Grilled Hasselback Potatoes au Gratin Recipe

4.67 from 3 votes

Grilled Hasselback Potatoes au Gratin Recipe

Thinly sliced potatoes, stacked with a creamy, cheesy, and spice filled potatoes au gratin recipe topped with melted cheese.

Prep Time20

Cook Time11 30

Course: Entree, Side Dish

Cuisine: American, French

Keyword: grilled potatoes, hasselback potatoes, potatoes au gratin, potatoes au gratin recipe

Servings: people

Author: Mary Cressler | Vindulge

Cost: $10.00

Equipment

1 10-inch cast iron pan

Ingredients

2 tablespoons butter (To grease the cast iron pan)
2 1/2 - 3 pounds russet potatoes, thinly sliced with a mandolin
2 cups heavy cream
1 cup Swiss Emmental cheese, shredded (about 3 ounces of block cheese)
1 cup smoked white cheddar cheese, shredded (about 3 ounces of block cheese)
2 tablespoons Dijon mustard
1 ½ tablespoons Ultimate Dry Rub (can sub your favorite all-purpose seasoning)
½ tablespoon freshy thyme, chopped
2 cloves garlic, finely diced

Instructions

Preheat Grill: Prepare the grill for two-zone cooking so you have an indirect side. You'll be cooking only on the indirect side. Target 375 degrees Fahrenheit in the cooking chamber.
Coat your 10" cast iron pan with butter.
Prepare Cream Mix: Place the heavy cream, half of the cheeses, Dijon, dry rub, thyme, and garlic into the large bowl. Stir to combine. Note: You reserve the other half of the cheese to put onto the gratin during the last 30 minutes of cooking. Add the potato slices to the liquid to soak and mix up using your hands ensuring all sides of every piece of the potatoes gets tossed in the liquid.
Prepare the Gratin: In the buttered 10-inch cast iron pan layer the potatoes vertically next to each other, and continue around the pan until all empty spaces are filled. The potatoes should be tightly packed. Top the potatoes with the remaining liquid until there is about 1/2 inch from the top (do not fill to the very top). Cover with foil or a lid.
Grill: Place the pan (covered with a lid or foil) on the grill and cook for 30 minutes. After 30 minutes, remove the lid (or foil) and cook an additional 30 minutes. Top with remaining cheese, and then cook 20-30 more minutes. (After 20 minutes, check to see if the cheese is melted, golden brown, bubbly, and crisp on top. If it is, then remove it. If it isn't let it go another 10 minutes.)
Remove, and let cool 10 minutes and then serve right from the cast iron pan.

Notes

Ingredient Considerations:

Potatoes – We prefer russet potatoes for this recipe. The level of starch and how they crisp up creates our ideal texture. You can substitute Yukon Gold or yellow potatoes as well. We are preparing 3 pounds of potatoes, but you may only use 2.5 depending on the exact size of the baking dish and how tightly you pack the potatoes.

Cheese – There are a lot of cheese combinations and you can customize your preferred flavor profile. In our case, we are using Swiss Emmental (which is similar to Gruyère or Comté), and also smoked white cheddar. The ratio is 1:1 for any cheese combination. It’s very similar to a cheese ratio for our fondue.

Products We Use (May be affilate links):

Nutrition