Description
Potato lovers will adore this classic French hasselback potato gratin featuring thinly sliced potatoes layered with rich cream and herbs. Crispy edges and a luxurious interior make this side dish an irresistible companion to roasted meats or enjoyed on its own.
Ingredients
Scale
- 2.5 to 3 pounds (1.1 to 1.4 kg) russet potatoes (peeled and sliced into 0.5-inch/1.3 cm thickness)
- 2 cups (480 ml) half & half or heavy cream
- 1 cup (100 g) finely grated Gruyère, Comté cheese, or any high-quality Swiss cheese
- 0.5 cup (50 g) finely grated Parmigiano Reggiano
- 2 medium cloves garlic (minced)
- 1 tbsp fresh thyme leaves (roughly chopped; alternatively, use 1 tsp dried thyme)
- 1 to 2 tbsps butter
- Coarse salt to taste
- Freshly ground black pepper to taste
Instructions
- Preparation: Preheat oven to 400°F (204°C) and generously butter a 2-quart casserole dish to prevent adhering.
- Cheese Mixture: Combine shredded cheeses, half & half, garlic, thyme, salt, and black pepper in a mixing bowl, reserving one-third of cheese for final topping.
- Potato Coating: Thoroughly coat potato slices in the creamy cheese mixture, ensuring complete and even coverage.
- Layering: Vertically stack potato slices in the prepared dish from edge to center, creating an elegant, tightly packed arrangement that resembles an accordion.
- Seasoning: Drizzle remaining half & half over potatoes, then season with additional salt and pepper for enhanced flavor profile.
- Initial Baking: Cover dish with aluminum foil and bake for 20 minutes to initiate the cooking process and soften potatoes.
- Finishing Touch: Remove foil, sprinkle reserved cheese over the surface, and return to oven for 40 minutes until potatoes develop a crisp, golden-brown crust and become fork-tender.
- Resting: Allow gratin to rest for 5 minutes after removing from oven, permitting flavors to meld and ensuring optimal serving temperature.
Notes
- Potato Selection: Choose starchy potatoes like Russet or Yukon Gold for best texture and even cooking.
- Cheese Melting Tip: Use room temperature cheese for smoother, more even melting throughout the dish.
- Slicing Technique: Use a sharp mandoline or knife to create uniform potato slices, ensuring consistent cooking and attractive presentation.
- Flavor Boost: Let the gratin rest briefly after baking to allow flavors to meld and cheese to set perfectly.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 9
- Calories: 450
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 80 mg