Hasselback potato gratin from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute Comté cheese for Gruyère cheese.

  • chawkins on November 19, 2025

    Very rich and very good. I made a quarter of the recipe in a mini loaf pan. Too much cream, had to chuck about half of it and I filled the pan almost to the top.

  • FromScratch on February 01, 2025

    Prep on this takes at least an hour, plus 1½ hours to cook. I cut the cream back by ¼ cup, because that's what fits in the dish I use. If there is too much liquid, there is less potato sticking up out of it to get brown, so this is a rare example of less is more, in a very more-ish dish.

  • srewolf on June 30, 2023

    NYTimes url: https://cooking.nytimes.com/recipes/1017724-cheesy-hasselback-potato-gratin try with other LC veges?

  • jenmacgregor18 on December 27, 2021

    We liked this better than our usual scalloped potatoes. I will be using this for our future holiday meals.

  • wkhull on November 21, 2021

    Gratuitously rich and and bland.

  • bernalgirl on August 05, 2021

    As rich and comforting as you would hope. Great holiday and special occasion fare and surprisingly easy to assemble.

  • Breadcrumbs on July 12, 2015

    Online Recipe from Serious Eats – This dish rec’d rave reviews on Chowhound so I couldn’t resist giving it a try and it was in fact sensational. What’s not to love? Heavy cream, cheese and potatoes baked until everything is golden brown and caramelized. Not a dish for every day but certainly as a treat when you need a side to impress. Photo here: http://chowhound.chow.com/topics/1016587?commentId=9613718#9613718

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