Russet potatoes baked in cream with Gruyère, Parmesan, garlic, and thyme for the most irresistible Cheesy Hasselback Potato Gratin.
The funny thing is… the first time I made this Cheesy Hasselback Potato Gratin, it was one of those evenings where life felt kind of chaotic—you know the type where you’re trying to make dinner while checking emails, and somehow your phone keeps sliding under the stack of mail you meant to deal with last week? Yeah. That night.
I’d just come back from this little fall road trip where every café seemed to serve something cozy with potatoes (small towns really get the comfort food thing, don’t they?). So the idea of making a “fancy potato dish” felt weirdly doable… even though I was still half-unpacked and, honestly, a little cranky. Ever get that feeling where you’re tired but also determined to make something delicious purely out of spite? That was me.
But once I started slicing the potatoes—very thinly, because hasselback anything demands a little patience—I felt myself settle. There’s something meditative about it, like that slow rhythm makes the noise of life fade out a bit. And when the cream and cheese mixture started heating up, the whole kitchen smelled like the holidays. It reminded me of my aunt’s house where she always had something bubbling away in the oven long before anyone arrived. It’s wild how food hits memory buttons you didn’t even know you had.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
And when the Cheesy Hasselback Potato Gratin came out of the oven with that golden, crispy top? I honestly laughed. It looked way fancier than the mood I’d made it in. My family thought I’d suddenly leveled up in life, like I was soft-launching my “cozy cookbook era,” and who was I to correct them?
Have you ever made something that surprised you too—like, Wow, I really did that? It’s a good feeling.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cheesy Hasselback Potato Gratin Recipe?
One of the things I adore about this dish is that it manages to be both rustic and elegant at the same time. You get those buttery-soft layers from classic potato gratin, but because of the hasselback style, you also get these crisp little golden edges that taste like they came straight out of some charming Parisian bistro. Kind of fancy, but also deeply comforting—like sweatpants with a nice coat.
The Gruyère gives it this nutty warmth, the Parmesan brings that sharp little zing, and the heavy cream basically ties the whole Cheesy Hasselback Potato Gratin together like a warm hug. It’s dramatic-looking without being dramatic to make (which is honestly my favorite type of recipe). And truly? It’s hard to mess up. I mean, unless you slice your potatoes thicker than a deck of cards—we’ve all been there.
Ingredient Notes:
Before you start tossing things into bowls, here’s my honest breakdown:
Gruyère or Comté
These cheeses melt like they mean business. They’re the ones that make you go, “Hmm. That tastes… expensive.”
Parmigiano-Reggiano
Sharp, salty, slightly dramatic in the best way. It’s like the extrovert friend of cheeses.
Heavy Cream
No substitutions here unless you want to gamble with disappointment.
Garlic
One clove? Two? I mean… when has “too much garlic” ever ruined anything?
Fresh Thyme
Smells like holidays, Sundays, and cozy sweaters all rolled into one.
Russet Potatoes
They give structure to the Cheesy Hasselback Potato Gratin and soak up flavor like little sponges.
Unsalted Butter
Keeps everything from sticking and adds that quiet richness. The introvert of ingredients.
How To Make Cheesy Hasselback Potato Gratin?
Step 1: Build the Creamy Cheese Base
Set your oven to 400°F. Mix your cheeses, then stash a small portion aside for that golden topping. Add cream, garlic, thyme, salt, pepper—basically the fragrant core of the whole Cheesy Hasselback Potato Gratin. It should smell like soup season.
Step 2: Slice the Potatoes
Mandoline or knife—your choice. If you’re using a mandoline, please watch your fingers. I cannot stress this enough. Make them thin. Toss them in the creamy mixture and separate pieces that want to cling together like they’re in a rom-com.
Step 3: Pack the Dish
Grease your dish. Stack up the potatoes like little floppy cards and stand them upright. Don’t overthink it; just keep going until the dish is packed tight like a suitcase before a long trip.
Step 4: Cream Bath & Bake
Pour the extra cream mixture over everything until it comes halfway up the sides. Cover with foil and bake 30 minutes. Take the foil off, bake 30 more. Add the reserved cheese and bake again until crispy, bubbling, and frankly gorgeous.
Let it rest. Yes, this part is torture.
