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Hasselback Potato Gratin - All the yummy, crispy edges of hasselback potatoes and all the cheesy, creaminess of potato gratin contained in one casserole dish. With an Italian twist! | justalittlebitofbacon.com
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Spiralized Hasselback Potato Gratin

All the yummy, crispy edges of hasselback potatoes and all the cheesy, creaminess of potato gratin contained in one casserole dish.
Course Side Dish
Cuisine Mediterranean
Keyword hasselback potatoes, potato gratin
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 425kcal
Author justalittlebitofbacon

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 425kcal