Ina Garten Potato Gratin

This delicious Ina Garten Potato Gratin is made with Gruyère cheese, Russet Potatoes, Heavy Cream, Sliced Fennel Bulbs, Salt, and Pepper, and takes around 1 to 1¼ hours to complete. You can serve your Potato Gratin with options like Kale Soup, Veal Scallopini, Poached Chicken Breast or Pork Wellington.

To make this Potato Gratin, Ina starts by preheating the oven and preparing a baking dish. She sautés fennel and onions until they’re tender. Russet potatoes are then thinly sliced and mixed with heavy cream, Gruyère, salt, and pepper. The sautéed fennel and onions are added to this mix. Everything is poured into the prepared baking dish, topped with a bit more cream and Gruyère, and then baked until the top turns brown and bubbly.

Ina Garten Potato Gratin Ingredients

• 2 pounds russet potatoes, peeled (4 large potatoes)
• 2 cups plus 2 tablespoons heavy cream, divided
• 2 ½ cups grated Gruyère cheese, divided (½ pound)
• 2 fennel bulbs, stalks removed
• 1 yellow onion, halved and thinly sliced crosswise
• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper

How To Make Ina Garten Potato Gratin

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Use butter to generously coat a 10 x 15 x 2-inch baking dish. This ensures your gratin won’t stick.
2. Sauté Fennel and Onions: In a medium-sized sauté pan, add a dollop of butter and a splash of olive oil. Heat it up and then add the sliced fennel and onions. Sauté them on medium-low heat for about 10 minutes, or until they’re soft and tender.
3. Slice and Season Potatoes: Use a mandoline or a sharp knife to thinly slice the peeled russet potatoes. In a large mixing bowl, combine these potato slices with 2 cups of heavy cream, 2 cups of grated Gruyère, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
4. Combine with Fennel: Add the sautéed fennel and onions to the potato mixture. Give it a good stir to make sure everything is well-mixed.
5. Assemble and Top: Pour this mixture into your prepared baking dish, smoothing out the top. Combine the remaining 2 tablespoons of cream and 1/2 cup of grated Gruyère, and sprinkle this over the top of your dish.
6. Bake and Cool: Bake in the preheated oven for 1 to 1¼ hours. You’ll know it’s done when the top turns brown and bubbly. Once out of the oven, let it cool for about 10 minutes to allow the flavors to meld together before serving.

What To Serve With Potato Gratin

The best side dishes to serve with potato gratin are kale and Brussels sprouts salad or balsamic roasted mushrooms. For meat options, consider steak or honey-baked ham. If you’re looking for a vegetarian choice, cauliflower steak is recommended.

How To Store Potato Gratin

In The Fridge:

To store potato gratin in the fridge, let it cool to room temperature first. Then, cover it tightly with plastic wrap or aluminum foil. Place it in an airtight container and store it in the fridge for up to 3-4 days. This method keeps the gratin fresh while retaining its flavors.

In The Freezer:

If you want to store potato gratin for a longer period, freezing is an option. Cool the gratin completely and wrap it tightly in aluminum foil. Place it in a freezer-safe container and store it in the freezer for up to 2 months. Make sure it’s sealed well to prevent freezer burn.

How To Reheat Potato Gratin

To reheat potato gratin, preheat your oven to 350°F (175°C). Remove the gratin from the fridge or freezer and discard any plastic wrap. If it’s frozen, you don’t need to thaw it. Cover the dish with aluminum foil to prevent it from drying out. Place it in the oven and heat for about 20-30 minutes, or until it’s heated through. Remove the foil for the last 5 minutes if you want to crisp up the top.

Check out More Recipes From Ina Garten:

• Ina Garten Crab Stuffed Mushrooms
• Ina Garten Corn Soufflé Recipe
• Ina Garten Sausage Breakfast Casserole