Smoked Paprika Roasted Hasselback Potato Gratin

"I’m planning ahead to make room at the Thanksgiving table for these bronze-edged babes."
-- @snixykitchen
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  • Recipe Card
Prep time 10mins
Cook time 1hr

Recipe Card

For the Potatoes


  • 2 1/4 pounds Yukon Gold potatoes, cut 1/8-inch thin on a mandoline
  • 4 tablespoons unsalted butter, melted and divided
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika

For the Garlic Yogurt Drizzle


  • 1/4 cup plus 1 tablespoon non-fat plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon finely minced garlic

For Serving


  • 2 tablespoons chopped dry roasted almonds
  • 1 teaspoon fresh thyme


  • Step 1

    Preheat oven to 385°F. Toss the potatoes with 3 tablespoons butter, salt, and smoked paprika. Grease an 8-inch round or oval casserole, pie, or baking pan with remaining tablespoon butter. Arrange potatoes vertically, filling the pan. Bake for 50-60 minutes, until the potatoes are soft and edges are golden brown. If the edges get too dark, cover pan with foil while baking.

  • Step 2

    Whisk together Greek Yogurt, lemon juice, water, and garlic in a bowl. Drizzle over cooked potatoes. Sprinkle with chopped almonds and fresh thyme leaves. Serve warm.