INA GARTEN AU GRATIN POTATOES RECIPES

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POTATO-FENNEL GRATIN RECIPE | INA GARTEN | FOOD NETWORK



Potato-Fennel Gratin Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 2 hours 15 minutes

Prep Time 20 minutes

Cook Time 1 hours 45 minutes

Yield 10 servings

Number Of Ingredients 9

1/2 teaspoon freshly ground black pepper
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 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt

Steps:

  • 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 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

SCALLOPED POTATOES AU GRATIN RECIPE | ELLIE KRIEGER | FOOD ...



Scalloped Potatoes Au Gratin Recipe | Ellie Krieger | Food ... image

Provided by Ellie Krieger

Categories     side-dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 8

Olive oil spray
3 pounds yellow potatoes, like Yukon gold, unpeeled, sliced into 1/4-inch slices
3 cups cold milk (1 percent low-fat)
1/4 cup all-purpose flour
2 cloves garlic, minced
1 large or 2 small sprigs thyme
1 3/4 cups grated Gruyere cheese (6 ounces)
1 1/2 teaspoons salt

Steps:

  • Preheat the oven to 350 degrees F. Spray a 2 quart, shallow flameproof baking dish with olive oil spray.
  • Put the potatoes into a large pot and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain and set aside to cool somewhat.
  • Put the milk and flour into a large saucepan and whisk until the flour is dissolved. Add the garlic and thyme and heat over a medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes. Remove from the heat, discard the thyme sprig, and stir in the salt. Add 1 cup of the cheese and stir until melted.
  • Arrange half of the potatoes in the baking dish. Pour over half of the cheese sauce. Add the remaining potatoes and top with rest of the sauce. Sprinkle with the remaining cheese and bake for 25 minutes, until bubbling. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.
  • Serving size: about 1 cup

Nutrition Facts : Calories 280, FatContent 9 grams, SaturatedFatContent 5 grams, CholesterolContent 30 milligrams, SodiumContent 570 milligrams, CarbohydrateContent 38 grams, FiberContent 4 grams, ProteinContent 14 grams

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