Ina Garten's Potatoes Au Gratin
This Potatoes Au Gratin recipe from Ina Garten is made with Russet potatoes, fennel, and Gruyere cheese--the perfect side dish for any dinner.Recipe from The Barefoot Contessa Cookbook. I doubled the recipe and decreased the cooking time to 1 hour; heating them up later before the party.
Ingredients
- 2 small fennel bulbs
- 1 yellow onion, thinly sliced
- 2 tablespoons good olive oil
- 1 tablespoon unsalted butter
- 2 pounds russet potatoes, 4 large potatoes
- 2 cups plus 2 tablespoons heavy cream
- 2 ½ cups grated Gruyère cheese, 1/2 pound
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
- Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
- Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
- Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and ½ cup of Gruyère and sprinkle on the top. Bake for 1 ½ hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
Notes
Originally posted FEB 2015.
Nutrition Facts
Calories: 353kcal, Carbohydrates: 19g, Protein: 12g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 78mg, Sodium: 425mg, Potassium: 551mg, Fiber: 2g, Sugar: 4g, Vitamin A: 927IU, Vitamin C: 10mg, Calcium: 336mg, Iron: 1mg