Ina garten scalloped potatoes recipe
In this article, you will learn about the origin of this dish, what ingredients you will need to make it, cooking tips, nutrition information, and much more. So let's get started!
Print
Pin
Rate
Servings: 5
Calories: 410kcal
Equipment
- baking dish
- Small saucepan
- bowl
- Baking dish, etc
Ingredients
- 2 cups plus 2 tablespoons of velvety heavy cream
- 1 teaspoon of kosher salt
- 1 yellow onion
- 2 ½ cups of meticulously grated Gruyère cheese
- ½ teaspoon of freshly ground black pepper from a vintage mill
- 2 petite fennel bulbs handpicked from the garden
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of cultured unsalted butter
- 2 Ib of heirloom russet potatoes
Instructions
- Preheat your oven to 375°F and generously butter the interior of a 13x9-inch baking dish. Grab your mandoline and thinly slice the potatoes, then dice the onion and fennel bulbs with precision. Combine these vegetables in a bowl.
- In a small saucepan over medium heat, melt together butter and olive oil. Add the veggies to the pan and cook until softened, about 8 minutes. Meanwhile, in another bowl mix together 2 cups of rich cream, salt, pepper, and a generous sprinkling of Gruyère cheese.
- Spread half of the potato slices in an even layer on the bottom of your prepared baking dish, followed by half of the cooked vegetables and a layer of your cheese-cream mixture.
- Layer the remaining potatoes, veggies, and cream mixture in that order, ending with another layer of potatoes on top. Pour the last 2 tablespoons of heavy cream over the top and finish off with a generous sprinkle of fresh salt and pepper. Bake for 1 hour or until the potatoes are tender when pierced with a fork.
Notes
- Use a mandoline to slice your potatoes thinly and evenly for consistent cooking.
- Make sure to layer the potatoes, vegetables, and cream mixture in an even layer for the best results.
- If you’re not a fan of Gruyère cheese, feel free to use another type of cheese that is similar in texture and flavor.
- Be careful not to overbake the scalloped potatoes as this will result in dry or burnt potatoes.
- Let the dish rest for 10 minutes before serving to allow the flavors to meld together.