Creamy Whole30 Mushroom Hasselback Potato Gratin
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If hasselback potatoes and potato gratin had a baby, it would be this! It’s creamy, crispy, and topped with the best creamy mushroom sauce ever.
Getting through the Whole30 diet is tough. Don’t let anyone tell you otherwise.
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.
But sometimes our bodies need that reset. I know my body was craving it over the last few months while I was pretty much traveling for 30 days straight. I ate my heart out in Maine, Nashville, and Amsterdam.
After all that, I also took a quick trip to Florida for the Baltimore Ravens vs Miami Dolphins game and you know I wasn’t making healthy choices there either.
Committing to Whole30 doesn’t mean you can’t eat delicious foods! I found new ways to make the things I loved in a healthier way. Like this Whole30 Egg Roll In A Bowl, and these Air Fryer Sweet Potato Fries.
With all that said, I created a Whole30 Survival Guide to help get you through it. It’s full of 10 mouthwatering recipes. plus all my Whole30 tips and tricks.
This Hasselback Potato Gratin is one of my new favorite Whole30 recipes, that will have you totally fooled at the fact that it’s compliant! It’s also part of the Whole30 Survival Guide.
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.
I think we can all agree that potatoes are a universal ingredient that not many people dislike. I’ve honestly never 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 toast?
So if you can’t tell…I LOVE POTATOES!
THE BEST HASSELBACK POTATO GRATIN RECIPE
I know I say this a lot, but this recipe really is the best! You can’t beat it. I swear!
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 loved my Creamy Red Wine Mushroom Gravy, you’re going to love this Whole30 vegetarian version of it!
Actually, this is pretty similar to the sauce on the Smothered Pork Chops I posted recently. Although I left out the bacon here to make it vegetarian since I know many of my readers are big fan of the vegetarian recipes!
If you’re not vegetarian, I highly recommend adding some bacon to the creamy mushroom sauce. It’s SO good. And if you do decide to add it, definitely make the bacon in the air fryer! It’s a total game changer.
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.
If you’re new to Whole30, you might be thinking “creamy, what? on Whole30? How?” coconut cream is your secret weapon to making just about anything insanely creamy, while keeping it dairy free and Whole30 compliant.
If you want to keep it on the lighter side, you can try using coconut milk instead. I haven’t tried this yet, so report back if you do!
I used coconut cream to make a Creamy Sun Dried Tomato Pesto Chicken a few weeks ago and now I’m making the creamiest mushroom sauce ever with it!
HOW TO THINLY SLICE POTATOES
I’ve had some pretty near death experiences in the kitchen, cue: me slicing the tip off my finger a few years ago. That was not fun and I don’t want any of you to end up in the same situation.
SO.
Do yourself a favor and order this mandolin right now! It will make slicing vegetables a breeze and it’s much safer than a knife that can slip at any moment. It comes with a blade guard to keep all your fingers in tact!
HOW TO MAKE HASSELBACK POTATO GRATIN
So remember how I told you this recipe was like hasselback potatoes and potato gratin had a baby? That’s because they have the crispy texture of hasselback potatoes and the creaminess of potatoes au gratin (sans cheese).
Creamy Mushroom Hasselback Potato Gratin is a practical side dish masquerading as fancy restaurant fare. Here’s how it’s done:
- Preheat the oven to 400 F and 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 and bake for 30 minutes uncovered until the potatoes start to crisp around the edges.
- Meanwhile, heat a non-stick skillet with 1 tbsp of olive oil on medium-high heat. Add the mushrooms, onions, and garlic and sauté. Mix in the vegetable broth and cook for 1 more minute. 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. 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 (give it a stir first). Garnish the potatoes with fresh chopped chives and serve immediately.
You won’t believe this Creamy Hasselback Potato Gratin is Whole30 compliant after you take your first bite.
BUT WHAT IS WHOLE30?
Whole30 is similar to an elimination diet. It’s basically a clean eating plan designed to curtail your eating habits by cutting out foods that might be having a negative impact on your health like dairy, sugar, grains, legumes, and alcohol.
Yep, we cut out all our favorite foods for 30 days and then slowly reintroduce them. The reintroduction period is the most important because this is where you can see which foods have been having a negative affect on your body.
IS WHOLE30 RIGHT FOR ME?
If you have concerns about starting Whole30, I recommend speaking with your doctor especially if you are vegan or vegetarian because you’ll need to make sure you are still getting all your nutrients.
I like to think of Whole30 as a 30-day period to “cleanse” my body from all the not so healthy things I put in it, like cookies and brownies. That’s where my Whole30 Survival Guide comes in!
THE WHOLE30 SURVIVAL GUIDE
Whether this is your first or fifth Whole30 or even if you are still contemplating whether you should even try it, this guide will be a majorly helpful resource!
I have jam packed this guide into a 15 page document (with lots of pretty pictures) that covers all the bases. In this guide, you’ll get:
- 10 amazing Whole30 recipes
- All my tips, tricks, and secrets to surviving Whole30
- Whole30 date night ideas
- My favorite Whole30 products and where to get them
- And more!
When I did Whole30 for the first time I remember wondering what I was going to do on the weekends since most of my Friday and Saturday night activities revolve around food and drinks.
So I started keeping a list of fun activities in my phone that didn’t revolve around food and drinks! That entire list is in this guide!
I also found reading ingredient labels on every single item in the grocery store to be particularly tough. Especially when a product isn’t labeled “Whole30” and there are SO many Whole30 approved products out there that don’t have a Whole30 stamp. Download the guide to find out how I combat that.
So to make this all easy for you, I’ve included a list of products and brands that I love at the stores I frequent.
PREVIEW SOME OF THE WHOLE30 RECIPES FROM THE GUIDE
WANT TO TRY THIS CREAMY MUSHROOM HASSELBACK POTATO GRATIN?
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Whole30 Creamy Mushroom Hasselback Potato Gratin
Ingredients
- 4 large russet potatoes, (yukon gold will work too, go for the smaller ones)
- 16 ounces mushrooms, (I used a mushroom blend, but shiitake mushrooms are great too)
- 6 cloves of garlic minced
- 1/4 cup vegetable broth
- 16 ounces coconut cream, (2 cans)
- 1 small yellow onion, diced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 tbsp fresh chopped chives
- 1 tbsp fresh chopped parsley
- olive oil
Instructions
- 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.
