The Potato Dish Everyone Will Fight Over This Thanksgiving
The Potato Dish Everyone Will Fight Over This Thanksgiving is a medium American recipe that serves 6. 350 calories per serving. Recipe by NYT Cooking on YouTube.
Prep: 30 min | Cook: 1 hr 30 min | Total: 2 hrs 15 min
Cost: $13.50 total, $2.25 per serving
Ingredients
- 4.5 lb Russet Potatoes (peeled and sliced 1/8 inch thick; high‑starch potatoes give crisp edges)
- 2 cup Heavy Cream (full‑fat for richness; room temperature)
- 8 oz Gruyère Cheese (grated; 2/3 used in mixture, 1/3 reserved for topping)
- 4 oz Parmesan Cheese (freshly grated)
- 2 tsp Fresh Thyme (leaves stripped and minced)
- 2 clove Garlic (minced)
- 2 tbsp Unsalted Butter (softened; for greasing dish and dotting on top)
- 1.5 tsp Kosher Salt (generously season the cream mixture)
- 0.5 tsp Freshly Ground Black Pepper (to taste)
Instructions
Preheat Oven
Set the oven to 400°F (200°C) and allow it to preheat while you prepare the potatoes and cream mixture.
Time: PT5M
Temperature: 400°F
Slice Potatoes
Peel the russet potatoes. Using a mandoline set to about 1/8‑inch thickness, slice each potato into thin, even rounds, keeping the slices attached at the base so they stand upright when layered.
Time: PT20M
Prepare Cream Mixture
In a large mixing bowl combine the heavy cream, 2/3 of the grated Gruyère, all of the grated Parmesan, minced garlic, chopped thyme, salt, and pepper. Mix thoroughly with your hands until the cheese is evenly dispersed.
Time: PT10M
Butter Casserole Dish
Rub the softened butter all over the interior surfaces of the casserole dish, making sure to reach the edges.
Time: PT2M
Assemble the Gratin
Arrange the potato slices upright around the perimeter of the dish, allowing some slices to stick out and others to sit lower. Spoon the cream mixture over the slices, spreading it so each slice is coated. Continue layering inward until the dish is full. Reserve the remaining 1/3 of the Gruyère for the final topping.
Time: PT10M
First Bake (Covered)
Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 30 minutes.
Time: PT30M
Temperature: 400°F
Second Bake (Uncovered)
Remove the foil and return the dish to the oven. Bake uncovered for another 30 minutes.
Time: PT30M
Temperature: 400°F
Add Cheese and Final Crisp
Sprinkle the reserved grated Gruyère evenly over the top. Place a shallow tray on the lower rack to catch any drips, then bake for a final 30 minutes, or until the top is golden‑brown and crisp.
Time: PT30M
Temperature: 400°F
Rest Before Serving
Remove the gratin from the oven and let it rest for 10–15 minutes. This allows the butter and cream to settle and the edges to firm up.
Time: PT15M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Russet Potatoes: Yukon Gold potatoes (will be less crisp)
- Instead of Heavy Cream: Half‑and‑half (less rich)
- Instead of Gruyère Cheese: Swiss cheese, Emmental
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fresh Thyme: Dried thyme (1/2 tsp)
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Unsalted Butter: Margarine
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Ground Black Pepper: White pepper
Equipment Needed
- Mandoline Slicer
- Cutting Board
- Chef's Knife
- Large Mixing Bowl
- Rubber Spatula
- 9‑by‑13‑inch Casserole Dish
- Aluminum Foil
- Oven
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Slice potatoes uniformly to about 1/8 inch thickness.
- Coat each potato slice thoroughly with the seasoned cream mixture.
- Finish with a generous cheese topping and bake until crisp.
Chef Tips from the Video
- Use high‑starch russet potatoes for the best contrast between crisp and creamy.
- Grate the cheeses fresh; pre‑shredded cheese contains anti‑caking agents that can affect texture.
- Season the cream mixture heavily; the potatoes will absorb a lot of salt.
- If you prefer a herbier flavor, add a pinch of nutmeg to the cream.
Troubleshooting
Top layer is not crisp enough.
Increase the final uncovered bake by 5‑10 minutes and switch the oven to broil for the last 2 minutes, watching closely.
