Best 2 Cheesy Hasselback Potato Gratin Recipes

Indulge in a culinary masterpiece that combines the comforting flavors of potatoes, cheese, and cream – the Cheesy Hasselback Potato Gratin. This delectable dish features thinly sliced potatoes arranged in a fan-like pattern, baked to perfection, and smothered in a creamy cheese sauce. The result is a visually stunning and immensely satisfying dish that will tantalize your taste buds.

Accompanying this main recipe are three additional variations that cater to diverse preferences. For those seeking a vegetarian delight, the Roasted Vegetable Hasselback Potato Gratin incorporates a medley of colorful vegetables, adding a vibrant touch to the classic recipe. For cheese enthusiasts, the Four Cheese Hasselback Potato Gratin offers a symphony of flavors with a blend of four distinct cheeses. And for those who prefer a hint of smokiness, the Smoked Salmon Hasselback Potato Gratin introduces a unique twist with the addition of smoked salmon, creating a harmonious balance of flavors.

These recipes provide detailed instructions, ingredient lists, and helpful tips to guide you through the preparation process, ensuring success in your culinary endeavor. Get ready to embark on a delightful journey with the Cheesy Hasselback Potato Gratin and its alluring variations, leaving your taste buds craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY HASSELBACK POTATOES

Cheesy Hasselback Potatoes image

Provided by Trisha Yearwood

Categories side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

4 tablespoons unsalted butter
1/4 cup olive oil
6 cloves garlic, minced or finely diced
6 medium Yukon potatoes, scrubbed and dried
Kosher salt and ground black pepper
1/2 cup shredded Parmesan

Steps:

Preheat the oven to 450 degrees F and line a baking sheet with foil.
In a small saucepot, bring the butter, oil and garlic to a boil over high heat; remove from the heat.
Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). Repeat with the remaining potatoes. Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper.
Bake for 30 minutes, then remove the potatoes from the oven. The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes.
Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices. Return to the oven to melt and brown the cheese, an additional 5 minutes. Serve the potatoes immediately.

CHEESY HASSELBACK POTATO GRATIN

Cheesy Hasselback Potato Gratin image

This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.

Provided by Emily Weinstein

Categories casseroles, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 ounces finely grated Gruyère or comté cheese
2 ounces finely grated Parmigiano-Reggiano
2 cups heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped
Kosher salt and black pepper
4 to 4 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note)
2 tablespoons unsalted butter

Steps:

Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

For the best results, use a mandoline to thinly slice the potatoes. This will ensure that they cook evenly.
If you don't have a mandoline, you can use a sharp knife to slice the potatoes. Just be careful to slice them as thinly as possible.
Be sure to coat the potatoes in butter before baking. This will help them to brown and crisp up.
If you want a cheesy crust, sprinkle the top of the potatoes with Parmesan cheese before baking.
Bake the potatoes until they are tender and browned. This will usually take about 45 minutes.
Let the potatoes cool slightly before serving. This will make them easier to handle.

Conclusion:

Cheesy Hasselback potato gratin is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its creamy cheese sauce, crispy potato slices, and flavorful herbs, this dish is sure to be a hit with everyone at your table.