Scale

2 lbs Yukon Gold or russet potatoes

2 tbsp butter, melted

2 cloves garlic, minced

1 cup heavy cream

1/2 cup whole milk

1 tsp salt

1/2 tsp black pepper

1/2 tsp thyme

1 cup shredded gruyère or cheddar cheese

1/4 cup grated parmesan cheese

Optional add-ins:

Fresh rosemary

Chives

Crumbled bacon

1. Preheat oven to 400°F (205°C) and grease a baking dish.

2. Place potatoes between two wooden spoons and slice thinly, stopping before cutting all the way through.

3. Arrange potatoes upright in the baking dish.

4. Mix melted butter and garlic, then brush over potatoes.

5. In a bowl, whisk cream, milk, salt, pepper, and thyme.

6. Pour cream mixture evenly over potatoes, letting it seep between slices.

7. Cover tightly with foil and bake for 45 minutes.

8. Remove foil, sprinkle with gruyère and parmesan cheese.

9. Bake uncovered for 20–25 minutes until golden and crispy on top.

10. Let rest for 10 minutes before serving.

• Slice potatoes thin for best texture.

• Gruyère gives the best melt and flavor.

• Crisps more as it cools slightly.

Keywords: hasselback potato gratin, crispy potato gratin, creamy potato side dish