Cheesy Hasselback Potato Gratin

Indulge in the irresistible Cheesy Hasselback Potato Gratin, a delightful dish that combines the creamy goodness of potatoes with the rich flavors of Comté or Gruyère cheese and Parmigiano-Reggiano. The result is a decadent and cheesy gratin that will elevate any meal, from weeknight dinners to special gatherings. This recipe offers flexibility in potato quantities, as the shape and size of potatoes may vary. By using a mandoline slicer to cut the potatoes into thin, even slices, and packing them tightly in a casserole dish, you’ll create a stunning presentation that is sure to impress.

SERVES 8 

INGREDIENTS:

• 3 ounces finely grated Comté or Gruyère 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 freshly ground black pepper
• 4 to 4½ pounds russet potatoes, peeled and sliced ⅛ inch thick on a mandoline slicer (7 to 8 medium, see the headnote)
• 2 tablespoons unsalted butter

INSTRUCTIONS:

1. Preheat the Oven and Prepare the Cheeses and Cream: Adjust the oven rack to the middle position and preheat the oven to 400°F (200°C).
2. In a large bowl, combine the finely grated Comté or Gruyère cheese and the finely grated Parmigiano-Reggiano. Set aside ⅓ of this cheese mixture in a separate bowl for later use.
3. To the remaining cheese mixture, add the heavy cream, minced garlic, and chopped thyme. Season the cream mixture generously with kosher salt and freshly ground black pepper, creating a flavorful base for the gratin.
4. Coat the Potato Slices with the Cream Mixture: Add the sliced potatoes to the cream mixture in the bowl, using your hands to ensure that every potato slice is coated with the creamy blend. Separate any slices that may be sticking together, allowing the cream mixture to get in between them evenly.
5. Grease the Casserole Dish and Layer the Potatoes: Grease a 2-quart casserole dish with the unsalted butter, ensuring the bottom and sides are well coated.
6. Pick up a handful of potato slices and arrange them in a neat vertical stack in the casserole dish, with their edges aligned vertically. Continue placing the coated potato slices in the dish, working from the perimeter towards the center, until all the potatoes have been added. The potatoes should be tightly packed together for an appealing presentation.
7. If needed, slice an additional potato, coat it with the cream mixture, and add it to the casserole to ensure a tightly packed arrangement.
8. Pour the excess cheese/cream mixture evenly over the potatoes until it reaches about halfway up the sides of the casserole dish. You may not need to use all of the excess liquid, depending on the dish’s capacity.
9. Bake the Gratin: Bake the Cheesy Hasselback Potato Gratin in the preheated oven until the potatoes are tender and the top is beautifully golden and bubbling, typically taking around 50 to 60 minutes.
10. Once cooked to perfection, remove the gratin from the oven and let it rest for a few minutes before serving.

Enjoy the Cheesy Hasselback Potato Gratin as a scrumptious side dish, perfect for complementing your favorite main courses. The creamy, cheesy layers of potatoes, infused with garlic and thyme, create a luxurious gratin that will impress your guests and have them coming back for seconds. Whether it’s a holiday feast or a cozy family dinner, this delightful gratin is sure to be the star of the show.