Gruyere Scalloped Potatoes Ina Garten Recipes

INA GARTEN'S SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 F.
• Grease the casserole dish with butter.
• Remove the stalks from the fennel and cut the bulbs in half lengthwise.
• Remove the cores (heart) and thinly slice the bulbs crosswise. You should have approximately 3 or 4 cups of sliced fennel.
• Fry the fennel and onions in the olive oil and butter on low heat for 15 minutes, until tender and caramelized. You could add some minced garlic at this stage as well if you like.
• Peel the potatoes and thinly slice them by hand or using a mandolin.
• Mix the sliced potatoes in a large bowl with 2 cups of the cream, 2 cups of the Gruyère cheese, salt, and black pepper.
• Add the fennel and onion, and mix well.
• Put the potato mixture in the baking dish.
• Press the mixture into an even layer.
• Combine the remaining 2 tbsp of cream with the remaining 1/2 cup of Gruyère cheese and sprinkle on the top the potatoes. You can season the mixture with some pepper too if you like.
• Bake for 1 1/2 hours until the potatoes are very tender and the top is lightly browned and bubbly.
• Remove the potatoes from the oven and let them cool for 10 minutes before serving.

POTATO-FENNEL GRATIN

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.

GRUYERE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F; butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13, you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
• Layer the bottom of the casserole dish with 1/3 of the potato slices.
• Sprinkle with salt and pepper.
• Layer on 1/2 of the sliced onions and 1/2 cup of the Gruyere cheese.
• Layer on 1/2 of the bacon, 1/2 of the parsley and chives.
• Sprinkle with a little Parmesan.
• Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper.
• Layer on the remaining sliced onions, 1/2 cup of the Gruyere cheese, the remaining bacon, parsley and chives.
• Sprinkle with a little Parmesan.
• Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
• Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining cheese.
• Return to the oven for an additional 30-40 minutes.
• When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
• Note: For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.