Fronk Recipes

Hasselback Potato Gratin

6 servings


1 hour 50 minutes

total time


3 ounces (85g) finely grated Gruyère cheese

2 ounces (60g) finely grated Parmigiano-Reggiano cheese

2 cups (480ml) heavy cream

1 tablespoon fresh thyme leaves, roughly chopped

2 medium cloves garlic, minced

Kosher salt and freshly ground black pepper

3 to 3 1/2 pounds (1.4 to 1.6kg) russet potatoes, peeled and sliced 1/8 inch thick on a mandoline slicer (5 to 6 medium potatoes; see note)

2 tablespoons (30g) unsalted butter


Adjust oven rack to middle position and preheat oven to 400°F. Grease a 2-quart baking dish with butter. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, thyme, and garlic to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Pick up a handful of potatoes, organizing them into a neat stack, and lay them in prepared baking dish with their edges aligned vertically. Continue placing potatoes in dish, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potatoes, coat slices with cream mixture, and add to dish (see note). Pour excess cream/cheese mixture evenly over potatoes until mixture comes halfway up sides of dish. You may not need all excess liquid (see note).

Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil and continue baking until top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.


Serving Size

Serves 4 to 6


628 kcal

Total Fat

40 g

Saturated Fat

25 g

Unsaturated Fat

0 g

Trans Fat



125 mg


431 mg

Total Carbohydrate

53 g

Dietary Fiber

5 g

Total Sugars

5 g


15 g

6 servings


1 hour 50 minutes

total time
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