Ina Garten Scalloped Potatoes Recipe
When you are searching for a delicious side dish to bring to your next family gathering or potluck, Ina Garten’s Scalloped Potatoes are the perfect choice. This creamy and flavorful recipe is sure to be a hit with everyone at the table! Not only is it easy to make but it also has a few ingredients that you most likely already have in your kitchen.
In this article, you will learn about the origin of this dish, what ingredients you will need to make it, cooking tips, nutrition information, and much more. So let’s get started!
What Is Ina Garten Scalloped Potatoes?
Ina Garten’s scalloped potatoes are a classic side dish that has been made for generations. It is made from thinly sliced potatoes that are layered with a creamy sauce, vegetables, and cheese. This dish is usually served as a side but can also be enjoyed as a main.
Where Did I First Try Ina Garten scalloped potatoes?
The first time I ever tried Ina Garten’s scalloped potatoes was at a family gathering. My aunt followed Ina Garten’s recipe from Barefoot Contessa Cookbook and the results were definitely worth it.
The potatoes were cooked to tender perfection, with a creamy texture that was enhanced by the Gruyère cheese and vegetables. The combination of flavors made for an unforgettable meal.
Everyone at the table raved about how flavorful and delicious this dish was. Even my picky eaters who usually don’t like vegetables were asking for seconds. I was so impressed with the results that I decided to try making it myself.
I followed Ina Garten’s cooking instructions and added my own twist – substituting fennel for the onion in her recipe. The result was a slightly sweet yet savory dish that was simply irresistible.
With its creamy texture, flavorful Gruyère cheese, and crunchy vegetables, it quickly became a favorite in my household. I love that this dish can be made ahead of time and refrigerated until ready to bake.
This makes it great for potlucks or large family gatherings where I don’t have a lot of extra time to prepare a meal. The scalloped potatoes can be popped into the oven while other dishes are being cooked and served warm.
I have since become an Ina Garten fan, trying out her recipes whenever I can. Her scalloped potatoes recipe is definitely a keeper! This flavorful dish that tastes just as good as it looks will continue to be a staple in my household for many years to come.
Ingredients
- Fennel bulbs: This ingredient is a game changer when it comes to scalloped potatoes. Fennel bulbs are packed with flavor and add a subtle sweetness to the dish.
- Yellow onion: Yellow onions bring an earthy flavor to the dish that is balanced out perfectly by the fennel bulbs.
- Heavy cream: The heavy cream creates a creamy sauce that binds all of the layers together and makes this dish extra indulgent.
- Gruyère cheese: Gruyère is a Swiss cheese that has a nutty, sharp flavor that pairs perfectly with potatoes and vegetables.
- Olive oil: This ingredient helps to sauté the vegetables before they are added to the baking dish.
- Russet potatoes: Russet potatoes are starchy and have a light, fluffy texture when cooked. They are ideal for use in scalloped potatoes.
- Kosher salt and freshly ground black pepper: These two ingredients bring out the flavor of the other ingredients and make this dish taste amazing!
Cooking Directions
Step 1
Preheat oven to 375°F and butter a 13×9-inch baking dish. Peel the potatoes and thinly slice them using a mandoline or by hand. Finely dice the onion, fennel bulbs, and combine in a bowl.
Step 2
In a small saucepan over medium heat, melt butter and olive oil. Add the veggies to the saucepan and cook until softened about 8 minutes.
In another bowl mix together 2 cups of heavy cream, salt, pepper, and Gruyère cheese.
Step 3
Spread half of the potatoes in an even layer on the bottom of your prepared baking dish. Top the potatoes with half of the cooked vegetables and half of the cream mixture.
Step 4
Repeat this layering with the rest of your ingredients, ending with a layer of potatoes on top. Pour the remaining 2 tablespoons of heavy cream over the top of the potatoes and sprinkle a little more salt and pepper.
Bake for 1 hour or until the potatoes are tender when pricked with a fork.
Cooking Tips
- Use a mandoline to slice your potatoes thinly and evenly for consistent cooking.
- Make sure to layer the potatoes, vegetables, and cream mixture in an even layer for the best results.
- If you’re not a fan of Gruyère cheese, feel free to use another type of cheese that is similar in texture and flavor.
- Be careful not to overbake the scalloped potatoes as this will result in dry or burnt potatoes.
- Let the dish rest for 10 minutes before serving to allow the flavors to meld together.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have any fennel bulbs on hand, you can substitute them with celery or leeks. You can also use sour cream instead of heavy cream if desired. If you don’t have Gruyère cheese, feel free to experiment with other types of cheese such as Havarti or cheddar.
Nutrition Information
How to Store Leftover Ina Garten scalloped potatoes?
Leftover Ina Garten’s scalloped potatoes should be stored in an airtight container and refrigerated for up to 3 days. To reheat, simply pop the dish in a 350-degree oven until it is heated through.
Wrapping Up
Thanks for reading this recipe on Ina Garten’s scalloped potatoes. This classic dish is packed with flavor and is sure to become a favorite in your household. So there you have it – Ina Garten’s scalloped potatoes are a classic side dish that can also stand alone as a main.
Now, let’s get cooking with your friends and family, and don’t forget to share the recipe with them as well.
Sharing is Caring!
Ina Garten Scalloped Potatoes Recipe
Description
In this article, you will learn about the origin of this dish, what ingredients you will need to make it, cooking tips, nutrition information, and much more. So let's get started!
Ingredients You’ll Need
Instructions
-
Preheat your oven to 375°F and generously butter the interior of a 13x9-inch baking dish. Grab your mandoline and thinly slice the potatoes, then dice the onion and fennel bulbs with precision. Combine these vegetables in a bowl.
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In a small saucepan over medium heat, melt together butter and olive oil. Add the veggies to the pan and cook until softened, about 8 minutes. Meanwhile, in another bowl mix together 2 cups of rich cream, salt, pepper, and a generous sprinkling of Gruyère cheese.
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Spread half of the potato slices in an even layer on the bottom of your prepared baking dish, followed by half of the cooked vegetables and a layer of your cheese-cream mixture.
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Layer the remaining potatoes, veggies, and cream mixture in that order, ending with another layer of potatoes on top. Pour the last 2 tablespoons of heavy cream over the top and finish off with a generous sprinkle of fresh salt and pepper. Bake for 1 hour or until the potatoes are tender when pierced with a fork.
Frequently Asked Questions
Yes, Ina Garten’s scalloped potatoes are safe to eat during pregnancy as long as it has been prepared safely and all ingredients are cooked thoroughly. Eventually, this food should be avoided if you are pregnant.
Yes, Ina Garten’s scalloped potatoes can be given to babies and toddlers as long as they are old enough to eat solid foods. Be sure to chop the ingredients into small pieces so that they can safely enjoy this dish.
Ina Garten’s scalloped potatoes pair well with roasted chicken, steak, or salmon. It also goes great with a simple green salad or steamed vegetables. Plus, this dish is hearty enough to be served as a main course.
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