Name: Hasselback Potato Gratin
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 6-8
Ingredients: For the Potatoes; 10 ounces Italian sausage, casings removed; ¼ cup dry white wine; 6 ounces baby spinach; 2 cups heavy cream; ¼ cup vegetable stock; 2 medium shallots, finely sliced; 3 cloves of garlic, thinly sliced; ½ teaspoon freshly grated nutmeg; ½ teaspoon kosher salt; ½ teaspoon black pepper; 3 pounds russet potatoes (6 to 8 in number, 2 to 2½ inches in diameter), scrubbed clean; 1 cup gruyère, shredded, divided; ⅓ cup parmesan, finely grated, divided; Fresh Italian parsley

Sides

Hasselback Potato Gratin

Author: Mary DiSomma

I’m a meat and potatoes gal, and I LOVE potatoes in any way, shape, or form: boiled, scalloped, mashed, fried, baked—you name it! This Hasselback potato gratin dish is amazing because of the way the sauce interacts with the potatoes.

A good Hasselback potato recipe is built around thin slices—the potato itself develops a satisfying, crispy texture and really holds onto all of that ooey-gooey, creamy cheese sauce. Once you master the cutting technique, Hasselback recipes are a breeze to make. Don’t worry—I’ll show you how. Let’s make some decadent Hasselback potatoes au gratin!

Ingredient Tips

Yes! Russet potatoes are my first choice for this recipe because they get beautifully crisp around the edges but stay tender inside. If you can’t find russet potatoes, yellow or gold potatoes work well too. Yellow potatoes have a naturally buttery flavor and creamy texture—and they hold their shape nicely, which is important here. Avoid waxy varieties, young new potatoes, and fingerling potatoes. If you’re after extra-crispy edges, I recommend sticking with russets.

Preparation & Preservation Tips

No peeling necessary! I like to leave the skins on for this recipe. They add a little texture and help the potatoes hold their shape. Just give the potatoes a good scrub under running water and let them dry before you start slicing.

The trick is to slice the potatoes without cutting all the way through. Using tools helps: place each potato between two chopsticks before grabbing your knife. The chopsticks act as guides that stop your knife before it reaches the bottom. The base of the potato will stay intact and the depth of your slices will be relatively uniform. Use a sharp knife and try to make your slices as thin as possible—no more than ⅛ of an inch. Take your time! Once you get the hang of it, it’s pretty easy.

The thinner and more even your slices are, the more evenly the potatoes will cook. If yours end up a little thicker, they may need extra time in the oven. Don't worry—we've all been there! Check the potatoes with a knife before adding the cheese topping. If the potatoes aren’t soft all the way through, they need more time. Do keep in mind that the longer they're in the oven, the more moisture you’ll lose. That’s why I recommend taking your time with the cuts at the beginning. Thin, even slices will give you the best results.

Extra Tips

Traditionally, scalloped potatoes are made with a creamy, roux-based sauce and don't necessarily include cheese. A gratin tends to include cheese and has a crispy top layer, usually made with breadcrumbs. Potatoes dauphinoise are very similar to potatoes au gratin. These days, the terms are often used interchangeably, so you’ll find plenty of recipes that blur the lines. This Hasselback potatoes au gratin recipe gets its rich flavor from cream, Gruyère, and Parmesan, with a golden, cheesy finish that makes it a real standout at the table.

Just give them a little more time. 10 to 15 more minutes is a good place to start. Test a couple of potatoes in different parts of the dish before deciding whether they're ready. Once the potatoes are tender all the way through, continue with the next step. Every oven is unique, so let your potatoes guide you; don’t rely on your timer alone.

It’s unlikely the sauce will split when cooked according to the directions. The starch that the potatoes release during cooking protects it, and the ratio of cream to stock provides stability. If you see a little separation around the edges, don't panic. Let the gratin rest for 10 to 15 minutes after baking and before serving. Resting gives the sauce a chance to settle and thicken up.

Yes and no. You can prepare the sausage and spinach ahead of time, but I don't recommend doing more than that before baking. The potatoes can oxidize or absorb too much sauce if they sit during later steps. To get a head start, cook the sausage and spinach, prepare the cream sauce, and stir in the cheeses. Refrigerate the sausage mixture and the cream sauce in separate covered containers. Take them out about 30 minutes before assembling your gratin so they can come up to room temperature. Then slice the potatoes and finish the recipe as directed.