Love the crispy edges and fun look of hasselback potatoes while wanting the creamy, cheesiness of a potato gratin? Well, then I have the side dish for you! Russet potatoes are spiral-cut, stacked up on their edges like a hasselback potato, and baked until crisp. Then they are loaded up Italian style with cream and fontina cheese and plenty of prosciutto to finish as a gratin.
You’ll notice that I spiralized the potatoes for this gratin. (For more spiralization adventures, see my Spiralized Gluten-Free Pear Ginger Crumble.) I wasn’t going to at first, but it turns out the spiral cutting the potatoes works really well here!
How do you make hasselback potato gratin?
To make a spriralized hasselback potato gratin, first spiralize the potatoes then arrange them in the casserole dish. Bake the potatoes with milk and cheese until the potatoes are tender and the cheese is melted.
Once I had the cutting technique figured out, it was time to decide exactly what else to add and when to add it.
The first thing I learned is that this more open type of gratin does not do well if you add the cheese at the beginning. By the time the potatoes are done, the cheese is a gloppy mess! Just say no to gloppy cheese. 🙂
Instead, the best thing to do is to bake the potatoes with just a bit of olive oil and garlic to start. Once they have begun to brown, then you add the cream. As for the cheese and other add-ins? They go in at the end when the potatoes are soft and cooked through.
There you have it! It took me a few tries to get it perfect, but you can have the yummy crispy edges of a hasselback potato and the creaminess of a gratin all in one casserole dish! That’s my kind of food.
If you try my recipe for Hasselback Potato Gratin, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Spiralizing, Annemarie
Spiralized Hasselback Potato Gratin
- 4 lbs russet or yellow potatoes
- 2 tbsp olive oil
- 5 cloves garlic, thinly sliced
- 1 tsp kosher salt
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 oz fontina cheese, shredded
- 1/2 oz parmesan cheese, shredded
- 2 oz prosciutto, chopped
- 2 tbsp chopped fresh sage leaves
- 2 tbsp fresh rosemary leaves
- Preheat oven to 425F.
- Scrub the potatoes and attach them to the spiralizer to be thinly cut into slices. Alternatively, cut them thinly (2 mm) with a knife or a mandoline.
- Rinse the potatoes to wash away some of the starch and then dry them well. Toss the potatoes in olive oil and salt and arrange them on their edges, standing up in the rows in a casserole dish. Slip garlic slices in between every couple pieces of potato.
- Bake for 30 minutes.
- Add the milk and cream to the casserole dish.
- Bake for 20 minutes more, or until the potatoes are tender.
- Carefully spread out the potato slices a little and slip cheese, prosciutto, sage, and rosemary in between. So long as I was quick, I could use my fingers; however, a utensil such as a spoon or butter knife would work as well. Don't worry about being too neat about it. Sprinkle some in between the rows, some in between the slices, and the rest over the top.
- Bake the gratin for 10-15 minutes, or until the cheese is melted and the prosciutto is a little crispy.
- Which potatoes to use? Russet potatoes will give you a crispier and crunchier gratin while yellow potatoes will make a creamier and more tender gratin. Both are good!
- Peeling: There is not need to peel the potatoes. I made this peels on and we were all happy with the flavor.
- Make ahead: The gratin can be cooked through the second baking (before adding the cheese) and then cooled to be made later in the day. Bring the gratin to room temperature before putting it back in the oven and then heat it through for 10-15 minutes (check to make sure the middle is hot) before adding the cheese. To prevent over-crisped edges, cover the gratin with foil during the reheating process.