Cheesy Hasselback Potatoes
An easy, flavorful dish that combines the traditional au gratin potatoes with the cheesy, crispy style of hasselback potatoes. Sure to be a hit at your next family function or pot luck!
Servings 8 servings
Calories 383kcal
Ingredients
- 3 lbs russet potatoes, peeled and sliced to 1/8-inch thickness
- 1 cup shredded Gruyere cheese, or substitute with comte, gouda, swiss
- 1 cup shredded sharp cheddar cheese, freshly shredded
- 1/2 cup Parmigiano Reggiano
- 2 cups half and half, or heavy cream
- 1/2 tsp black pepper, more or less, to taste
- 1 1/2 tsp salt more or less, to taste
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp freshly chopped thyme leaves, stems removed
- 2 tbsp butter
Garnishment (optional):
- freshly chopped parsley
- freshly chopped thyme
- grated parmesan cheese
- chives or chopped scallions
Instructions
- Preheat oven to 400 degrees F. Coat a deep baking dish (I used a 13" x 8" dish) with the butter.
- Combine the cheeses into a large mixing bowl. Remove 1/3 of the cheese to a separate bowl and set aside. Add in the half and half, salt, pepper, garlic powder, onion powder, and thyme to the remaining cheese mixture.
- Add the potato slices and toss to thoroughly coat, making sure to get every potato slice.
- Grab a handful of potato slices and add them to the prepared baking dish in a stack. Start by lining them up along the edge, creating a circle around the dish. Continue lining up the potato slices until the entire casserole dish is full and tightly packed. Depending on your dish, you may need to peel and slice an additional potato or two to fill the dish.
- Pour whatever cream and cheese mixture is left in the mixing bowl over the top of the potato slices. Don't fill the dish all the way full. You want the liquid to fill half the dish. Discard any leftover liquid.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the dish from the oven to remove the foil and return it to bake for an additional 30 minutes.
- Add the remaining shredded cheese to the top and return to bake 20-30 more minutes. Or until the top of the potatoes has reached a crispy, golden brown.
- Allow the potatoes to rest for 5 minutes before slicing into. Garnish with additional thyme, chives, or grated parmesan cheese.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 34g | Protein: 16g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 568mg | Potassium: 830mg | Fiber: 2g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 11.6mg | Calcium: 434mg | Iron: 1.9mg