Parmesan Hasselback Potato CasseroleParmesan Hasselback Potato Casserole
Parmesan Hasselback Potato Casserole
Parmesan Hasselback Potato Casserole
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Recipe - Stillwater
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Parmesan Hasselback Potato Casserole
Prep Time30 Minutes
Servings6
Cook Time90 Minutes
Ingredients
2 cups heavy cream
4 cloves garlic, smashed
2 sprigs fresh thyme
1 1/2 tsp salt
1/2 tsp pepper
3/4 cup grated Parmesan
4 ½–5 lbs russet potatoes, peeled and cut into 1/8-inch slices
2 tbsp unsalted butter
Directions
  1. Preheat oven to 400°F and grease a 2-quart casserole.
  2. In a medium saucepan, combine cream, garlic, thyme, salt, and pepper over medium heat and bring to a boil.
  3. Reduce heat to low and simmer 10 minutes. Remove from heat and let stand until just warm. Discard garlic and thyme sprigs.
  4. In a large bowl, add potato slices, cream mixture, and 1⁄2 cup grated Parmesan. Toss to coat the potatoes, making sure to separate any slices that are sticking together.
  5. Pick up a handful of potatoes, place them into a stack. Lay them in the casserole dish, standing up vertically. Continue placing potatoes in the dish in rows. The potatoes need to be packed tightly. Pour the remaining cream and cheese mixture over the potatoes until the liquid comes halfway up the sides of the casserole. Do not fill more than halfway. Discard any leftover cream.
  6. Cover dish tightly with foil and transfer to the oven. Bake 25 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes. Carefully remove from oven, sprinkle with remaining 1/4 cup cheese, and return to oven. Bake until deep golden brown and crisp on top, about 15- 20 minutes. Remove from oven, let rest for 10 minutes before serving. 

Tip: If you find you’ve run out of potatoes before you’ve filled the baking dish, simply slice another potato, toss in cream mixture, and add to the dish.

30 minutes
Prep Time
90 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
2 cups heavy cream
Essential Everyday Heavy Whipping Cream, 36% Milkfat
Essential Everyday Heavy Whipping Cream, 36% Milkfat, 1 Quart
$7.39$7.39/qt
4 cloves garlic, smashed
Fresh Bulk Garlic
Fresh Bulk Garlic, 0.15 Pound
$0.90 avg/ea$5.99/lb
2 sprigs fresh thyme
Not Available
1 1/2 tsp salt
Morton Salt
Morton Salt, 26 Ounce
$1.39 was $1.49$0.05/oz
1/2 tsp pepper
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.39$1.13/oz
3/4 cup grated Parmesan
Kraft Cheese, Parmesan, Grated
Kraft Cheese, Parmesan, Grated, 8 Ounce
$5.39 was $6.29$0.67/oz
4 ½–5 lbs russet potatoes, peeled and cut into 1/8-inch slices
Produce Russet Potatoes
Produce Russet Potatoes, 1 Pound
$1.49 avg/ea$1.49/lb
2 tbsp unsalted butter
Essential Everyday Butter, Unsalted
Essential Everyday Butter, Unsalted, 4 Each
$4.49$1.12 each

Directions

  1. Preheat oven to 400°F and grease a 2-quart casserole.
  2. In a medium saucepan, combine cream, garlic, thyme, salt, and pepper over medium heat and bring to a boil.
  3. Reduce heat to low and simmer 10 minutes. Remove from heat and let stand until just warm. Discard garlic and thyme sprigs.
  4. In a large bowl, add potato slices, cream mixture, and 1⁄2 cup grated Parmesan. Toss to coat the potatoes, making sure to separate any slices that are sticking together.
  5. Pick up a handful of potatoes, place them into a stack. Lay them in the casserole dish, standing up vertically. Continue placing potatoes in the dish in rows. The potatoes need to be packed tightly. Pour the remaining cream and cheese mixture over the potatoes until the liquid comes halfway up the sides of the casserole. Do not fill more than halfway. Discard any leftover cream.
  6. Cover dish tightly with foil and transfer to the oven. Bake 25 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes. Carefully remove from oven, sprinkle with remaining 1/4 cup cheese, and return to oven. Bake until deep golden brown and crisp on top, about 15- 20 minutes. Remove from oven, let rest for 10 minutes before serving. 

Tip: If you find you’ve run out of potatoes before you’ve filled the baking dish, simply slice another potato, toss in cream mixture, and add to the dish.