Hasselback Potato Gratin
Hasselback Potato Gratin
Ingredients
For the Potatoes
- 2 1/2 pounds yellow-fleshed potatoes, small, such as Yukon Gold
- 1 tablespoon salt, for par-boiling water
- cold water, as needed, for rinsing
For the Cream Mixture
- 1 3/4 cups heavy cream
- 2 eggs, large
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, grated
For Assembly and Garnish
- 2 tablespoons butter, softened, for greasing
- 4 fresh thyme sprigs
- 1/2 cup Parmesan cheese, grated, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 425°F (220°C). Lightly grease a 9x13 inch baking dish with 2 tablespoons of softened butter.
⏱️ 5 min•🌡️ 425
- 2
Prepare the potatoes: Using a mandoline or a very sharp knife, thinly slice the potatoes crosswise, making sure not to cut all the way through the bottom. The slices should remain connected at the base, creating a Hasselback effect. Place the sliced potatoes in a large bowl, cover with cold water, and let sit for 10 minutes to remove excess starch. Drain the water.
⏱️ 15 min
- 3
Transfer the drained potatoes to a large pot and cover with fresh cold water. Add 1 tablespoon of salt. Bring to a boil over medium-high heat and par-boil for 8-10 minutes, or until the potatoes are slightly tender but still firm. Immediately drain the potatoes and transfer them to a bowl of ice-cold water to stop the cooking process and further rinse off starch. Drain thoroughly and pat dry.
⏱️ 15 min
- 4
While the potatoes cool, prepare the cream mixture: In a medium bowl or large measuring cup, whisk together the heavy cream, eggs, garlic powder, 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 cup of grated Parmesan cheese until well combined.
⏱️ 5 min
- 5
Arrange the par-boiled potatoes vertically in tight rows within the prepared baking dish, creating a beautiful layered effect. Tuck fresh thyme sprigs in between some of the potato layers.
⏱️ 5 min
- 6
Pour the prepared cream and cheese mixture evenly over the potatoes, ensuring it seeps down between the slices. Sprinkle the remaining 1/2 cup of grated Parmesan cheese generously over the top.
⏱️ 2 min
- 7
Bake for 45-50 minutes, or until the potatoes are tender, and the top is golden brown and bubbly. If the top browns too quickly, you can loosely cover it with aluminum foil.
⏱️ 50 min•🌡️ 425
- 8
Remove the gratin from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Hasselback Potato Gratin
Ingredients
For the Potatoes
- 2 1/2 pounds yellow-fleshed potatoes, small, such as Yukon Gold
- 1 tablespoon salt, for par-boiling water
- cold water, as needed, for rinsing
For the Cream Mixture
- 1 3/4 cups heavy cream
- 2 eggs, large
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, grated
For Assembly and Garnish
- 2 tablespoons butter, softened, for greasing
- 4 fresh thyme sprigs
- 1/2 cup Parmesan cheese, grated, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 425°F (220°C). Lightly grease a 9x13 inch baking dish with 2 tablespoons of softened butter.
⏱️ 5 min•🌡️ 425 - 2
Prepare the potatoes: Using a mandoline or a very sharp knife, thinly slice the potatoes crosswise, making sure not to cut all the way through the bottom. The slices should remain connected at the base, creating a Hasselback effect. Place the sliced potatoes in a large bowl, cover with cold water, and let sit for 10 minutes to remove excess starch. Drain the water.
⏱️ 15 min - 3
Transfer the drained potatoes to a large pot and cover with fresh cold water. Add 1 tablespoon of salt. Bring to a boil over medium-high heat and par-boil for 8-10 minutes, or until the potatoes are slightly tender but still firm. Immediately drain the potatoes and transfer them to a bowl of ice-cold water to stop the cooking process and further rinse off starch. Drain thoroughly and pat dry.
⏱️ 15 min - 4
While the potatoes cool, prepare the cream mixture: In a medium bowl or large measuring cup, whisk together the heavy cream, eggs, garlic powder, 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 cup of grated Parmesan cheese until well combined.
⏱️ 5 min - 5
Arrange the par-boiled potatoes vertically in tight rows within the prepared baking dish, creating a beautiful layered effect. Tuck fresh thyme sprigs in between some of the potato layers.
⏱️ 5 min - 6
Pour the prepared cream and cheese mixture evenly over the potatoes, ensuring it seeps down between the slices. Sprinkle the remaining 1/2 cup of grated Parmesan cheese generously over the top.
⏱️ 2 min - 7
Bake for 45-50 minutes, or until the potatoes are tender, and the top is golden brown and bubbly. If the top browns too quickly, you can loosely cover it with aluminum foil.
⏱️ 50 min•🌡️ 425 - 8
Remove the gratin from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min