Creamy interior with a crispy top, this creamy hasselback potato gratin is a delicious side dish recipe, perfect for any meal.
Ingredients
This recipe couldn’t be simpler and only requires a few ingredients. The potatoes and cream are of course a non-negotiable but the aromatics and herbs are easily substituted to suit your own tastes.
- Potatoes. Use a good baking potato. Maris Piper, King Edward, Russet, etc. are all good options.
- Cream. Heavy cream or whipping cream.
- Fresh sage. Other fresh herbs like rosemary, thyme or oregano are also delicious with potatoes.
- Garlic powder.
- Salt and black pepper.
- Parmesan cheese.
How to make hasselback potato gratin
- Slice the potatoes: With a sharp knife, slice potatoes into thin slices. Stack the potatoes together then transfer to a deep baking dish or casserole dish.
- Make the cream mixture: Whisk the cream with the finely chopped sage, garlic powder and a few teaspoons of salt and black pepper. Pour the cream over the potatoes, spooning some in between the potatoes to make sure the potatoes are seasoned.
- Bake: Cover with foil and bake for 30-45 minutes until the potatoes are fork tender. Scatter over the grated parmesan cheese then continue baking until golden brown. Remove from the oven, allow to rest for 10 minutes then serve.
What to serve with hasselback potato gratin
This potato gratin is a great side dish for almost any main dish. It’s particularly delicious with roast meats so works incredibly well with roast lamb or a roast chicken. It’s a fantastic make-ahead recipe and will be delicious for Easter or Christmas.
- Lemon roasted chicken
- Garlic Rosemary Leg of Lamb
- Rosemary-crusted beef fillet with horseradish cream
Potato recipes
Creamy hasselback potato gratin
Creamy interior with a crispy top, this creamy hasselback potato gratin is a delicious side dish recipe, perfect for any meal.
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Servings: 10
Calories: 260kcal
Ingredients
- 2 kg (4lb) potatoes thinly sliced
- 2 cups cream
- 3 tbsp fresh sage finely chopped
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 1 cup grated parmesan cheese
Instructions
- Preheat the oven to 180°C/350°F and grease a baking or casserole dish with olive oil or melted butter.
- With a sharp knife, slice potatoes into thin slices.
- Stack the potatoes together then transfer to a deep baking dish or casserole dish.
- Whisk the cream with the finely chopped sage, garlic powder and a few teaspoons of salt and black pepper.
- Pour the cream over the potatoes, spooning some in between the potatoes to make sure the potatoes are seasoned.
- Cover with foil and bake for 30-45 minutes until the potatoes are fork tender.
- Scatter over the grated parmesan cheese then continue baking until golden brown. Remove from the oven, allow to rest for 10 minutes then serve.
Nutrition
Calories: 260kcal | Carbohydrates: 42g | Protein: 10g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 622mg | Potassium: 983mg | Fiber: 5g | Sugar: 4g | Vitamin A: 192IU | Vitamin C: 40mg | Calcium: 169mg | Iron: 2mg
I made this tonight. I only altered the cream and used 1 cup of heavy whipping cream, a little milk, and a couple teaspoons of butter. Instead of using garlic powder, I used two garlic cloves finely minced. I stacked potatoes into individual muffin cups and then sprinkled with parm. I baked at 375 for 25 minutes and my husband absolutely loved them. I will be adding these to my special Christmas dinner, paired with a nicely grilled steak.