It’s time to add this Potato Au Gratin to my best potato dish list! It’s no secret that I’m a huge fan of Ina Garten. This is her recipe that I adapted and have made numerous times. Between me and my husband, we can eat this whole thing (while Maggie, our puppy, watches). It is rich, creamy, cheesy and oh so yummy. The cheese in here is Gruyère cheese. If you haven’t had it, it’s a hard yellow Swiss cheese. I used it in a few recipes:
- Roasted Asparagus and Pepper Frittata
- Mini Italian Frittatas
- Scrambled Eggs and Ham Crepes
- Croque Madame
- Grilled Cheese with Caramelized Onions
- Ham and Cheese Crepes
Hmmmm. I think I love Gruyère cheese. Can you tell? 🙂
Let’s cook some food!
Preheat the oven to 350°F.
Butter the inside of a baking dish. I used my Le Creuset Braiser
Peel the potatoes. Then, thinly slice them.
I used my handy mandoline
Remove the stalks from the fennel and cut the bulb in half lengthwise. Remove the cores and thinly slice the bulb, making about 2 cups of sliced fennel.
Cook the fennel and onion in the olive oil and butter on a medium-low heat until tender, about 10-15 minutes.
Mix the potatoes, cooked fennel and onion, cream, salt, pepper and fresh grated Gruyère cheese (use a cheese grater
Pour the potato mixture into the baking dish. Sprinkle the top with the rest of the cheese.
Bake for 1 to 1½ hours, until the potatoes are tender and the top is golden brown. Allow to set for a few minutes before serving. Oh my goodness!!!
That’s it! Thanks to Ina Garten. This Potato Au Gratin is such a hit in my family. Hope you give it a try as well. Oh and if you can’t find fennel, you can add more onion. Hope you enjoy it as much as we did! XO
- 1 large fennel bulb
- ½ yellow onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 lb. russet potatoes (2 large potatoes)
- 1 cup (8 oz.) heavy cream
- 1 cup fresh grated Gruyère cheese (about 8 oz.)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Preheat the oven to 350°F.
- Butter the inside of a baking dish. You can use Le Creuset Braiser, if you happen to have one.
- Peel the potatoes, then thinly slice them by hand or use a mandoline.
- Remove the stalks from the fennel and cut the bulb in half lengthwise. Remove the cores and thinly slice it, making about 2 cups of sliced fennel.
- Cook the fennel and onion in the olive oil and butter on a medium-low heat until tender, about 10-15 minutes.
- Mix the potatoes, cooked fennel and onion, cream, salt, pepper and fresh grated Gruyère cheese (use a cheese grater to grate the cheese). Save a handful of cheese to sprinkle the top later. Mix well.
- Pour the potato mixture into the baking dish. Sprinkle the top with the rest of the cheese.
- Bake for 1 to 1½ hours, until the potatoes are tender and the top is golden brown. Allow to set for a few minutes before serving. Enjoy!
Oh my goodness, how delicious this looks! Not only do I love gruyere also, but this uses fennel which is an amazing vegetable.
It’s always a hit in our household. My favorite is the cheesy topping, so yummy! I hope you give it a try and let me know how it goes. Happy Holidays!