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.


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!


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.


Made this to serve with an Easter ham, solid innovation on a classic, worth your time. It's a simple enough dish that I didn't measure ingredients and mostly just followed the technique. I used onion powder and nutmeg instead of thyme and garlic, and ended up basting the top with butter towards the end to get more golden crispiness instead of covering it with more cheese.

Jen D.

I made two batches for Easter, one using Idaho russets, and the other using Yukon gold. Both were successful, but I preferred the Yukon golds which had creamier texture and a little more flavor. Both batches were baked a good 30 minutes longer than suggested to make sure the potatoes were completely tender. It’s a keeper.


Had 11 people - used 5 potatoes and had leftovers.

Mike Bee

Made it a couple times. Time consuming but with the effort. It is showy and delicious.


Absolutely delicious! I don’t have many uses for my mandoline, but this is definitely now one of them.


This was good, and special feeling, but I did not think the flavor/texture/etc. was proportional to the amount of effort involved.

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.

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Cheesy Hasselback Potato Gratin Recipe (2024)


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 is the difference between scalloped potatoes and cheesy 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.

Does gratin always have cheese? ›

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.

Why do you soak potatoes in water before cooking? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Why did my potato gratin curdle? ›

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.

Does cream cheese thicken potatoes? ›

Will Cream Cheese Thicken Mashed Potatoes? Absolutely, but it's a delicious transformation! The magic happens when the cream cheese thickens the mixture, and then we use milk to achieve that perfect, creamy consistency.

How do you keep potatoes Fluffy? ›

The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes. Rinsing off starch means that there is less of it that can end up in the dish. When breaking down the potatoes, it's important to take care not to "overwork" them.

Which cheese is best for potatoes? ›

The combination makes sense—potatoes and cheese are natural partners—as does the origin. Potatoes grow well in mountainous regions, which happen to also be the source of so many great melting cheeses, from Gruyère to Emmental and Fontina.

Why are cheesy potatoes called funeral potatoes? ›

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).

What's the difference between gratin and au gratin? ›

Potatoes au gratin is a side dish made with thinly-sliced layers of cheesy potatoes. “Gratin” is the culinary technique of baking or broiling an ingredient topped with grated cheese and breadcrumbs to create a crispy crust.

What is a substitute for cream in gratin? ›

Fortunately, you can still make a delicious gratin dauphinoise without cream. Substitute fat-free or non-dairy milk, a small amount of light butter, and plenty of herbs and spices so you wind up with a tasty dish that you don't have to feel guilty about eating.

Which is better scalloped or au gratin potatoes? ›

Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!

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.

Is it better to boil potatoes before roasting? ›

In most potato recipes, I recommend starting potatoes in cold water and bringing them up to a boil. This helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through.

Why do you soak potatoes in cold water before roasting? ›

Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.

How long to boil potatoes before roasting Jamie Oliver? ›

Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy. 2. Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes.

What happens if you don't boil potatoes before roasting? ›

If the potatoes are raw, when you use a high temperature, the outside of the potatoes will burn before the inside cooks. That's why the parboiling is really important! Now these potatoes are my "basic" ones with my usual go-to seasoning.

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