Hasselback Potato Gratin

November 9, 2015

Potatoes au gratin has been a Thanksgiving tradition and a Chan family favorite for as long as I can remember. Sure, they were most always made out of the box thanks to good ol’ Ms. Betty Crocker but hey . . . potato, potahto. It’s been several years since Karen and I have ditched the dehydrated potatoes for real, hand cut potatoes and it seems like year after year, we’re constantly trying up the ante on this beloved side dish. More cream, less cheese, more herbs. More cheese, less cream, less herbs, more spices. This year, instead of traditionally layering the thinly sliced potatoes on top of each other, I’m stacking them vertically. Tatin style with a hasselback twist. They key here is a mandoline – if you don’t already have one, get one. It’s one of my favorite and most used kitchen gadgets. And with all the visually impressive things you can make by being able to quickly and thinly slice fruit and vegetables, it’ll become your best loved tool too. Dip the potato slices in a mixture of heavy cream, parmesan, and thyme and bake to crispy, yet creamy, perfection. The best of both worlds. I’m thankful.

Hasselback Potato Gratin | HonestlyYUM

Hasselback Potato Gratin | HonestlyYUM

Hasselback Potato Gratin | HonestlyYUM

Hasselback Potato Gratin | HonestlyYUM

Hasselback Potato Gratin | HonestlyYUM

Hasselback Potato Gratin | HonestlyYUM

Hasselback Potato Gratin | HonestlyYUM

Hasselback Potato Gratin | HonestlyYUM

(images by HonestlyYUM)




  • 3-4 lbs of russet potatoes
  • 2 shallots
  • 2 cups heavy cream
  • 2 tbs unsalted butter
  • 1 cup finely grated parmesan cheese
  • 1 tbs chopped fresh thyme
  • 2 tbs kosher or flake salt
  • 1 tsp freshly ground pepper


  • Preheat the oven to 375°F
  • Thinly slice the potatoes crosswise using a knife or mandoline. Thinly slice the shallots lengthwise and set aside separate from the potatoes.
  • Combine cream, parmesan cheese, salt, pepper and thyme in a mixing bowl.
  • Toss the potato slices into the cream mixture, making sure all the slices get coated.
  • Arrange vertically and compactly into a buttered gratin or casserole dish.
  • Wedge in slices of shallots and thinly sliced pats of butter in between the potatoes.
  • Bake for 1 – 1 1/4 hours, uncovered, until the sides are bubbling and the tops of the potatoes are crispy and golden brown.
  • Season with salt and serve.


Can I make this casserole 1-2 days in advance AND how many is this suppose to serve?

Potato gratin is one of my favorite side dishes for Thanksgiving! I love potato anything, so this recipe is definitely calling my name!

I was more than happy to find this page. I need to to thank you for your time just for this wonderful read!!
I definitely enjoyed every part of it and i also have you bookmarked to see
new information in your web site.

Has anyone tried this with sweet potatoes?
Can’t give up the classic mashed for Thanksgiving, but would love to try this recipe with sage and sweets!

Made this last night, added a couple turnips, cause I had them, it was Delicious!! I really loved the bits of shallots, mmmm, it was devoured! I will be making this again, probably a larger batch for thanksgiving!!

This is such a pretty dish. Do you discard the cream mixture after tossing the potatoes in it or pour in over the assembled dish? Thanks

oh my! this is the best potato dish I’ve seen this round of Thanksgiving! definitely want to try this!!

this looks AMAZING. i love the addition of red onion. i gotta go buy some potatoes now !

Genius! I always find that the middle layers are less interesting since they dont get crispy sides. This way solves it beautifuly 🙂

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