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Cheesy Hasselback Potato Gratin

Cheesy Hasselback Potato Gratin

5 2

Presentation is everything and that’s one of the things we love about this holiday potato mash-up of hasselback potatoes and potato gratin. Hasselback-cut potatoes nestled together, surrounded by a smoky, savory, creamy, cheesy sauce. What’s not to love?! Looks impressive, yet easy to make. To easily slice the potatoes, place 2 rulers or wooden spoons on either side of the potato to slice them evenly without cutting all the way through.

serves 8 people


cost per recipe: $13.97

The price is determined by the national average.

  • 8

    medium Yukon Gold potato, unpeeled (about 3 pounds)

  • 2

    tablespoons butter

  • 1

    small onion, finely chopped (about 1/4 cup)

  • 2

    cloves garlic, minced

  • 1

    tablespoon all-purpose flour

  • 2

    teaspoons chopped fresh rosemary leaves

  • 1 1/2

    cups Swanson® Chicken Broth

  • 1/2

    cup heavy cream

  • 4

    ounces Gouda cheese, shredded (about 1 cup)

  • 1/2

    cup grated Parmesan cheese

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F.  Using a sharp knife, make crosswise cuts into the potatoes (1/8-to 1/4-inch apart) almost all the way through but leave the bottoms intact so that the slices stay connected at the bottom.  Arrange the potatoes in a 13x9x2-inch baking dish.  Fan the slices of the potatoes open slightly.

Step 2

Heat the butter in a 3-quart saucepan over medium heat.  Add the onion and cook for 3 minutes or until tender, stirring occasionally.  Add the garlic, flour and half the rosemary and cook and stir for 1 minute.  Stir in the broth and heat to a boil.  Reduce the heat to medium-low.  Cook for 5 minutes or until the broth mixture is slightly thickened.  Stir in the heavy cream, half the Gouda cheese and the Parmesan cheese.

Step 3

Pour the broth mixture over the potatoes, making sure the mixture gets in between the slices.  Cover the baking dish.

Step 4

Bake for 40 minutes.  Uncover the baking dish.  Spoon the broth mixture from the bottom of the dish over the potatoes.

Step 5

Bake for 20 minutes.  Sprinkle with the remaining Gouda cheese.  Bake for 5 minutes more or until the potatoes are tender and the cheese is melted and lightly browned.  Sprinkle with the remaining rosemary.

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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

  • Jackie C.

    April 3, 2017


    Made these for a Sunday dinner. Very easy to make and tasted great. I had a lot of compliments. Will definitely make again.

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  • Timmo T.

    October 17, 2016

    Gotta love potatoes!

    Easy recipe and great flavor!

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    (0) (0)

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