Hasselback potato gratin from Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day (page 209) by Anna Olson

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Accompaniments: Autumn roasted chicken with stuffing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on March 08, 2026

    I used 4 medium Yukon golds with 1/2 the sauce...perhaps a bit too saucy?? but oooohhhh so good. I had some gruyere to finish up so it went into the sauce & I seasoned with a rosemary infused salt. I also gave it a final sprinkle of reggiano, perhaps gilding the lily but again, these were delicious and it was a good idea to eat these with just a green salad on the plate. Because the hasselbacked potatoes are 1st roasted without the sauce (but with clarified butter + S & P) and then finished with the sauce, the potatoes were cooked perfectly.

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