Hasselback Potato Gratin

Hasselback Potato Gratin

from countryliving.com

Whether you're searching for a perfect side dish for Thanksgiving or Christmas, you'll want to learn how to make this Hasselback Potato Gratin ASAP.

Ingredients

  • 2 tbsp. olive oil, plus more for baking dish
  • 3 medium onions, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 1/2 c. heavy cream
  • 4 garlic cloves, thinly sliced
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh rosemary
  • 8 oz. Gruyère, grated (about 2 cups), divided
  • 4 oz. Parmesan, grated (about 1 cup), divided
  • 3 1/2 lb. Yukon gold potatoes, peeled and sliced 1/4-inch thick

Directions

  1. 1

    Heat oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until golden brown, 30 to 40 minutes. 

  2. 2

    Preheat oven to 350°F. Lightly grease a 3-quart baking dish. Combine onions, cream, garlic, thyme, rosemary, 1 2/3 cups Gruyère, and 2/3 cup Parmesan in a bowl. Season with salt and pepper. 

  3. 3

    Arrange potato slices vertically in prepared baking dish. Pour cream mixture over potatoes, making sure some of the mixture goes between the potatoes. Cover with aluminum foil. 

  4. 4

    Bake until potatoes start to soften, 50 to 60 minutes. Remove foil and bake until potatoes are golden brown, 25 to 30 minutes. Sprinkle with remaining 1/3 cup Gruyère and 1/3 cup Parmesan. Bake until cheese is golden brown and bubbling, 5 to 10 minutes.