Cheesy Hasselback Potatoes Gratin

Cheesy Hasselback Potatoes Gratin

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Course Side Dish
Cuisine Irish
Servings 4


  • 4-6 potatoes
  • 2 tbsp olive oil
  • 2 tsp chopped thyme
  • 1 tsp rosemary
  • 500 ml cream
  • 2 tbsp wholegrain mustard
  • 50 g parmesan grated
  • 50 g Comte grated
  • Sea salt and pepper


  • Preheat the oven to 160ºC.
  • Cut the potatoes into thin slices without cutting all the way through them. The incisions should go about three-quarters of the way down.
  • Place the potatoes in a ceramic tray. Sprinkle with salt and scatter the thyme and rosemary.
  • In a saucepan, place the garlic, mustard and cream. Bring the mixture to the boil over medium heat and pour over the potatoes. add the grated cheese.
  • Place in the oven loosely covered with parchment paper and foil.
  • Roast for about 90 minutes, basting from time to time. Remove from the oven and enjoy while hot and crispy.
Keyword cheese, cream, gratin, Kevin Dundon, potato

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