Hasselback Potatoes Au Gratin

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If there’s one food everyone in my family enjoys, it’s potatoes. They can be in the form of french fries, mashed potatoes, smashed potatoes, tater tots, or roasted. It really doesn’t matter, we all love potatoes. Who doesn’t, right?

At their simplest, Hasselback Potatoes Au Gratin is made by slicing potatoes at regular intervals almost all the way through, then separating the ridges, adding cream, butter, and cheese between the ridges, and baking them until they’re crisp and creamy. They come out of the oven crispy, cheesy, and full of flavor. This recipe is a must-try for any holiday table.

INGREDIENTS

• Butter
• Onion
• Heavy Cream
• Thyme
• Salt
• Black Pepper
• Gruyere Cheese
• Cheddar Cheese
• Parmesan Cheese
• Yukon Gold Potatoes

WHAT IS A HASSELBACK POTATO?

Swedish in origin, Hasselback potatoes, are a beloved potato side dish, where the potatoes have been sliced, by making parallel incisions, almost all the way through many times, across the length of each potato, creating an accordion-like aesthetic, with many thin slices being made on every potato in the batch.

This Swedish side dish gets its name from Hasselbacken, the Stockholm restaurant where it was first served. They’ve become increasingly popular in recent years, their resurgence largely credited to their addictively crispy outsides and gloriously tender, well-seasoned insides.

HOW DO YOU PREPARE HASSELBACK POTATOES AU GRATIN?

Preheat oven to 400 Degrees F. Grease a shallow 2 qt oval or rectangular baking dish. In a small saucepan melt butter and add the onions and garlic. Cook and stir until tender about 4-5 minutes.

Remove from heat and add heavy cream, thyme, salt, and pepper. Add 3/4 cup gruyere, 3/4 cup cheddar, and 1/4 cup parmesan. Taste the sauce and check for saltiness. This would be the time to add more salt if needed.

Place the potato stacks on its side in the baking dish. Repeat with the remaining potato slices, working your way around the dish until it’s tightly packed.

Pour the cheese mixture over the potatoes.

Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more.

Top with remaining cheeses and bake for about 20 minutes more.

WHAT DO YOU SERVE WITH HASSELBACK POTATOES AU GRATIN?

Let’s talk about the main course!  Some of our favorite things to serve with Hasselback Potatoes Au Gratin include recipes for Wine Braised Mustard Chicken, French Onion Salisbury Steak, or Tender Bacon Wrapped Beef Tenderloin If you want to get in veggies, then this is great with a green side salad, fill it with your favorite chopped-up vegetables and dressing. 

HOW TO STORE, REHEAT, AND FREEZE LEFTOVERS?

To store: Simply store these au gratin potatoes in the refrigerator in individual, airtight containers or cover the entire pan and place it in the refrigerator. They’ll stay good for up to 5 days.

To reheat: Reheat individual portions in the microwave or place them in the oven. Bring potatoes to room temperature. – Preheat oven to 375°F for 20-25 minutes or until hot.

To Freeze: Yes, you can freeze leftovers. Transfer it to a freezer-safe container and freeze them for up to three months. Thaw in the refrigerator overnight.