Beecher's Hasselback Potatoes Gratin

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Tips For The Best Beecher's Hasselback Potatoes Gratin

This recipe is great all year round – especially in the northwest, as russet potatoes are easily found any time of the year. In addition, you’ll likely be able to get your hands on jalapenos, cheese, and chicken stock nearly anywhere too. We love Flagship in this recipe, but for a smokier taste, go for our Smoked Flagship cheese. For an earthier, meatier taste, try our jerk-seasoned cheese, New Woman!

If you want this side to be the focal point of the evening, spending a little extra time to sort these in size may be worth it. If you don’t mind a more rustic look in terms of presentation, group your potatoes as you like. The slices will probably not all be the same height once stacked in the pan, so arrange them to your preference.

How To Make Beecher's Hasselback Potatoes Gratin

Roll up those sleeves! You’re going to get messy with this one, so be ready. Making sure you’re properly prepared ahead of time and have a sink nearby to rinse your hands from time to time will be key to containing the mess. Or, bring in a helper.


This recipe is very low maintenance. The potatoes do not require boiling ahead of time. Cutting your potatoes in half length-wise will insure they cook thoroughly in the chicken broth while they’re in the oven. Slicing to an 1/8-inch is difficult to just eyeball, so think as thin as possible. Since we’re not boiling these ahead of time, we want to make sure they’re thin enough to cook thoroughly in our mixture as they bake.


PRO TIP: Don’t skimp on that cheese topping! The more the merrier.


Prep Time: 30 minutes
Cook Time: 30 to 40 minutes
Total Time: 1 hour 10 minutes
Serves: 4 to 6 as a side dish

Beecher's Product used

Flagship Cheese

Triangle of Beecher's Flagship Cheese
The first wheel of Flagship, Beecher’s signature cheese, was handcrafted just as Beecher’s Handmade Cheese opened its doors in Seattle’s historic Pike Place Market in November of 2003. Flagship is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor. It is carefully aged for 15 months to fully develop its complex flavor and ever-so-slight crumble. Outstanding on a Beecher’s cracker! BUY NOW AT MURRAY'S CHEESE


1 jalapeno, seeded, minced and smashed with the side of the knife

2 medium garlic cloves, diced

3 russet potatoes (medium to large), cut in half lengthwise and then into 1/8-inch slices

1 tablespoon plus 1 teaspoon kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon smoked paprika

24 ounces chicken stock (3 cups)

12 ounces Beecher’s Flagship cheese, grated


1. Preheat the oven to 375 degrees F. Oil a 9x13-inch baking dish.

2. In a large mixing bowl, mix together the jalapeno, garlic, salt, pepper, and paprika. Add the potatoes and chicken stock to the bowl and stir. Top with 1 cup cheese and gently fold until the ingredients look evenly distributed.

3. Using your hands, scoop up a handful of potatoes and collect them into a stack, laying the stack on its side in the prepared baking dish so that the slices are vertically standing. Continue to lay the potato stacks in the dish, working around the edge and into the center until all of the potatoes are added.

4. Pour the remaining broth over the potatoes until the broth fills the dish halfway (do not overfill). Discard the remaining broth.

5. Bake in the oven for 30 to 40 minutes, until the potatoes are easily pierced with a fork. Remove the dish and top with the remaining cheese. Bake for an additional 15 minutes or until the cheese has browned.

6. Serve hot.

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