Whole30 Hasselback Potato Gratin Recipe is the perfect way to make a twist out of your mashed potato. Giving up all your favorite creamy and cheesy dishes that were on your weekly dinner rotation for months. It feels like it should be a sin. This Whole30 Hasselback Potato Gratin takes Hasselback potatoes and cooks them like baked potatoes. If you’re new to Whole30, you might be thinking “creamy, what? on Whole30? How?”, then this is the answer!
Creamy Whole30 Mushroom Hasselback Potato Gratin Recipe by JZ Eats
What is a Hasselback Potato Gratin?
Hasselback potato gratin is exactly what it sounds like. It has all the best elements of a classic Hasselback potato recipe and a potato gratin recipe combined into one deliciously crispy and creamy potato side dish.
We can all agree that potatoes are a universal ingredient that not many people dislike. We never really ever met someone who didn’t like a potato. Have you?
Honestly, how could you not like potatoes? Slow roasted tiny potatoes are amazing when you cook them in the oven to make them nice and crisp, french fries are the best, and who doesn’t love a good Sweet Potato Fries?
WHAT MAKES THESE HASSELBACK POTATOES SO DELICIOUS?
The creamy mushroom sauce that gets poured over the potatoes makes them insanely addicting and impossible to stop eating. These potatoes are sliced thin, stacked upright in a baking dish, baked in the oven until they become super crispy, and then smothered in the creamiest mushroom sauce. If you’re not vegetarian, we highly recommend adding some bacon to the creamy mushroom sauce. It’s SO good.
Whole30 Hasselback Potato Gratin
- 4 large russet potatoes or small yukon gold
- 16 oz mushrooms mushroom blend or shiitake mushrooms
- 6 cloves garlic minced
- 1/4 cup vegetable broth
- 16 oz coconut cream 2 cans
- 1 small yellow onion
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1 tbsp chopped chives
- 1 tbsp Fresh chopped parsley
- olive oil
- Preheat the oven to 400 F.
- Peel and thinly slice the potatoes with a sharp knife or a mandoline. Brush the potatoes with olive oil and sprinkle with salt and pepper. Add 2 tbsps of olive oil to the bottom of an 8×8 baking dish. Add the sliced potatoes to the baking dish, standing upright. Lightly spray the tops of the potatoes with olive oil.
- Cover the baking dish with tin foil and bake at 400 F for 40 minutes. Remove the foil, lightly spray with olive oil if the potatoes look dry, and bake for 30 minutes uncovered until the potatoes start to crisp around the edges.
- While the potatoes are baking, heat a non-stick skillet with 1 tbsp of olive oil on medium-high heat. Add the mushrooms, onions, and garlic and saute for 2-3 minutes or until mushrooms have begun to brown. Then add the vegetable broth and cook for 1 more minute. The mushrooms should begin to absorb the broth. Next, add the coconut cream (shake it first!), red pepper flakes, garlic powder, onion powder, and parsley, increase the heat to medium-high, stirring constantly for 3-4 minutes until bubbly but not at a rolling boil. Taste and add salt and pepper to your liking. Set the sauce aside, covered to keep it warm.
- When the potatoes are finished, remove them from the oven and pour the mushroom cream sauce over them. Garnish the potatoes with fresh chopped chives and serve immediately.