Stand Up Cheesy Hasselback Potatoes
Try this delicious twist on a French classic for a satisfying side you'll want again and again.
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- 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 thick
- 2 tablespoons unsalted butter
- 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.