Hasselback Potato Gratin (No-Peel, Make Ahead)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thinly sliced potatoes layered with Gruyère and Parmigiano-Reggiano in a creamy herb broth, baked until tender. A rich, make-ahead side that can be prepared in advance and reheated.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 ounces (about 1 1/3 cups) grated Gruyère or comté cheese
- 2 ounces (about 2/3 cups) grated Parmigiano-Reggiano
- 1 cup heavy cream
- 1 cup chicken stock or vegetable stock
- 2 medium cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped
- Kosher salt and black pepper
- 4 to 4½ pounds red potatoes, unpeeled and sliced ⅛-inch thick on a mandoline slicer
- softened butter for greasing
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 30m
- Sodium
- 235mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 935mg
- Calcium
- 183mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 235MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.