Hasselback Potato Gratin — a beautiful and flavorful side dish perfect for the holiday table. Thinly sliced Yukon Gold potatoes and sweet potatoes are layered and finished with a light, cheesy cream sauce. This dish is impressive to serve and simple enough to prepare.
Hasselback Potato Gratin with Yukon Gold potatoes and sweet potatoes, finished with a delicate cheesy cream. A must-try side for holiday meals.
Thanksgiving is one of my favorite holidays. I usually begin planning the menu about a month ahead. For our family, Thanksgiving is a time to gather from different parts of the country and enjoy lots of food. While turkey (and sometimes ham) are the main proteins, I’m a big fan of side dishes, appetizers, and desserts — the sides often steal the show.
This year may look different: for the first time in a few years we might be celebrating without my parents and sister’s family. Travel and schedules have made plans tricky, so we decided to host a Friendsgiving instead. There will still be a delicious turkey, a ham, and plenty of sides. I love having a mix of baked dishes and salads, but that means a careful oven schedule — when the turkey goes in, the oven is off-limits for other dishes.
Until recently, oven timing was always a balancing act. Now I have a double oven, which has been a game changer for holiday entertaining — more flexibility, less stress, and more room for baking everything on the menu.
My kids and I love potatoes, and we almost always serve at least two kinds on Thanksgiving. Mashed potatoes are required, and this year I’m adding Hasselback Potato Gratin to the lineup. I was inspired by traditional hasselback potatoes but wanted a gratin-style version that looks stunning on the table.
This gratin combines Yukon Gold or Russet potatoes with yams or sweet potatoes for color and complementary flavor. You can increase the amount of sweet potato or alternate layers to suit your preference — make the dish your own.
THE RECIPE
Hasselback Potato Gratin
Equipment
- Mandoline slicer
- Baking dish (about 2-quart)
Ingredients
- 2 tablespoons unsalted butter
- 1 cup Gruyère cheese, grated (split)
- 1/2 to 1 cup Parmesan cheese, grated (split)
- 2 cups heavy cream
- 1/2 to 1 cup chicken stock
- 1 teaspoon ground nutmeg
- 2 to 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped
- Kosher salt and black pepper, to taste
- 5 pounds Russet or Yukon Gold potatoes, peeled and sliced 1/8-inch thick using a mandoline
- 1/2 to 1 large yam or sweet potato (optional, peeled and sliced 1/8-inch thick)
Instructions
- Preheat the oven to 400°F. Grease a 2-quart baking dish with butter and set aside.
- In a large mixing bowl, combine half of the grated cheeses (about 1/2 cup Gruyère and 1/4 cup Parmesan), the heavy cream, 1/2 cup chicken stock to start, nutmeg, minced garlic, and thyme. Season generously with salt and pepper.
- Working in small batches, add a handful of potato slices to the cream mixture and toss so every slice is lightly coated. It’s important that each slice is separated and well-coated — do this in batches to ensure thorough coverage.
- As you finish coating each batch, stack the slices evenly and place them vertically in the baking dish with edges aligned. Alternate or intermingle sweet potato slices as desired for color and flavor. Continue arranging potatoes around the perimeter and into the center until the dish is full and tightly packed.
- If needed, slice and add additional potatoes or sweet potatoes to fill gaps. Pour the remaining cream mixture into the dish until it comes about halfway up the sides of the potatoes. Sprinkle the remaining Gruyère and Parmesan over the top and add extra thyme if you like.
- Cover tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for about 45 minutes more, or until the potatoes are tender and the top is golden and slightly crispy. Let rest a few minutes before serving.
Notes
It’s crucial that every potato slice is coated on all sides. Separate slices that are stuck together and coat them thoroughly in batches to ensure even cooking and flavor. This step makes the difference between a good gratin and a great one.
Recipe adapted from Serious Eats. I added sweet potatoes and a few tweaks for extra flavor. Wishing you a warm and happy Thanksgiving!