Hasselback Sweet Potato Gratin Recipe: WebstaurantEats Recipes
Whether you call them sweet potatoes or yams, you can impress your guests with this unique Hasselback sweet potato dish. Use the Hasselback method to slice sweet potatoes into thin sections that will become crispy as they bake but remain tender on the inside. Fan out the even slices to create an attractive presentation that will look stunning on your holiday table. Try this recipe with a different type of potato like the Japanese sweet potato for a new twist on old traditions.
Hasselback Sweet Potato Gratin Recipe
WebstaurantStore Food Stylist
Serves: 6 - 8
Total Time: 120 minutes
- 3 1/2 lb. sweet potatoes, peeled
- 1 oz. (2 Tbsp.) unsalted butter, at room temperature
- 1 cup heavy cream
- 2 Tbsp. finely chopped garlic
- 1 Tbsp. toasted mustard seed
- 1 Tbsp. horseradish
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 cup finely grated Manchego cheese (about 1 oz.)
- 2 Tbsp. thinly sliced scallions
- Fresh lemon juice
- Heat your oven to 375°F and position a rack in the center.
- Coat a 3-quart baking dish with butter.
- In a medium bowl, combine the cream, garlic, mustard seed, horseradish, salt, and pepper.
- Cut the tapered ends off the potatoes and discard. Thinly slice the potatoes crosswise into 1/8" slices. Sprinkle the potatoes with a squeeze of fresh lemon juice and arrange them in the baking dish.
- Pour the cream mixture over the potatoes and top with the Manchego cheese.
- Place the baking dish on a rimmed baking sheet and transfer to the oven. Bake until golden brown and bubbling, about 1 to 1 1/2 hours.
- Remove from the oven and allow to rest for 10 minutes. Top with the scallions and serve.
Slices of tender sweet potato topped with melted Manchego cheese will steal the show at your holiday table. You can find more recipes like this on the WebstaurantStore Instagram.