Combining the creamy richness of a classic gratin with the crisp, lacy edges of a hasselback creates a show-stopping hybrid: the hasselback gratin.
Imagine all the cheesy, garlicky decadence of a traditional gratin but with far more crunchy surface area and texture.
The clever twist popularized by food writer J. Kenji López-Alt is to stand the potato slices upright. Instead of layering slices flat, the potatoes are arranged vertically on their edges, which exposes more surface to the oven and yields extra-crispy edges while the interior stays tender and silky.
This casserole is garlicky, cheesy, crispy on top and creamy in the middle. It also adapts beautifully to other root vegetables—beets, parsnips, radishes, carrots, and sweet potatoes all work well—so you can make colorful variations depending on what you have on hand.
Why this Recipe Works
- Best of both worlds. You get the lush cream and cheese of a gratin with the extra-crisp edges that make hasselback potatoes so irresistible.
- Tossing the slices in the cream-cheese mixture first. Coating the slices ensures even flavor distribution and helps the potatoes reach the perfect balance of tender interior and crisp exterior.
- Vertical arrangement. Standing the slices on their edges maximizes exposed surface area so more pieces brown and crisp in the oven.
- Two-stage roasting: covered then uncovered. Covering the dish first traps steam to soften the potatoes, then removing the cover finishes the gratin with a golden, crunchy top.
This is luxuriously comforting food: cheese, cream, potatoes, garlic and shallots—what’s not to love?
What is a Hasselback Potato?
A hasselback potato is sliced thinly across its width nearly to the bottom so the potato stays intact but fans open while roasting, creating delicate, crisp edges and a tender interior.
What is a Potato Gratin?
A potato gratin is a baked casserole of thinly sliced potatoes layered and covered with cream and cheese, then roasted until the top is golden and bubbling.
Root Veggie Hasselback Gratin
How to Make this Hasselback Potato Gratin
Thinly slice potatoes or root vegetables—using a mandolin speeds this up, but a sharp knife will do. Whisk together the cream, cheeses, garlic, shallot and herbs to make a rich sauce. Toss the slices in the cream mixture so every piece is well coated, then stand them vertically in a buttered, ovenproof dish with the edges tightly packed.
Bake covered first to steam the vegetables and make them tender, then bake uncovered to brown and crisp the tops and edges. Baste occasionally with any reserved cream mixture for extra richness and browning.
Ingredients
Potatoes: Russets or other high-starch potatoes work best for a creamy interior and crisp exterior.
Root Veggies: Beets, radishes, carrots, parsnips and sweet potatoes are good options. If mixing vegetables, try to choose slices with similar thickness and cooking times.
Cheese: A mix of Gruyère or Comté and Parmigiano-Reggiano gives great flavor; leftover cheeses can be added too.
Cream and Butter: Heavy cream and butter create richness; swap for non-dairy alternatives for a vegan version.
Garlic and Shallots: These aromatics add depth; you can vary or omit them, but they strongly enhance the dish.
Fresh Thyme: Use fresh or dried thyme; rosemary or oregano can be used as alternatives.
Cooks Tips
- Use a mandolin if you have one. It produces even, very thin slices quickly.
- Coat every slice well. Make sure each slice is thoroughly tossed in the cream and cheese mixture before arranging them vertically.
- Buy extra potatoes. Sizes vary and you may need more to pack the dish tightly.
- Protect your oven. Place the casserole on a baking sheet to catch any drips and make cleanup easier.
- Storage: Leftovers keep in the refrigerator up to three days.
Hasselback Potato Gratin
Ingredients
- 5 ounces finely grated Gruyère or Comté cheese
- 3 ounces finely grated Parmigiano-Reggiano
- 3 cups heavy cream
- 4 medium garlic cloves minced
- 1 shallot minced
- 1 tablespoon fresh thyme leaves roughly chopped
- Kosher salt and freshly ground black pepper
- 3 1/2 – 4 pounds russet potatoes peeled and very thinly sliced on a mandolin
- 2 tablespoons unsalted butter
Instructions
-
Preheat the oven to 400°F.
-
Combine the grated cheeses in a large bowl. Reserve about one-third of the mixture in a separate bowl. To the remaining cheese, add the heavy cream, minced garlic, minced shallot and thyme. Season generously with salt and pepper. Add the potato slices and toss with your hands so every slice is well coated with the creamy cheese mixture.
-
Grease a 2-quart casserole with butter. Gather a small stack of coated potatoes, stand them on edge, and arrange them tightly in the dish, working from the perimeter to the center until the dish is full. Pack slices snugly—you can tuck extra slices into gaps. Pour enough of the reserved cream-cheese mixture so it comes about halfway up the sides of the slices, reserving some liquid for basting.
-
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, pour any remaining cream mixture over the potatoes, and bake uncovered until the top is a pale golden, about 30 minutes more. Sprinkle with the reserved cheese, then bake again until the top is deeply golden and the edges crisp, about another 30 minutes. Let rest a few minutes before serving.
Notes
- Mandolin tip: For uniform, very thin slices, use a mandolin; otherwise slice carefully with a sharp knife.
- Coat every slice: Ensure each slice is fully coated in the cream-cheese mixture before standing them vertically.
- Extra potatoes: Sizes vary; buying extra helps you pack the dish tightly.
- Oven protection: Set the casserole on a baking sheet to catch drips and simplify cleanup.
- Storage: Leftovers keep in the fridge for up to 3 days.
If you try this recipe, share your results and tag @danielagerson to show off your colorful kitchen creations.
More Potato Recipes?
Craving more potato ideas? There are plenty of options—from purple potatoes to sweet potatoes and many colorful, seasonal recipes to explore.
- No-Mayo Potato Salad — a bright, herb-forward salad with smoky paprika vinaigrette.
- Smashed Potatoes — boiled, flattened and roasted until ultra-crispy.
- Greek Potatoes — braised in a lemony, garlicky broth then roasted until golden.
- Giant Potato Latke — baked until golden and crisp with a tender center.
- Red, White and Blue Potato Salad — a festive, mayo-free salad with a goat cheese vinaigrette.
- Potato Soup — creamy, comforting and visually striking.
- Oven-Baked Sweet Potato Fries — extra crispy sweet potato fries served with spicy aioli.
- Purple Sweet Potato Pie — a vivid twist on classic sweet potato pie.
- Sweet Potato Salad — colorful salad with feta and a bright maple-lime vinaigrette.
- Purple Sweet Potato Cheesecake — a dramatic purple cheesecake with pecan-graham crust.
If you make this gratin, leave a comment and tag @danielagerson on Instagram—it’s always a joy to see how others put their spin on the recipe.
There are many more seasonal recipes and produce guides waiting to inspire your next meal.
Let’s make waves in the kitchen.