Hasselback Idaho® Potatoes Gratin


  • 1 cup heavy cream
  • 2 garlic cloves, finely minced
  • ¼ teaspoon freshly grated nutmeg
  • 2 sprigs fresh thyme
  • 2 pounds Idaho® potatoes, about 3 large potatoes, scrubbed clean
  • 3 ounces Gruyere cheese, grated
  • 2 tablespoons unsalted butter, cut into 12 pieces
  • ½ teaspoon kosher salt and black pepper
  • 1 tablespoon grated Parmigiano Reggiano


  1. In a small saucepan over medium heat combine the heavy cream, minced garlic, nutmeg and thyme. Bring to a simmer and remove from heat to let steep for 10 minutes.
  2. Heat your oven to 400° and have 2 quart baking dish nearby.
  3. With a sharp knife, cut a small piece off the bottom of each potato to create a flat surface. Starting from the edge of the potato, cutting straight down, slice the potato until it cuts almost all the way through. Continue down the potato making ⅛ to ¼ inch cuts and fanning the slices as you go. Repeat with the remaining two potatoes.
  4. Place the three potatoes in the baking dish and divide the butter amongst the potatoes, inserting it into the slices.
  5. Next divide the shredded gruyere between the potatoes, tucking it into the slices and on top.
  6. Pour the heavy cream over the potatoes, straining out the garlic and heavy cream. Cover the baking dish and bake for 45 minutes. Season with kosher salt and black pepper.
  7. Carefully remove the dish from the oven, sprinkle the parmigiano-reggiano over the top, return to the oven uncovered and bake for an additional 15 minutes or until golden brown on top.
  8. Remove and let sit for 5 minutes before serving with some of the sauce poured over the top.