This hasselback potato gratin is a crowd-friendly side dish with thinly sliced potatoes doused in a flavorful cream and baked with a cheesy top.

Love potato side dishes? Try our cheese scalloped potatoes.

hasselback potato gratin

Difference between scalloped potatoes and gratin potatoes?

The difference between scalloped potatoes and gratin potatoes is cheese. Both are made with thinly sliced potatoes cooked in cream but classic scalloped potatoes are made with just cream and potatoes, while gratin potatoes add cheese over the top.

This hasselback potato gratin is covered with garlic thyme infused cream and topped with shredded Gruyere cheese. It’s absolutely delicious with velvety inside and crispy browned bits on top.

cheesy hasselback potato gratin

Ingredients You Will Need

  • russet potatoes
  • heavy cream
  • garlic
  • thyme
  • nutmeg
  • gruyere cheese
  • salt and pepper
ingredients for hasselback potatoes

How to Make Hasselback Potato Gratin

Tips and tricks for making cheesy hasselback potato gratin:

Starchy potatoes are key. Russets are high in starch and low in moisture and make the creamiest sauce. Whereas Yukon Golds hold their shape a little better. Use either one.

Cut the potatoes between 1/8 and 1/4-inch thick. A mandoline slicer makes this easy and quick. Make sure the slices are all roughly the same thickness so they cook at the same rate.

sliced potatoes in a baking dish

Use heavy cream for the creamiest potatoes. Also referred to as heavy whipping cream. I do not recommend half-and-half, which is a lower-fat alternative to heavy cream. It contains less fat and will curdle before it thickens.

Warm the cream before baking. Instead of using cold cream simply combine the cream with thyme, garlic, and nutmeg in a small saucepan and heat over medium heat until steaming hot. Pay close attention as the cream heats it can bubble up quite quickly once it’s warm.

potatoes in a baking dish with cream

Shred the cheese yourself. Instead of buying shredded cheese, buy a block of Gruyere and shred it yourself. It will taste and melt so much better.

Bake in a deep baking dish. A 2-quart dish or a deep 9X9 baking dish works the best for making this gratin. Otherwise, if you bake in a shallow dish, the cream will overboil.

baked hasselback potato gratin

Equipment Suggestions

While you don’t need any fancy equipment to make a potato gratin, a mandoline slicer makes slicing potatoes easy and quick. You can also achieve this with a sharp chef’s knife. Just make sure to slice the potatoes roughly the same thickness.

To bake the gratin, a 9X9-inch or other 2-quart baking dish is ideal. You want all the potatoes tightly packed in the baking dish.

Hasselback Potato Gratin Serving Suggestions

If you are serving potato gratin as a side dish, try rounding out your meal with any of the following main entrees:

baked cheesy hasselback potatoes

More Potato Recipes to Try

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hasselback potatoes

Hasselback Potato Gratin

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  • Author: Katya
  • Prep Time: 25 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 6-8 1x
  • Category: Side
  • Method: Baked
  • Cuisine: American


This hasselback potato gratin is a crowd-friendly side dish with thinly sliced potatoes doused in a flavorful cream and baked with a cheesy top.  


Units Scale
  • 2 cups heavy cream
  • 1 Tbsp. fresh thyme leaves
  • 3 cloves garlic, minced
  • 1/4 tsp. ground nutmeg
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper


  • 3 1/2 lbs. russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer
  • 2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 3/4 cup shredded Gruyere cheese


  1. In a small saucepan, combine the cream, thyme, garlic, nutmeg, salt, and pepper. Place over medium heat and cook until steaming hot but not simmering and/or bubbling, while whisking a couple times to dissolve the salt. Pay close attention as the cream can bubble up quickly once it’s warm. 
  2. Preheat the oven to 400 degrees F. Coat a 9×9-inch or other 2-quart baking dish with non-stick cooking spray and set aside.
  3. In a large bowl, toss with hands the sliced potatoes with salt and pepper. Making sure to separate any slices that are sticking together to get the salt and pepper in between them.
  4. Arrange potato slices vertically in prepared baking dish. Potatoes should be very tightly packed. Pour the cream mixture over the potatoes and cover tightly with aluminum foil. 
  5. Bake on the middle rack for 30 minutes. Remove foil and continue baking until potatoes are knife tender, about 30 minutes more. If potatoes begin to brown too much on top, loosely cover with foil. In the last 5-10 minutes of baking, add the Gruyere cheese. Rest 5-10 minutes before serving.


  • Leftovers: Leftovers can be refrigerated in an airtight container for up to 5 days.


  • Serving Size:
  • Calories: 417
  • Sugar: 2.9 g
  • Sodium: 762.2 mg
  • Fat: 20 g
  • Carbohydrates: 49.9 g
  • Protein: 11.9 g
  • Cholesterol: 63.4 mg