Print

Perfect Hasselback Potatoes au Gratin Recipe Easy for Upscale Entertaining

hasselback potatoes au gratin - featured image
Print Recipe

Crispy, golden hasselback potatoes layered with creamy cheese and a subtle garlic-thyme béchamel sauce, perfect for upscale entertaining or cozy dinners.

Ingredients

Scale
  • 4 medium Yukon Gold potatoes (about 2 pounds / 900g)
  • 1 ½ cups shredded Gruyère cheese (about 150g)
  • ½ cup shredded sharp white cheddar cheese (about 50g, optional but recommended)
  • 4 tablespoons unsalted butter (60g), softened
  • 3 tablespoons all-purpose flour (24g)
  • 2 cups whole milk (480ml)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • ¼ teaspoon ground nutmeg
  • ¼ cup grated Parmesan cheese (about 25g)
  • 2 tablespoons panko breadcrumbs (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease your baking dish with butter or cooking spray.
  2. Wash and dry the Yukon Gold potatoes thoroughly. Place a potato on a cutting board and slice thinly about ⅛ inch (3mm) apart, slicing almost all the way through but leaving the bottom intact. Use two chopsticks or wooden spoons as a slicing guard.
  3. In a medium saucepan, melt 4 tablespoons (60g) butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  4. Whisk in 3 tablespoons (24g) all-purpose flour and cook for about 2 minutes, stirring constantly to avoid lumps.
  5. Slowly pour in 2 cups (480ml) whole milk, whisking continuously. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  6. Remove from heat; stir in fresh thyme leaves, ¼ teaspoon ground nutmeg, and season with salt and freshly ground black pepper to taste.
  7. Arrange the sliced potatoes upright side by side in the prepared baking dish. Spoon the béchamel sauce over and between the slices, coating each layer.
  8. Sprinkle 1 ½ cups (150g) shredded Gruyère and ½ cup (50g) sharp white cheddar evenly over the top and between layers.
  9. Dot with small bits of softened butter between slices for extra richness.
  10. Finish with ¼ cup (25g) grated Parmesan cheese and optional 2 tablespoons panko breadcrumbs on top to create a golden crust.
  11. Bake uncovered for about 40-45 minutes until potatoes are tender and the top is golden and bubbly. Tent loosely with foil if top browns too quickly.
  12. Rest for 5-10 minutes before serving to allow the sauce to thicken and make slicing easier.

Notes

Rest potatoes on chopsticks when slicing to avoid cutting through. Whisk béchamel constantly to prevent lumps. If top browns too fast, tent with foil. Parboil potatoes 5 minutes before slicing to reduce bake time if desired. Spoon sauce over potatoes halfway through baking if pooling occurs. Leftovers reheat best in oven to maintain crispness.

Nutrition

Keywords: Hasselback potatoes, au gratin, cheesy potatoes, upscale side dish, dinner party recipe, creamy potatoes, baked potatoes, easy potato recipe

Find it online: https://oracooks.com/perfect-hasselback-potatoes-au-gratin-recipe-easy-for-upscale-entertaining/