Ina Garten Potato Casserole Recipes

GOAT CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

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.

SMASHED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.
• Bake the potatoes for 20 to 30 minutes, until heated through.

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.

MAKE-AHEAD GOAT CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes, garlic, and 1 tablespoon of salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer, and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set over a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt, and 2 teaspoons pepper, until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

INA GARTEN SCALLOPED POTATOES RECIPE

Steps:

• Preheat the oven to 350°F.
• Butter a baking dish.
• Brown the chopped onions and minced garlic in some olive oil in a skillet or pan on the stove, using low heat.
• Peel, wash, and slice the potatoes either by hand or on a mandoline. Make sure the slices are more or less the same in size.
• Mix the potatoes, sautéed onions, garlic, heavy cream, butter, Gruyère cheese, salt, peppers, and nutmeg in a large bowl.
• Pour the mixture into the baking dish.
• Place it in the preheated oven, and bake for an hour until the top is browned and it's bubbling.
• Enjoy your recipe!