Hasselback Potato Gratin is an easy dinner side dish. Cheesy soft potato dish, golden on top. By arranging thin potato slices like accordion, you will get a crispy top and a creamy center.
To make this Hasselback potato casserole, you will need potatoes, Parmesan, milk, butter, garlic powder, thyme. I think you will find all of these in your pantry and fridge. It is really simple, quick and delicious potato recipe!
This dish is perfect for everyday dinner or special occasion, such as Thanksgiving, Christmas or date night. You can serve it as main or side dish with poultry or meat.
I really love how this cheesy Hasselback potato gratin turned out! If you don’t have a lot of time for dinner preparation, but you are willing to make a beautiful and delicious dish, this recipe is a great choice!
How to make potato slices
To make the best of this easy potato dish, you will need to slice potatoes as thin as possible. The best option is to use Mandoline grater or slicer. It will help you to make consistently thin slices pretty quick.
But if you are an old-school like me, use a chopping board with a good sharp knife and take your time to slice potatoes.
You will also need to wash and peel potatoes before slicing.
Ingredients for Hasselback potato gratin
Potatoes. It is really good to have approximately one size potatoes for the cheesy casserole. Otherwise, if one potato is small and the other is big, you will have different slices that won’t look good in the baking dish. Maris Piper or King Edward potatoes will work well for this dish.
Parmesan. You can use a mix of cheeses or any other hard cheese of your choice. I prefer to grate the cheese myself, because there are many additions in the pack of pre-grated cheese that will lead to uneven texture.
Milk. I used full-fat milk. You can use cream instead of milk.
Spices. I used garlic powder and thyme. The addition of black pepper and salt is up to your taste. Freshly grated is always the best choice!
Butter is needed for greasing baking dishes, so that potatoes won’t stick.
How to make Hasselback potato casserole
First slice the potatoes, as I mentioned before.
Prepare a cheesy mix. Grate the cheese, add spices and milk. You can use cream instead of milk.
Prepare a baking dish, generously grease it with butter. This recipe makes 2 small baking dishes, but you can also use large one.
Put potato slices in the cheesy mixture, then layer them vertically in the dish, as seen in the picture. Tossing the potatoes in the mixture will ensure the even distribution of cheese and perfect texture of potatoes.
Spoon the leftover cheesy mixture on top of the potatoes.
Cover with foil and bake in the oven, preheated to 200 C/ 400 F, for 30 minutes.
Then bake additional 15 minutes until cooked through and crispy and golden on top.
Let it cool a little and serve Hasselback potato gratin in the baking dish!
What to serve with Hasselback potatoes:
- Roasted Chicken
- Red Wine Sauce Steak
- Apricot chicken
- Baked chicken breast
- Rosemary Chicken
- Baked trout
How to store Hasselback potatoes
You can store in the baking dish, covered in foil or wrap in the fridge. Let it cool completely before you put in the fridge. Reheat for about 15-20 minutes in the oven before serving. That is how you can prepare the dish ahead of dinner!
You can freeze it, covered up to 6 months. However, do you need to freeze the baking tray itself? Otherwise, the dish won’t look the same if you transfer it into another freezer-safe dish.
Why is it called Hasselback?
The name Hasselback comes from a “Hasselbacken” restaurant by chef Leif Elisson, which is situated in Stockholm, Sweden. The cutting technique and the easy Hasselback potato recipe was first introduced in the 1940s.
In the classic recipe the potato is cut half way through into the thin slices. It is baked in the oven, stuffed or served with different toppings.
On the other hand, “Gratin” means that potatoes have cheese and are cooked in cream or milk.
Other Potato dishes to enjoy:
- Boxty – Irish Potato Pancakes
- Cheesy Hashbrown Casserole
- Mashed Turnips and Potatoes
- Colcannon Recipe
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Hasselback Potato Gratin
- 2 small baking dishes or one large
- cheese grater
- spatula
- knife and chopping board or mandolin grater
- large bowl
- Oven
- foil
- 4 pounds potatoes washed and peeled
- 5 ounce Parmesan cheese
- 2 cups milk full-fat, or cream
- 1 tsp garlic powder
- 1 tbsp thyme dried
- 1 tbsp butter
- 1 tsp salt or more to taste
- 1 tsp black pepper or more to taste
- Preheat the oven to 400 F / 200 C.
- Grate the cheese in the large bowl.5 ounce Parmesan cheese
- Add garlic powder to the bowl.1 tsp garlic powder
- Add thyme.1 tbsp thyme
- Add or grind in salt.1 tsp salt
- Add or grind in pepper.1 tsp black pepper
- Mix cheese with spices.
- Add milk to the cheese and spice mix.2 cups milk
- Mix everything together to combine.
- Chop potatoes as thinly as possible.4 pounds potatoes
- Add potato slices to milk and cheese bowl.
- Grease baking dishes with butter.1 tbsp butter
- Pick a handful of potato slices and start organizing them into a neat stack in the casserole dish with their edges aligned vertically. Continue placing potatoes in the baking dish, working around the perimeter and into the center until very tightly packed. Do the same in the other baking dish.
- Add leftover milk and cheese liquid to the baking dishes.
- Cover baking dishes with foil and bake 30 minutes, then remove the foil and bake 15 minutes more until the top is golden brown.
This looks like a fantastic side for any meal! Love the beautiful photography!
My time favorite gratin and this version looks fantastic. Thanks for the recipe.
Incredible recipe! I appreciate all of the step by step photos – so helpful!
So easy and looks so impressive! I’ll definitely make these again for the holidays. Thank you for the great recipe!