This Hasselback Potato Gratin is sure to be a crowd pleaser! Be sure to use more salt than you think you need; as it bakes, the cream mixture will absorb into the potatoes and season them throughout.
This recipe serves 8-10 people. You may halve the amounts of potatoes, Swiss cheese, heavy cream and half and half if you are serving a smaller group for Thanksgiving.
- 7 – 8 medium Russet potatoes
- 8 ounces finely grated Swiss cheese
- 2 ounces finely grated fresh parmesan cheese
- 2 cups heavy cream
- ½ cup half & half
- Salt & pepper
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcesteshire sauce
- 2 teaspoons fresh thyme leaves
Preheat oven to 400 degrees.
Combine cream, half & half, half of both cheeses, Dijon mustard, Worcesteshire sauce, thyme and salt and pepper in a bowl.
Peel and slice potatoes ¼ inch. Toss the potato slices in cream mixture until all slices are coated. Make stacks of potatoes then arrange them vertically so edges of potatoes face up. Pour remaining mixture over the potatoes. Cover with foil and bake 45 minutes. Remove foil and bake an additional 15 minutes or until potatoes are tender. Sprinkle with remaining cheese. Bake an additional 10 minutes or until cheese is golden. Serves 8 – 10