Name: Hasselback Potato Casserole
Prep time: 25 min
Cook time: 1 h 55 min
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tablespoon. unsalted butter, plus more for greasing baking dish; 1 1/2 tablespoon. all-purpose flour; 1 3/4 cups heavy whipping cream; 1 tablespoon. finely chopped fresh rosemary, plus more for garnish; 1 tablespoon. kosher salt; 2 teaspoon black pepper; 2 teaspoon onion powder; 1 teaspoon garlic powder; 1 cup shredded Gruyère cheese, divided; 1/2 cup grated Parmigiano-Reggiano cheese, divided; 4 pound russet potatoes, peeled and thinly sliced crosswise into 1/8-inch-thick rounds

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Hasselback Potato Casserole

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Ingredients

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Instructions

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Instructions

Preheat the oven to 350 degrees F (180 degrees C) with racks in center and upper third (about 3 inches from heat source) positions. Grease a 7x11-inch baking dish with butter.

Heat 2 tablespoons butter in a large pot over medium heat until melted and foaming. Add flour; cook, whisking constantly, for 1 minute. Slowly whisk in cream until smooth. Whisk in rosemary, salt, black pepper, onion powder, and garlic powder. Heat over medium, whisking often, until cream is steaming; remove from heat. Whisk in 1/2 cup of the Gruyère and 1/4 cup of the Parmigiano-Reggiano until smooth.

Stir potatoes into cream mixture, breaking up slices until potatoes are evenly coated in cream mixture.

Stack about 3 inches of potato slices neatly in your hand, then lay them in the prepared baking dish, standing up vertically. Continue to stack and place potatoes in baking dish, moving around the perimeter and filling the center, until all the slices are added. Pour remaining cream mixture evenly over potatoes. Cover dish tightly with aluminum foil.

Bake in the preheated oven on the center rack until potatoes are almost tender, about 1 hour and 30 minutes. Remove foil and continue baking until browned on top, 20 to 25 minutes.

Remove potatoes from the oven, and increase oven temperature to Broil. Sprinkle evenly with remaining 1/2 cup Gruyère and 1/4 cup Parmigiano-Reggiano. Broil on upper rack until cheese is melted and lightly browned, 2 to 3 minutes. Let cool for 15 minutes. Garnish with rosemary before serving.

Serve and enjoy.

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Tips & Tricks (5)

Precision Potato Slicing 🔪
Use a mandoline or sharp chef's knife to create uniform 1/8-inch potato slices, ensuring even cooking and consistent texture throughout the casserole.
Cheese Layering Technique 🧀
Alternate layers of Parmigiano-Reggiano and Gruyère between potato layers to create pockets of melted cheese and maximize flavor distribution.
Moisture Control Magic 💧
Pat potato slices dry with paper towels before assembling to prevent excess moisture and ensure maximum crispiness on the top layer.
Cream Mixture Hack 🥄
Whisk flour into the heavy cream before adding to create a smooth, thickened sauce that prevents separation and ensures a creamy consistency.
Browning Perfection Trick 🔥
Finish the casserole under the broiler for 2-3 minutes to achieve those signature crispy, golden-brown potato edges without overcooking the bottom.