[ Dish ]
[ The Dish ]
[ The Dish ]
Hassleback Potatoes
Hassleback Potatoes
This creamy potato gratin layers thin-sliced russets with rich Gruyère and Parmesan cheeses, fresh thyme, and garlic. Baked until crisp and golden, it’s an elegant, deeply satisfying side for any occasion.
This creamy potato gratin layers thin-sliced russets with rich Gruyère and Parmesan cheeses, fresh thyme, and garlic. Baked until crisp and golden, it’s an elegant, deeply satisfying side for any occasion.
Created On: Jul 24, 2025
Created On: Jul 24, 2025
[ Facts ]
[ Facts ]
Main Ingredient
Potatoes
Main Ingredient
Potatoes
Main Ingredient
Potatoes
Total Time
1 Hour 50 Minutes
Total Time
1 Hour 50 Minutes
Total Time
1 Hour 50 Minutes
Cuisine
French
Cuisine
French
Cuisine
French
Servings
8
Servings
8
Servings
8
[ The Steps + Pictures ]
[ The Ingredients ]
[ The Ingredients ]
Creamy Potato Gratin with Thyme and Garlic
3 ounces (85 g) finely grated Gruyère or Comté cheese
2 ounces (60 g) finely grated Parmigiano-Reggiano cheese
2 cups (480 ml) heavy cream
1 tablespoon fresh thyme leaves, roughly chopped
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
3 to 3 1/2 pounds (1.4 to 1.6 kg) russet potatoes, peeled and sliced 1/8 inch thick on a mandoline slicer
2 tablespoons (30 g) unsalted butter
Creamy Potato Gratin with Thyme and Garlic
3 ounces (85 g) finely grated Gruyère or Comté cheese
2 ounces (60 g) finely grated Parmigiano-Reggiano cheese
2 cups (480 ml) heavy cream
1 tablespoon fresh thyme leaves, roughly chopped
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
3 to 3 1/2 pounds (1.4 to 1.6 kg) russet potatoes, peeled and sliced 1/8 inch thick on a mandoline slicer
2 tablespoons (30 g) unsalted butter
[ Steps ]
[ Steps ]
Prep - 20 minutes
1. Adjust oven rack to the middle position and preheat oven to 400°F (205°C).
2. Grease a 2-quart baking dish with butter.
3. In a large bowl, combine Gruyère and Parmigiano-Reggiano cheeses. Transfer 1/3 of the mixture to a separate bowl and set aside.
4. Add cream, thyme, and garlic to the remaining cheese mixture. Season generously with salt and pepper.
5. Add sliced potatoes and toss by hand until fully coated, separating any that stick together.
Assemble and Bake - 1 hour 30 minutes
1. Stack coated potatoes in vertical piles and arrange tightly in the baking dish, filling it completely.
2. Pour remaining cream mixture over the potatoes until it reaches halfway up the sides of the dish (you may not need all of it).
3. Cover tightly with foil and bake for 30 minutes.
4. Remove foil and continue baking until the top is pale golden brown, about 30 minutes more.
5. Sprinkle reserved cheese over the top and bake until deep golden brown and crisp, about 30 minutes longer.
6. Remove from oven, let rest briefly, and serve warm.
Prep - 20 minutes
1. Adjust oven rack to the middle position and preheat oven to 400°F (205°C).
2. Grease a 2-quart baking dish with butter.
3. In a large bowl, combine Gruyère and Parmigiano-Reggiano cheeses. Transfer 1/3 of the mixture to a separate bowl and set aside.
4. Add cream, thyme, and garlic to the remaining cheese mixture. Season generously with salt and pepper.
5. Add sliced potatoes and toss by hand until fully coated, separating any that stick together.
Assemble and Bake - 1 hour 30 minutes
1. Stack coated potatoes in vertical piles and arrange tightly in the baking dish, filling it completely.
2. Pour remaining cream mixture over the potatoes until it reaches halfway up the sides of the dish (you may not need all of it).
3. Cover tightly with foil and bake for 30 minutes.
4. Remove foil and continue baking until the top is pale golden brown, about 30 minutes more.
5. Sprinkle reserved cheese over the top and bake until deep golden brown and crisp, about 30 minutes longer.
6. Remove from oven, let rest briefly, and serve warm.
