Ina Garten Potato Fennel Gratin Recipe
Are you looking for a cozy side dish? The Ina Garten Potato Fennel Gratin Recipe is perfect. It is creamy, cheesy, and very flavorful.
Equipment
- Large cutting board
- Sharp chef's knife
- Mandoline slicer (optional).
- Large sauté pan.
- 9x13-inch baking dish
- Small mixing bowl
Ingredients
- 2 small fennel bulbs.
- 1 yellow onion thinly sliced.
- 2 tablespoons olive oil.
- 1 tablespoon unsalted butter.
- 2 pounds Russet potatoes.
- 2 cups heavy cream.
- 2 cups grated Gruyère cheese.
- 1 teaspoon kosher salt.
- 1/2 teaspoon black pepper.
Instructions
- Sauté sliced fennel and onions with oil and butter. Cook until they are soft and translucent.
- Peel the potatoes. Slice them into very thin rounds.
- In a bowl, mix cream, salt, and pepper.
- Place potatoes and fennel in the baking dish. Toss them gently to mix.
- Pour the cream mixture over the vegetables. Press down to coat everything.
- Sprinkle the Gruyère cheese evenly on top.
- Bake at 350°F for about 45 minutes. The top should be golden and bubbly.
Notes
- Slice potatoes thinly for even cooking.
- Use a mandoline for the best results.
- Do not wash potatoes after slicing them.
- The starch helps thicken the sauce.
- Use high-quality Gruyère cheese for better flavor.
- Let the dish rest before serving.
- This helps the sauce set properly.