Directions
- Preheat your oven to 200°C (400°F) and grease a casserole dish with butter.
- Wash and dry the potatoes. Using a sharp knife, make Hasselback-style slices: thin cuts across the top, stopping just before the base so the potato stays intact.
- In a small bowl, mix the heavy cream, minced garlic, thyme, salt, and pepper.
- Arrange the sliced potatoes vertically in the prepared casserole dish, or slightly leaning for a decorative effect.
- Pour the cream mixture evenly over the potatoes, allowing it to seep into the cuts for maximum flavor.
- Sprinkle the grated cheddar and Parmesan cheeses generously on top of the potatoes.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake uncovered for an additional 20–25 minutes, or until the potatoes are tender, golden, and bubbly.
- Remove from the oven, garnish with extra fresh thyme leaves, and serve warm.
Recipe Details
- Prep time: 15 minutes
- Cook time: 55 minutes
- Total time: 1 hour 10 minutes
- Servings: 4–6
- Difficulty level: Medium
Variations & Substitutions
- Swap cheddar with Gruyère or Fontina for a richer, nuttier flavor.
- Add a sprinkle of paprika or smoked paprika for subtle warmth and color.
- Mix in cooked bacon bits or caramelized onions for extra depth.
- For a lighter version, use half-and-half instead of heavy cream.
Serving Suggestions
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