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close up scalloped potatoes in casserole dish

Ina Garten Scalloped Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Katya
  • Prep Time: 25 min
  • Cook Time: 1 hour 45 min
  • Total Time: 2 hours 10 minutes
  • Yield: 10-12 1x
  • Category: Side
  • Method: Baked
  • Cuisine: American

Description

If you’re looking for the ultimate comfort food, these scalloped potatoes from Ina Garten are just for you. This dish is creamy, cheesy, and absolutely irresistible. With its simple yet flavorful recipe, it’s perfect for any occasion.


Ingredients

Units Scale
  • 2 small fennel bulbs
  • 1 medium yellow onion, thinly sliced, about 3 cups
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 2 lbs. Russet potatoes, peeled and sliced with mandoline, 1/8 to 1/16-inch thick
  • 2 cups + 2 tbsp. heavy cream
  • 2 1/2 cups freshly grated Gruyere cheese
  • 1 tsp. kosher salt, plus extra for sauteeing veggies
  • 1/2 tsp. black pepper, plus extra to taste
  • Fresh chopped herbs, for garnish, optional

Instructions

  1. Preheat the oven to 350 degrees F. Butter a 9X13 baking dish and set aside.
  2. Using a sharp chef’s knife, cut off the stalk from the fennel. Cut the fennel bulb in half lengthwise. If needed remove any tough or brown outer layers. Cut out the cores and thinly slice the bulbs crosswise, into half circles, making approximately 4 cups of sliced fennel.
  3. Heat olive oil and butter in a large skillet over medium heat. Add fennel and onion with a couple of pinches of salt, and saute for 13-15 minutes, or until tender, stirring occasionally.
  4. In a large bowl, mix the sliced potatoes with 2 cups of cream, 2 cups of Gruyere, salt, and pepper. Add the sauteed fennel and onion. Mix well with a big wooden spoon.
  5. Pour the potatoes into the prepared baking dish. Pressing down to make them flat. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyere and sprinkle on top. Optional, sprinkle more black pepper over the top.
  6. Bake, uncovered, for 1 1/2 hours, or until the potatoes are very tender and the top is deep brown and bubbly. Allow to rest for about 10 minutes before serving. Feel free to garnish with fresh chopped herbs.

Notes

  • Leftovers: Keep covered and refrigerate for up to 3 days.
  • Make Ahead: You can assemble the potatoes earlier in the day, cover, and refrigerate until ready to bake. You may need to add a few extra minutes to the cooking time. Don’t worry if the potatoes are a little discolored, you won’t notice it once the potatoes are cooked.

Nutrition

  • Serving Size:
  • Calories: 299
  • Sugar: 3.4 g
  • Sodium: 318.3 mg
  • Fat: 20.5 g
  • Carbohydrates: 19.2 g
  • Protein: 11 g
  • Cholesterol: 57.9 mg