They look so sad and not nearly enough cream. I usually slice all my potatoes, toss them in the cream mixture, then stack them in the dish Hasselback style and they always come out perfect, Crispy on top, creamy and moist in the middle and bottom
No need to try and be rude, there are literally hundreds of recipes called hassleback au gratin, hassleback scalloped, or variations of that. Like I said, hassleback also refers to the presentation, not just the specific recipe.