Hasselback potato gratin with Gruyere and herbs is a rich and elegant side dish that is perfect for Christmas or New Year dinner. Learn how to make this easy and delicious recipe in the oven.
Hasselback potato gratin with Gruyere and herbs is a decadent and elegant side dish that will impress your guests at your Christmas or New Year dinner. Thinly sliced potatoes are arranged in a baking dish, topped with melted butter, garlic, cheese, and herbs, and baked until golden and crispy. This recipe is rich, creamy, and full of flavor, and it can be made ahead of time and reheated before serving.
Table of Contents
Total Yield
This recipe yields 8 servings.
Portion Size
One serving is about 1/8 of the baking dish.
Ingredients
- 3 pounds of Yukon gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 4 tablespoons of unsalted butter, melted
- 4 cloves of garlic, minced
- Salt and black pepper, to taste
- 2 cups of grated Gruyere cheese, divided
- 1/4 cup of chopped fresh parsley, plus more for garnish
- 2 tablespoons of chopped fresh thyme, plus more for garnish
- 2 cups of heavy cream
- 1/4 teaspoon of nutmeg
Tools and Equipment
- A 9×13 inch baking dish
- A mandoline slicer or a sharp knife
- A cutting board
- A measuring cup and spoons
- A small saucepan
- A garlic press or a knife
- A pastry brush
- A large bowl
- A spoon or a spatula
- A whisk or a fork
- Aluminum foil
Recommended Products
- A high-quality mandoline slicer, such as OXO Good Grips Chef’s Mandoline Slicer 2.0
- A high-quality cheese grater, such as ZYLISS Classic Rotary Cheese Grater
- A high-quality garlic press, such as ORBLUE Garlic Press
Time Required
- Prep time: 20 minutes
- Cook time: 60 minutes
- Total time: 80 minutes
Mise en Place
- Preheat the oven to 375°F and grease the baking dish with some butter or cooking spray.
- Peel and slice the potatoes using a mandoline slicer or a sharp knife. Keep them in a bowl of cold water to prevent browning.
- Melt the butter in a small saucepan over low heat. Add the garlic and cook for a few minutes, stirring occasionally, until fragrant. Do not let it brown or burn.
- Grate the cheese and chop the herbs. Set aside 1/2 cup of cheese and 2 tablespoons of herbs for later.
- In a small bowl, whisk together the heavy cream, nutmeg, salt, and pepper.
Step-by-Step Instructions
- Drain the potatoes and pat them dry with paper towels. Arrange them in the prepared baking dish, overlapping them slightly in rows. Brush them with half of the butter and garlic mixture, making sure to coat them evenly. Sprinkle with half of the cheese and herbs, reserving some for the top.
- Pour the cream mixture over the potatoes, covering them completely. Sprinkle with the remaining cheese and herbs, reserving some for the garnish.
- Cover the baking dish with aluminum foil and bake for 40 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the foil and bake for another 20 minutes, or until the cheese is bubbly and the potatoes are golden and crisp on the edges.
- Let the gratin rest for 10 minutes before serving. Garnish with more parsley and thyme if desired.
- Enjoy!
Serving Instructions
Serve the Hasselback potato gratin with Gruyere and herbs as a side dish for your Christmas or New Year dinner, along with your favorite main course, such as roast turkey, ham, beef, or lamb. You can also enjoy it as a vegetarian main dish, or with a green salad and some bread.
Plating and Garnishing
To make your Hasselback potato gratin with Gruyere and herbs look more appealing and festive, you can use a white or colorful baking dish and garnish with some fresh parsley and thyme sprigs. You can also add some cranberries, pomegranate seeds, or chopped nuts for some extra color and crunch.
Tips and Notes
- To save time, you can buy pre-sliced potatoes from the store. Just make sure they are fresh and of good quality.
- To make this recipe lighter, you can use low-fat cheese and milk instead of Gruyere and heavy cream. You can also reduce the amount of butter and cheese, or use a plant-based alternative.
- To make this recipe more flavorful, you can add some bacon, ham, or sausage to the potato layer, or some onion, leek, or mushroom to the cream mixture. You can also use different herbs, such as rosemary, sage, or oregano, or some spices, such as paprika, cumin, or curry.
- To store the leftovers, you can keep them in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat, you can microwave them for a few minutes, or bake them in the oven at 350°F until warm and crisp.
Nutrition Facts
Per serving (1/8 of the baking dish):
- Calories: 505
- Fat: 36 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 15 g
Disclaimer
This article is for informational purposes only and does not constitute medical advice. Please consult your doctor before making any changes to your diet or lifestyle. Some of the links in this article are affiliate links, which means we may earn a small commission if you purchase through them. This helps us support our website and provide you with more quality content. Thank you for your support!