Print

Hasselback Potato Gruyere

The perfect side dish for the holidays.  Creamy potatoes with crispy edges, in a tangy cheese sauce.  This simplified recipe is still all-natural, and sure to get lots of "oohs" and "aahs" at your next gathering.  
Course Side Dish
Cuisine American
Keyword Hasselback Potato Gruyere, Simple Hasselback Potato Gruyere
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 8 cups
Author Don Herman

Ingredients

  • 3 oz Gruyere cheese grated
  • 2 oz Parmigiano-reggiano cheese grated
  • 2 cups Heavy Cream
  • 2 med cloves Garlic minced
  • 1 tbsp Thyme Leaves fresh
  • Salt and Pepper to taste
  • 3 to 3 1/2 lbs russet potatoes peeled
  • 2 tbsp Butter
  • Milk if necessary

Instructions

  • Using a 2 quart baking dish, lay out your peeled potatoes in the dish to make sure you have enough to TIGHTLY pack the dish. If you’re short, peel a few more.
  • Grease the baking dish (if you have a Le Creuset covered casserole, this is the time to use it – it’s perfect.)
  • Using a slicer or food processor, slice the potatoes uniformly, about 1/8″ wide. Place the potatoes in a very large bowl – the biggest you have.  You'll need the room.
  • Combine cheeses, setting aside 1/3 of the mixture in a small bowl for later.
  • Add cream, garlic and thyme to cheese mixture. Add 1/4 tsp pepper and 1 tsp salt – or more to taste.
  • Add cream mixture to your large bowl of potatoes. Set the casserole close by. With your hands, toss all the potato slices until every surface is coated with the cream mixture. Separate the slices with your fingers to make sure.
  • Pick up a handful of slices and straighten them like you would a deck of cards. Gently press them vertically into the dish. The cream will help them stick together. Keep adding slices by the handful, starting at one end and working toward the other, packing them tightly in the dish. By the end, you’ll be stuffing the slices in! Pull out any wayward pieces.
  • When you get to the little ragged bits, pour the remainder over the middle of the dish.
  • If needed, add a little milk to bring the liquid up to just under halfway on the baking dish.
  • Cover tightly with a lid or foil and back for 45 minutes. Remove the foil and bake another 30 minutes. Pull out the dish and sprinkle the reserved cheese mixture of the top and transfer back to the oven for another 20 minutes, or until top is golden brown. Let rest for about 10 minutes and serve.

Notes

I use my Le Creuset covered casserole dish for this. It's perfect to have something with a lid - when I use foil, I always burn my fingers getting it on and off - especially in a 400F oven!