This Potatoes Au Gratin recipe is made with Russet potatoes, fennel, and Gruyere cheese–the perfect side dish for a dinner party or holiday gathering! Ina Gartin’s Potato-Fennel Gratin recipe is the best, and we’ve been serving it for years, as it pairs so well with prime rib, ham, and lamb!
For Easter Sunday, or any time of year, this Potatoes Au Gratin (Ina Garten) recipe is a crowd pleaser! These cheesy potatoes are cooked to perfection, and inspired by the wonderful Ina Garten. We’ve been making this recipe for years, in fact, it’s been on my blog since February 2015. That is almost 10 years that we’ve enjoyed this fennel and potato gratin, and I’ve recommended it to so many others.
Why I love this recipe
- Easy to prepare the day before, and bake the next day (saves a lot of time).
- Delicious combination of fennel and Gruyere cheese (similar to a Swiss cheese), and onions.
- Crowd-pleasing. Everytime we serve this side dish, people ask for Ina’s recipe!
What is au gratin?
Gratin is how you prepare an ingredient (potatoes, cauliflower, broccoli, etc) that is is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin is a French cuisine method, usually prepared in a shallow dish of some kind.
- Fennel bulbs (you can usually buy 2 in a pack from Trader Joe’s)
- Yellow onion: we use sweet onions
- Olive oil
- Unsalted butter
- Russet potatoes: don’t use any other kind than Russet (the best for gratin potatoes)
- Heavy cream
- Gruyère cheese (this cheese just makes this recipe!)
- Kosher salt
- Ground black pepper
Bobby Flay & Ina Make 11 Layer Potato Gratin | Barefoot Contessa: Cook Like a Pro | Food Network
FAQ
Can scalloped potatoes be refrigerated before cooking?
Does potato gratin reheat well?
Can you make Martha Stewart scalloped potatoes ahead of time?
How far in advance can you slice potatoes for scalloped potatoes?
How long does it take to make 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 and Brussels sprouts salad, balsamic roasted mushrooms, steak, honey-baked ham, or cauliflower steak.
How do you make a potato gratin?
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.
Can you make a potato gratin in half the time?
Join The Table to earn rewards. Every week — often with your help — Food52’s Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A potato gratin that cooks in half the time, can be made ahead, and — best of all — lets you have control all the way through.
How to make potato fennel gratin?
However, feel free to stick with the original potato fennel gratin recipe: Just add two bulbs of sliced fennel. Saute the fennel with the onion in olive oil and butter. Add the fennel and onions to the cream before you bake everything. Preheat the oven to 350 degrees F°. Grease a baking dish with butter.