Potatoes are soggy or watery.
Make sure the cream mixture is not overly thin; add a little more grated cheese to thicken. Also, avoid soaking sliced potatoes in water, which leaches starch.
Cheese does not melt or brown.
Ensure the oven temperature is truly 400°F; a lower temperature will prevent proper browning. Sprinkle the cheese evenly and consider a brief broil at the end.
Storage
Refrigerator: Cover tightly and store for up to 3 days.
Freezer: Freeze uncovered for up to 2 months; reheat in oven at 350°F until hot.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- You can slice the potatoes and keep them in a bowl of water for up to 30 minutes, then pat dry before assembling.
- Assemble the gratin up to step 5, cover tightly, and refrigerate overnight; bake as directed the next day.
- If assembling ahead, add the final cheese topping just before the last bake.
Frequently Asked Questions
What is the cultural significance and history of Sideways Potato Gratin in American holiday cuisine?
Sideways Potato Gratin is a modern American interpretation that blends the Swedish Hasselback technique from the 1950s with classic French‑style gratin. It has become popular in U.S. holiday tables as a show‑stopping, comfort‑food side that offers both crispiness and creaminess.
What are the traditional regional variations of potato gratin in American cuisine compared to this Sideways Potato Gratin?
Traditional American potato gratins often layer thin slices flat and bake with a simple cheese sauce. The Sideways Potato Gratin differs by standing the slices upright, creating a chip‑like edge, and using a richer blend of Gruyère and Parmesan with thyme and garlic for deeper flavor.
How is Sideways Potato Gratin traditionally served in the United States during the holidays?
It is typically served hot from the oven as a family‑style side dish, placed on a serving platter and cut into wedges. Many families garnish it with fresh thyme sprigs and pair it with roasted meats, turkey, or ham.
What occasions or celebrations is Sideways Potato Gratin traditionally associated with in American culture?
The dish is most common at Thanksgiving, Christmas, and New Year’s gatherings, as well as winter dinner parties where a hearty, comforting side is desired.
What makes Sideways Potato Gratin special or unique in American cuisine?
Its unique combination of Hasselback‑style fan slices and a classic gratin’s creamy, cheesy sauce creates a dual texture—crispy edges with a velvety interior—that isn’t found in typical potato sides.
What are the most common mistakes to avoid when making Sideways Potato Gratin?
Common errors include slicing potatoes too thick, which prevents crispness; under‑seasoning the cream mixture; and over‑soaking the slices, which leaches starch and makes the dish watery. Also, failing to finish with a high‑heat bake can leave the cheese topping soggy.
Why does this Sideways Potato Gratin recipe use a blend of Gruyère and Parmesan instead of a single cheese?
Gruyère melts smoothly and adds a nutty depth, while Parmesan contributes sharp, salty flavor and helps form a crisp, golden crust. The combination balances meltability with a robust, browned topping.
Can I make Sideways Potato Gratin ahead of time and how should I store it?
Yes. Assemble the dish through step 5, cover tightly, and refrigerate up to 24 hours. When ready, bake as directed, adding the final cheese topping just before the last bake. Store leftovers in the refrigerator for up to three days or freeze for two months.
What texture and appearance should I look for when the Sideways Potato Gratin is done cooking?
The top should be deep golden‑brown and crunchy, resembling potato chips, while the interior slices should be tender and the cream sauce thickened, coating each slice without pooling.
How do I know when the Sideways Potato Gratin is fully cooked?
Insert a thin knife or skewer into the center; it should meet little resistance and slide in easily. The cream should be bubbling around the edges, and the cheese topping should be crisp and browned.
What does the YouTube channel NYT Cooking specialize in?
NYT Cooking focuses on well‑tested, journalist‑curated recipes ranging from classic comfort foods to modern culinary techniques, often featuring expert contributors like Kenji López‑Alt and emphasizing clear, step‑by‑step guidance for home cooks.
How does the YouTube channel NYT Cooking's approach to American comfort food differ from other cooking channels?
NYT Cooking blends rigorous testing with storytelling, providing detailed explanations of why each step matters, whereas many channels prioritize speed or visual flair. This results in reliable, reproducible recipes like the Sideways Potato Gratin.
Last updated: August 19, 2026
