes. I wish I had baked a bit longer as the potatoes still needed it (15 minutes?), but overall a delicious and very well-received side for lamb on Christmas Eve!


Don’t underestimate the cooking time. They are beautiful potatoes but if you don’t cook long enough can be a bit raw in the center.

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Cheesy Hasselback Potato Gratin Recipe (2024)


What is the difference between scalloped and gratin potatoes? ›

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

Why are they called Hasselback potatoes? ›

The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe for Hasselback potatoes was first introduced in the 1940s. This technique looks impressive, but is surprisingly easy to do; it's a great way to add a little extra flair to your favorite veggies and meats.

What is the Hasselback technique? ›

Prepping potatoes Hasselback-style—i.e. making a series of evenly spaced, thin slices that go across but not all the way through—is an easy way to elevate ordinary roasted spuds.

Why are my cheesy potatoes watery? ›

If your potatoes have turned watery, it's likely due to excess moisture, overcooking, or not draining them properly.

What pan is best for au gratin potatoes? ›

I love cooking these potatoes in a cast-iron skillet because it gives the potatoes a nice crispy edge and it makes the perfect amount of potatoes.

What makes a gratin a gratin? ›

What Does “Au Gratin” Mean? A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.

What do British call baked potatoes? ›

A baked potato is sometimes called a jacket potato in the United Kingdom. The baked potato has been popular in the UK for many years. In the mid-19th century, jacket potatoes were sold on the streets by hawkers during the autumn and winter months.

What is the famous outlaw potato? ›

Famous Outlaw Potato. Each potato is over 1 lb. before toppings! Butter, cheese, sour cream, bacon, chives and a heaping pile of meat on top.

Are potatoes healthier than rice? ›

Of rice, pasta, potatoes, and bread, potatoes are the healthiest of these starchy and complex carbohydrate foods. This is because potatoes are dense in nutrients, containing essential minerals, vitamins, and other micronutrients. Potatoes are also high in fiber, helping to satiate hunger and regulate blood sugar.

Why did my potato gratin curdle? ›

But it can be frustrating when the creamy sauce and cheese separate or look curdled. The good news is that the dish tastes just fine, even when it looks a little strange. The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven.

Does soaking potatoes in water make them soggy? ›

The Correct Soaking Time Depends On The Size Of The Fry

When making thicker-cut fries, the potatoes shouldn't soak for more than 24 hours — or 12 if you're prepping super-thin shoestring fries. After too long, the potatoes may start to absorb water, which could result in mushy fries.

Can I slice potatoes for scalloped potatoes the day before? ›

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

Which is cheesier scalloped or au gratin? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Why do they call them scalloped potatoes? ›

While the precise origin is unknown, the name for scalloped potatoes is said to derive from an English word, collop, which means to slice thinly. On the other hand, historians have said the name comes from the type of dish it is served in such as the original, oysters with breadcrumbs.

What is the real name for scalloped potatoes? ›

Potatoes gratiné

In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes.

What does gratin literally mean? ›

The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate." Definitions of au gratin. adjective. cooked while covered with browned breadcrumbs (and sometimes cheese)

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