Hasselback Potato Gratin with Gruyere and Parmesan

Introduction

This Hasselback potato gratin combines thinly sliced potatoes, rich Gruyere, and nutty Parmesan for a comforting dish that looks elegant but remains incredibly approachable. Designed to capture attention from home cooks searching for a creamy, golden-baked potato recipe, this version adapts beautifully to indoor ovens or outdoor grills like the Arteflame. With a crispy top and a tender, melt‑in‑your‑mouth center, it’s an impressive side for weeknights, holidays, or special gatherings.

Whether you’re exploring new potato recipes, perfecting cast‑iron cooking, or elevating your grill skills, this Hasselback gratin delivers flavor, texture, and stunning presentation.

Ingredients

For the Gratin

• 4 large russet potatoes, thinly sliced
• 1 cup Gruyere cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 cup heavy cream
• 3 tablespoons butter, melted
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste

Instructions

Step 1:

1. Preheat your grill or oven to medium‑high heat (around 375°F).
2. Prepare a cast‑iron skillet or oven‑safe pan.

Step 2:

1. In a small bowl, combine melted butter, garlic, thyme, salt, and pepper.
2. Brush the mixture generously on the bottom of the skillet.

Step 3:

1. Arrange the thin potato slices upright in tight rows.
2. Pour heavy cream evenly over the potatoes.

Step 4:

1. Sprinkle Gruyere and Parmesan between slices and over the top.
2. Brush remaining butter mixture over the potatoes.

Step 5:

1. Cook for 45–60 minutes until the potatoes are tender.
2. Let rest for 10 minutes before serving.

Tips

This dish rewards patience and generous seasoning. Thin, even slices ensure perfect cooking, so use a mandoline if possible. For a crispier top, add extra cheese during the last 10 minutes of cooking. If preparing on a grill, rotate the pan occasionally to prevent hot‑spot burning. Allowing the gratin to rest helps the cream thicken and flavors settle. Feel free to adjust herbs based on your preferences.

• Use cold potatoes for easier slicing.
• Choose a heavy skillet for even heat.
• Watch for bubbling edges to gauge doneness.

Variations

This recipe is flexible and adapts well to different cheeses, herbs, and add‑ins. Whether you prefer a smoky flavor, added heat, or richness from meats, you can adjust the base to suit any meal or occasion. Below are several ideas to personalize your gratin.

• Add smoked Gouda for deeper flavor.
• Stir in caramelized onions between potato layers.
• Use rosemary instead of thyme.
• Add crispy bacon pieces.
• Swap heavy cream for half‑and‑half for a lighter version.

Best pairings

This Hasselback potato gratin pairs wonderfully with grilled proteins and fresh, acidic sides. Its creamy richness benefits from contrast, making it a natural companion to bright vegetables or crisp salads. Whether serving for a weekday dinner or holiday feast, these pairings enhance every bite.

• Grilled steak or chicken
• Roasted Brussels sprouts
• Fresh arugula salad with lemon vinaigrette
• Garlic‑herb pork tenderloin
• Chilled white wine like Chardonnay

Conclusion

This Hasselback potato gratin brings together creamy layers, golden crisp edges, and bold cheese flavor in a dish that’s surprisingly easy to prepare. Whether you’re cooking outdoors on an Arteflame or using a conventional oven, the result is consistently impressive and deeply satisfying.

Serve it for holidays, special occasions, or simply to elevate a weeknight meal. With its combination of comfort and elegance, it’s sure to become a new favorite.