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Hasselback Russet Potato Gratin

Servings: 6 to 8

You can play around with the way you place the potatoes in this gratin: back and forth in rows, concentric circles, or randomly. Any way you choose will result in the same crunchy, cheesy top.


  • 1 oz. (2 Tbs.) unsalted butter, at room temperature
  • 1 cup heavy cream
  • 2 Tbs. finely chopped garlic
  • 1 Tbs. toasted dill seed
  • 1 Tbs. whole-grain mustard
  • Kosher salt and freshly ground black pepper
  • 3-1/2 lb. russet potatoes, peeled
  • Fresh lemon juice
  • 1/2 cup finely grated aged Cheddar (about 1 oz.)
  • 1 to 2 tsp. chopped fresh dill

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 50
  • Sodium (mg): 320
  • Carbohydrates (g): 40
  • Fiber (g): 4
  • Sugar (g): 3
  • Protein (g): 6


  • Position a rack in the center of the oven, and heat the oven to 375°F. Coat a 3-quart baking dish with the butter.
  • In a medium bowl, combine the cream, garlic, dill seed, mustard, 1-1/2 tsp. salt, and 1/2 tsp. pepper.
  • Cut the tapered ends off the potatoes and discard. Thinly slice the potatoes crosswise into 1/8-inch-thick slices. While slicing, sprinkle the potatoes with lemon juice, and arrange them in the baking dish. Pour the cream mixture over the potatoes, and top with the cheese. Put the gratin on a rimmed baking sheet, and transfer to the oven. Bake until golden brown and bubbling, about 1-1/2 hours.
  • Remove from the oven, and allow to rest for 10 minutes. Top with the dill and serve.


Rate or Review

Reviews (4 reviews)

  • kzatrini | 04/21/2019

    This was hit at Easter dinner. I used Parmesan cheese because I didn't think cheddar would work with a rack of lamb and it worked very well. Great presentation too.

  • Ready2retire | 12/11/2018

    Family loves it! Used yellow mustard and left off the dill, and it was great!

  • maryhelen | 12/05/2018

    Excellent recipe, made it as recipe called for - a big hit!

  • user-5651275 | 11/27/2018

    These were amazing. It look a bit more cream to cover our potatoes, so we increased the sauce a bit. We also used parmesan cheese because that's what we had on hand, and it worked really well.

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