Description
Ina Garten’s potato gratin delivers creamy, luxurious comfort with layers of thinly sliced potatoes nestled between rich cream and sharp Gruyère cheese. Hearty and indulgent, this classic French-inspired side dish will transport you to a rustic countryside kitchen with its golden, crispy top and velvety interior.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) russet potatoes, peeled
- 2 fennel bulbs, stalks removed
- 1 yellow onion, halved and thinly sliced crosswise
- 2 ½ cups (283 grams) grated Gruyère cheese
Dairy Ingredients:
- 2 cups plus 2 tablespoons (480 milliliters) heavy cream, divided
- 1 tablespoon unsalted butter
Seasoning and Oils:
- 2 tablespoons good olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare the oven by heating it to 350°F (175°C). Generously coat a 10 x 15 x 2-inch (25 x 38 x 5-centimeter) baking dish with butter to prevent sticking.
- Heat a medium-sized sauté pan with butter and olive oil. Add sliced fennel and onions, cooking on medium-low heat for approximately 10 minutes until they become soft and translucent.
- Carefully slice peeled russet potatoes using a mandoline or sharp knife into thin, uniform pieces. Transfer the potato slices to a large mixing bowl.
- Pour heavy cream over the potato slices. Incorporate grated Gruyère cheese, salt, and black pepper into the mixture, ensuring even distribution of ingredients.
- Fold the sautéed fennel and onions into the potato and cream mixture, gently stirring to create a uniform consistency.
- Transfer the combined ingredients to the prepared baking dish, spreading evenly and creating a smooth surface.
- Drizzle the remaining heavy cream over the top and sprinkle the reserved Gruyère cheese to create a golden, crispy topping.
- Place the baking dish in the preheated oven and bake for 1 to 1¼ hours, watching for a rich brown and bubbling surface.
- Remove from the oven and allow the gratin to rest for 10 minutes, enabling the flavors to meld and the dish to set before serving.
Notes
- Crisp up those potato slices by layering them meticulously, ensuring each piece absorbs the luxurious cream and cheese blend.
- Mandoline slicers guarantee paper-thin potato cuts, preventing uneven cooking and promoting a silky, uniform texture.
- Gruyère cheese transforms this humble side dish into a gourmet experience with its nutty, complex flavor profile.
- Fennel’s delicate licorice undertones introduce an unexpected yet harmonious dimension to traditional potato gratins.
- Resting the dish post-baking allows sauce to thicken, making serving smoother and enhancing overall flavor melding.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 524 kcal
- Sugar: 2 g
- Sodium: 525 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 105 mg