If you’re searching for a show-stopping side dish that feels indulgent, comforting, and elegant all at once, Cheesy Hasselback Potato Gratin deserves a permanent place in your recipe collection. This dish brings together the visual drama of hasselback potatoes with the rich, creamy decadence of a classic potato gratin. The result? Perfectly sliced potatoes that crisp on the edges, soak up a luxurious cheese-infused cream, and emerge from the oven golden, bubbling, and irresistible.

Unlike traditional scalloped potatoes where slices lie flat, hasselback slicing allows the cheese and cream to seep into every crevice. Each bite delivers layers of texture — crispy tops, tender centers, and gooey melted cheese — making this dish unforgettable for holidays, dinner parties, or elevated weeknight meals.

Why Cheesy Hasselback Potato Gratin Is So Special

The beauty of this dish lies in its balance. It looks refined and restaurant-worthy, yet it’s made from simple, affordable ingredients. Potatoes, cheese, cream, and herbs transform into something extraordinary with just a bit of technique.

Hasselback potatoes originated in Sweden, traditionally baked whole with thin slices across the top. When adapted into a gratin, the method becomes even more magical. The vertical slices allow heat, seasoning, and cream to penetrate deeply, ensuring even cooking and maximum flavor.

Ingredients for Cheesy Hasselback Potato Gratin

Use high-quality ingredients for the best results — especially the cheese and potatoes.

Ingredients:

Yukon Gold or Russet potatoes (medium-sized, similar in size)
Heavy cream
Whole milk
Unsalted butter
Garlic cloves, finely minced
Gruyère cheese, shredded
Sharp cheddar cheese, shredded
Parmesan cheese, finely grated
Fresh thyme or rosemary
Salt
Black pepper
Optional: nutmeg or paprika for depth

Step-by-Step Instructions

Preheat the oven to 375°F (190°C). Butter a baking dish generously.
Prepare the potatoes by washing and peeling if desired. Slice thinly across each potato, stopping just before the base so the potato stays intact.
Arrange the potatoes upright in the prepared baking dish, packing them snugly.
Heat the cream mixture by gently warming cream, milk, butter, garlic, salt, pepper, and herbs in a saucepan. Do not boil.
Pour the cream mixture slowly over the potatoes, allowing it to seep between the slices.
Cover with foil and bake for 45 minutes to soften the potatoes.
Add the cheese by sprinkling Gruyère, cheddar, and Parmesan over and between the potato slices.
Bake uncovered for another 30–40 minutes until golden, bubbling, and tender.
Rest for 10 minutes before serving so the gratin sets slightly.

Pro Tips for Perfect Results

Use a wooden spoon on either side of the potato while slicing to prevent cutting all the way through.
Grate your own cheese — pre-shredded cheese doesn’t melt as smoothly.
Let the gratin rest before serving to avoid a runny texture.
For extra crispiness, broil for 2–3 minutes at the end.

Variations You’ll Love

Garlic Lover’s Version: Add roasted garlic to the cream.
Herbaceous Twist: Mix thyme, rosemary, and chives.
Spicy Kick: Add chili flakes or smoked paprika.
Bacon & Cheese: Tuck crispy bacon bits between slices.
Vegetarian Luxury: Add sautéed mushrooms between layers.

What to Serve with Cheesy Hasselback Potato Gratin

This dish pairs beautifully with:

Roast chicken or turkey
Beef tenderloin or steak
Grilled salmon
Green salads with vinaigrette
Steamed green beans or asparagus

Make-Ahead & Storage Tips

You can assemble the gratin up to 24 hours ahead and refrigerate. Bake just before serving. Leftovers keep well for 3 days refrigerated and reheat beautifully in the oven.

Final Thoughts

Cheesy Hasselback Potato Gratin is more than a side dish — it’s a centerpiece. With its crispy edges, creamy interior, and layers of melted cheese, it’s guaranteed to impress while remaining approachable for home cooks. Whether you’re planning a festive holiday table or simply craving comfort food done right, this gratin delivers every single time.