Storage Options:
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Fridge: 4 days easily.
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Freeze: You can, up to a month, though the texture softens a bit.
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Reheat: Oven at 350°F is best—microwave makes it a little sad and mushy.
Want To Save This Recipe?
And if you somehow have no leftovers? I mean, that’s also very understandable.
Variations and Substitutions:
Try different cheeses
Gouda? Fontina? Go wild.
Add caramelized onions
It instantly becomes a winter dish worthy of a dinner party.
Add bacon
Because… bacon.
Use sweet potatoes
Earthy and sweet, like autumn bottled up.
Add spices
Smoked paprika, rosemary, or nutmeg—depends on your mood.
Ever thrown in something random and been shocked it worked? Happens more than I admit.
What to Serve with Cheesy Hasselback Potato Gratin?
Honestly, the Cheesy Hasselback Potato Gratin could be a meal on its own, but if you want pairings:
Roast chicken
Classic for a reason.
Steak
Because potatoes + steak = marriage.
A crisp salad
Balances the richness and makes you feel slightly responsible.
Bubbly wine
Cuts through the creaminess and makes everything feel celebratory.
Roasted veggies
Especially Brussels sprouts if you like that cozy “December dinner” feeling.
Frequently Asked Questions:
Do the potatoes have to be thin?
Pretty much. Otherwise the texture isn’t the same.
Can I use milk instead of cream?
I mean… you can, but you won’t get a true gratin.
Can I keep the skins on?
Sure, if you love the rustic vibe.
If you make this Cheesy Hasselback Potato Gratin, seriously—tell me how it went. Did you fall in love with it the way I did? Did the crispy edges steal the show? I’d love to hear.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Hasselback Potato Gratin
Ingredients
Cheese and Cream Mixture
- 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 to taste
Potatoes
- 4 to 4½ pounds russet potatoes peeled and sliced ⅛-inch thick on a mandoline slicer (approximately 7–8 medium potatoes)
Assembly
- 2 tablespoons unsalted butter for greasing the baking dish
Instructions
Prepare the Oven
- Adjust an oven rack to the middle position and preheat the oven to 400°F (204°C). Grease a 2-quart casserole dish with unsalted butter and set aside.
Combine the Cheeses
- In a large mixing bowl, combine the grated Gruyère (or Comté) and Parmigiano-Reggiano. Transfer approximately one-third of this cheese mixture to a separate bowl and reserve it for topping later.
Prepare the Cream Mixture
- Add the heavy cream, minced garlic, and chopped thyme to the remaining two-thirds of the cheese mixture. Season generously with kosher salt and black pepper. Stir until fully combined.
Coat the Potato Slices
- Add the sliced potatoes to the cream mixture. Using clean hands, gently toss the potatoes until each slice is thoroughly coated, ensuring that any slices stuck together are separated so the cream mixture can reach all surfaces.
Arrange the Potatoes
- Carefully gather a handful of coated potato slices and align them vertically into a neat stack. Set each stack upright into the prepared casserole dish. Continue arranging the potatoes—working around the edges and toward the center—until the dish is tightly packed. If necessary, slice an additional potato and coat it with the remaining cream mixture to fill any gaps.
Add Remaining Cream Mixture
- Pour the excess cream mixture evenly over the arranged potatoes, ensuring that the liquid rises to approximately halfway up the sides of the dish. Not all excess liquid may be required.
Initial Bake
- Cover the casserole dish tightly with foil and transfer it to the oven. Bake for 30 minutes.
Second Bake
- Remove the foil and continue baking for an additional 30 minutes, or until the top of the gratin becomes lightly golden.
Final Bake with Cheese Topping
- Remove the dish from the oven, sprinkle the reserved cheese mixture evenly over the top, and return the dish to the oven. Bake for an additional 30 minutes, or until the surface is deeply golden brown and crisp.
Rest and Serve
- Remove the gratin from the oven and allow it to rest for several minutes before serving. This resting period helps the layers settle and improves sliceability.
Notes
- Confirm that the heavy cream, cheeses, spices, and butter are certified gluten-free.
- Check that the mandoline or slicing equipment is free from contamination if previously used with gluten-containing foods.
- Serve alongside gluten-free mains if preparing for individuals with celiac disease.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
