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Cheesy Hasselback Potato Gratin

An image of prepared Cheesy Hasselback Potato Gratin made with Yukon Gold potatoes, onion, rosemary, Swanson® Chicken Broth, cream, Gouda cheese and Parmesan cheese.
  • prep time: 20 min
  • total time: 30 min
  • serves: 8 people

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.


  • 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


  • 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

Calories 283
Total Fat 11 g
Sat. Fat 7.1 g
Trans Fat 0 g
Cholesterol 38 mg
Sodium 423 mg
Total Carb 36 g
Dietary Fiber 5 g
Sugar 3 g
Protein 10 g
Vitamin D 1 %DV
Calcium 16 %DV
Iron 7 %DV
Potassium 20 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.