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Home"Stand Up" Cheesy Hasselback Potatoes

"Stand Up" Cheesy Hasselback Potatoes

Try this delicious twist on a French classic for a satisfying side you'll want again and again.


  • 3  ounces finely grated Gruyère
  • 2 ounces finely grated Parmesean cheese
  • 2 cups heavy cream
  • 2 medium cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, finely chopped
  • Kosher salt and black pepper
  • 3 to 3 ½ pounds Michigan russet potatoes, sliced 1/8-inch thic
  • 2 tablespoons unsalted butter

Directions - Prep Time: 20min | Cook Time: 1hr
  • Preheat oven to 400 degrees
  • In a medium sized bowl finely grate Gruyère and Parmesan cheese, transfer 1/3 of the cheese and set aside
  • Finely chop garlic and thyme, add to cheese mixture
  • Add cream to cheese and herbs, mix to combine, salt and pepper to taste
  • Slice Michigan Russet potatoes approximately 1/8" thick on a mandolin slicer, add to cream mixture and toss well to coat
  • Grease a 2qt casserole dish with butter
  • Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically, making sure they are tightly packed in the dish. 
  • Pour remaining cream and cheese mixture over the top of the potatoes until the dish is approximately half full. You may have some leftover cream
  • Top with remaining cheese and bake covered with foil  at 400 degrees for 30 minutes. Remove foil and bake for an additional 30 minutes. Let cool for approximately 10 minutes. 





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