Hasselback au gratin potatoes are a mouthwatering twist on the classic potato side dish. With their crispy edges, creamy centers, and cheesy topping, they’re sure to steal the spotlight at any dinner table. In this blog post, we’ll guide you through the steps to create this delectable dish.
The name “Hasselback” for potatoes originates from a specific method of preparing and slicing potatoes that was popularized by the Hasselbacken restaurant in Stockholm, Sweden. The restaurant, which is part of the Hasselbacken Hotel, is known for its traditional Swedish cuisine and has been in operation since the late 1700s.
The method involves making thin, evenly spaced cuts or slices along the length of a potato but not slicing all the way through. This technique results in a distinctive accordion-like appearance when the potato bakes. The Hasselback potato method is particularly favored for its ability to create a crispy, flavorful exterior while keeping the inside tender and creamy.
Although these “technically” are not true Hasselback potatoes because they are indeed cut all the way through, the authentic Hasselback look comes from stacking the potatoes vertically instead of the traditional flat au gratin stacks. This allows for the creamy cheesy mixture to coat ALL sides of the potatoes WHILE simultaneously getting a slight crispier edges than the typical au gratin counterpart.
Get yourself a good mandolin (this is a great multi use chopper and slicer) and slice them uniformly thin. Pile into a shallow baking dish and wait until the gloriously cheesy crispy potato smell fills your house and hits your tummy.
Hasselback Au Gratin Potatoes
Ingredients
For the Potatoes:
- 4 large Russet Potatoes
- 2 tbsp Buttler
- 2 tbsp Garlic, minced
- 1 tsp finely chopped fresh rosemary
- 1 tsp finely chopped fresh thyme
For the Sauce:
- 2 cups Heavy Cream
- 1 cup Gruyere Cheese, shredded
- 1 cup Cheddar Cheese, shredded
- 1/2 cup Shredded Parmesan
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and Pepper to taste
- 1/2 cup Grated Gruyere – for the top
- 1/2 cup Grated Parmesan – for the top
Instructions
For the Potatoes:
- Preheat oven to 375ºF/180ºC. Generously spray a baking dish with cooking spray.
- Wash and scrub the russet potatoes thoroughly.
- Using a mandolin, slice the potatoes uniformly and thinly. Place the sliced potatoes in a baking dish standing upright. See picture.
- Melt the butter. In a small bowl, mix the melted butter, minced garlic (if using), rosemary and thyme. Pour and spread the seasoned butter mixture over the potatoes, making sure it gets into and in between the slices.
For the Sauce:
- In a saucepan over medium heat, combine the heavy cream, shredded cheeses, garlic powder, onion powder, salt, and freshly ground black pepper.
- Stir continuously until the cheeses are fully melted, and the sauce is smooth and creamy. Remove from heat.
- Carefully pour the cheese sauce over the partially baked potatoes, making sure to get the sauce into the slices.
- Sprinkle with remaining grated cheese.
- Baked uncovered for 40-50 minutes or until the potatoes are tender, and the top is golden brown and bubbly.
- Remove the potatoes from the oven and let them cool for a few minutes. Garnish with fresh chopped chives or parsley for a pop of color and added flavor. Serve hot as a delightful side dish that will impress everyone at the table.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HeartSoulJoy on Instagram and hashtag it #HeartSoulJoy.