Easy Cheesy Au Gratin Hasselback Potatoes

8 servings
1 hr 10 min

I’m so excited about these easy cheesy au gratin hasselback potatoes! I LOVE these and I know that you will too. These easy potatoes make an amazing holiday side dish that the whole family will love.

When I was a kid, I loved au gratin potatoes. You know, like the kind in the box? I LOVED them.

And now that I cook for part of my living, I obviously no longer make them out of a box. But I wanted to make a holiday recipe to pay homage to one of my childhood favorites.

And guys – it came out so GOOD. This is one of those ‘grab a fork and eat it out of the pan’ recipes.

Note: This recipe requires a mandoline. Please, please, please: wear a protective kitchen glove when using a mandoline. They are sharp people, and you all need all of your fingers.

Easy Cheesy Au Gratin Hasselback Potatoes
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 4 cups Yukon Gold potatoes (about 2 lbs)
  • 2 tbsp butter
  • 3 cloves garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dried rosemary
  • 2 cups milk (I recommend using whole milk)
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup Parmesan cheese

Preheat oven to 350°.
Using a mandolin, thinly slice potatoes until 1/8 in thick. Set aside.
In a small saucepan, melt butter over medium-low heat. Add garlic and cook for 2 minutes, stirring frequently.
Add in salt, pepper, and rosemary to the saucepan and whisk. Slowly add in milk and whisk until everything is combined.
Remove saucepan from heat and slowly stir in 1/2 cup of the cheddar cheese.
In a circular greased baking dish, line potatoes in a circular ring. Once the outer ring is complete, continue with inner rings until the whole dish is filled.
Pour cheese sauce evenly over potatoes. Top dish with remaining Cheddar cheese and Parmesan cheese.
Bake for one hour, or until cheese is browned and bubbly.
Christina Musgrave | Tasting With Tina
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  • Grannie Pam Grannie Pam on Jan 21, 2021


    Do you peel the potatoes?

    Do you mince the garlic?

    • See 1 previous
    • Annie Doherty Annie Doherty on Jan 22, 2021

      We don't peel the potatoes, just give them a good scrub beforehand, most of the nutrition us just under the skin. I don't peel the garlic, easiest way is to crush it with a heavy knife, then the peel just it's off, much quicker in my experience. 👍

  • Mary Mary on Dec 09, 2023

    It looks like you’ve put sun dried tomatoes on the top of this. Although that would probably be yummy, but in your recipe, is that just the cheese browning?