This indulgent hasselback potato gratin is the ultimate side for your long and lazy lunch. Choose either Comté or Gruyere cheese to be the hero of this irresistible dish, with a handful of finely grated parmesan to give it a sharp kick.

What you need to know before you start

You’ll need a 24cm round ovenproof dish, a cheese grater, a large saucepan and a mandoline to thinly slice the potatoes. If you don’t have a mandoline, you can use a sharp knife, a steady hand and a bit of patience. The hero ingredient for this potato gratin is Comté – a raw cow’s milk cheese from the Jura region near the magical snow-capped Alps of France. 

This dish serves six as a side, so pair it alongside a main dish like a pork belly, a lamb rack with parsley crust and cherries or a roast chicken with chorizo and sage stuffing. 

Why is this the best cheesy hasselback potato gratin recipe?

Everyday potato gratin is elevated here thanks to the use of Comtè, which is a truly unique cheese. In fact, each and every wheel of Comté is different. There are 83 official descriptor words to capture this cheese’s diverse range of flavours and aromas. These are divided into six categories: lactic, fruity, roasted, vegetal, animal and spicy. 

Made with simple ingredients like cheese, potato, cream and herbs, this is an indulgent crowd-pleasing side dish that’s perfect for Christmas lunch, Sunday dinner or dinner parties with friends. Plus, the golden, crunchy texture complemented by the luscious creamy filling makes for a wonderful mouthfeel. 

What is the difference between scalloped potatoes and potato gratin?

While both dishes hero the humble potato, potato gratin, also known as potatoes au gratin, is made with cheese and a rich cream mixture. Scalloped potatoes are instead cooked in a flavourful broth and do not contain cheese. 

Do you need to soak potatoes before making potato gratin?

You should never soak your sliced potatoes in water if you’re making a gratin, as the starch plays a key role in binding the dish together. You can peel your potatoes and pop them whole in a bowl of cold water ahead of time to avoid oxidisation, but don’t slice them until you’re ready to start making the recipe. If you slice the potatoes too early and let them sit, they will turn brown.

What ingredients you’ll need

Comté: Hailing from France, Comté imparts a nutty, slightly smoky, fruity and sweet aroma to the dish. If you can’t get a hold of any, you can substitute Gruyere.

Parmigiano Reggiano: This adds a rich, nutty flavour to the dish and creates a crispy top when baked. You can also use parmesan. 

Double cream: The rich, velvety texture of double cream creates a creamy and indulgent gratin. 

Garlic cloves: Garlic infuses with the cream mixture to impart a fragrant, savoury aroma. 

Fresh thyme: The slightly earthy notes from thyme complement the richness of the cream and cheese.

Fresh rosemary: Rosemary adds an aromatic flavour that contrasts with the creaminess of the dish. 

Smoked paprika: Paprika introduces a subtle smoky heat and a vibrant red hue, giving the gratin a warm, complex flavour.

Unsalted butter: Butter is used to grease the ovenproof dish to stop the potatoes from sticking. 

Desiree potatoes: The waxy and creamy texture of desiree potatoes makes them perfect for this dish. They hold their shape when baked, creating a firm yet tender base that absorbs the flavours of the cream and herbs beautifully.

How do you arrange a potato gratin? 

Potato gratin has three main components: potato slices, the creamy cheese mixture and the grated cheese topping. Before arranging, coat each slice of potato in the cheese mixture, using your hands to separate any slices to ensure everything is coated.

Instead of layers, this version of potato gratin sees stacks of potatoes with the edges aligned vertically placed around the perimeter and into the centre of the dish in a tight snail shape. Pour over any remaining mixture and finish with the grated Parmigiano Reggiano or parmesan. 

How to store leftover potato gratin

Leftover potato gratin can be stored in the fridge for up to 3 days. Cool completely before transferring to an airtight container. When you’re ready to eat, reheat in the oven. You can also freeze portions of gratin in an airtight container for up to 1 month. Thaw in the fridge and reheat in the microwave.

What to serve with cheesy hasselback potato gratin

Potato gratin is best served straight out of the oven with a generous sprinkling of fresh thyme and rosemary leaves. Leave it in the dish it was baked in for a rustic look and place it directly on the dinner table with a serving spoon. 

This potato bake works well with heavier meats like sausages, steaks or lamb chops. Or you can even serve it as a main meal with a simple green side salad. 

If you love our cheesy hasselback potato gratin recipe, try this 

Ready to up your cheese intake? You’ll love our selection of lusciously cheesy recipes:

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