Hasselback Potatoes Au Gratin

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.

Prep Time40

Cook Time1 20

Total Time2

Course: Side Dish

Cuisine: American

Keyword: Best Christmas Potato Recipes, Cheesy Scalloped Potatoes, Creamy Potato Bake. Gourmet Potato Side Dish, Crispy Hasselback Potatoes, Easy Au Gratin Potatoes, Gruyere Scalloped Potatoes, Hasselback Potatoes Au Gratin, Holiday side dish recipes, Yukon Gold Potato Recipes

Servings: people

Calories: 529kcal

Author: George - U Keep Cooking

Equipment

Large Baking Dish

Ingredients

8 Yukon Gold potatoes (peeled and sliced thin)
3 tablespoons butter
1 onion (Minced)
3 Cloves Garlic (Minced)
1 teaspoon Dried Thyme
2 cups Heavy Cream
¼ teaspoon Black Pepper
1 cup Gruyere Cheese (shredded)
1 cup Cheddar Cheese (shredded)
½ cup Parmesan Cheese (shredded)

Instructions

Prep the Oven and Pan: Preheat your oven to 400°F. Lightly grease a shallow 9x13-inch casserole dish with butter or non-stick spray.
Sauté the Aromatics: In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Add the minced onion and cook until softened (about 3–4 minutes). Stir in the minced garlic and dried thyme, cooking for just one more minute until it smells amazing.
Make the Cream Base: Pour the 2 cups of heavy cream and black pepper into the saucepan. Bring the mixture to a very gentle simmer—don't let it boil over! Once simmering, remove the pan from the heat.
The Cheese Sauce: Stir in half of the Gruyere, Cheddar, and Parmesan cheeses into the warm cream. Whisk until the cheese is melted and the sauce is smooth.
Toss the Potatoes: Place your thinly sliced potatoes into a very large mixing bowl. Pour that warm, velvety cheese sauce over the potatoes and toss them gently with your hands or a large spoon until every single slice is fully coated.
Assemble the Hasselback Rows: Grab a stack of the coated potato slices and arrange them in the casserole dish. Stand them up on their edges (rather than laying them flat) to create that classic "Hasselback" look. Continue until the dish is packed tight.
Final Sauce Pour, Cover, and Bake: If there is any leftover cheese sauce in the mixing bowl, pour it evenly over the top of the arranged potatoes. Cover the baking dish with aluminium foil and bake for 30 minutes.
Remove the Foil: Remove the foil and continue baking for another 30 minutes.
Top with Remaining Cheese: Sprinkle the remaining half of the three cheeses over the top. Bake for an additional 20 minutes. You’ll know it’s ready when the potatoes are fork-tender and the cheese on top is bubbly and golden-brown.
Rest: Let the dish sit for about 10 minutes before serving. This allows the sauce to thicken up so it clings to the potatoes perfectly.

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