Ina Garten Potato Au Gratin

Ina Garten’s Potato Au Gratin is a rich, creamy, and indulgent dish that elevates any meal. Made with layers of thinly sliced potatoes, cream, and cheese, this classic comfort food is baked to golden, bubbly perfection. Whether you’re preparing a holiday feast or a cozy family dinner, this recipe is sure to become a favorite.

What is Ina Garten Potato Au Gratin?

Potato Au Gratin is a traditional French-inspired dish where thinly sliced potatoes are baked in a luxurious mixture of cream, cheese, and seasonings. Ina Garten’s version is known for its simplicity and rich flavor, making it an ideal accompaniment to roasted meats, poultry, or even a hearty salad.

Other Popular Recipes

• Ina Garten Cream Of Asparagus Soup
• Ina Garten Tomato Gratin
• Ina Garten Tuscan White Bean Soup

Reasons to Try Ina Garten Potato Au Gratin

• Decadently Creamy: A perfect balance of creaminess and cheesiness.
• Simple Ingredients: Pantry staples and fresh produce come together effortlessly.
• Elegant and Crowd-Pleasing: Ideal for both family meals and special occasions.
• Customizable: Easily tweak flavors to suit your preferences.

Ingredients Needed to Make Ina Garten Potato Au Gratin

• Yukon Gold or Russet potatoes – 2 pounds, peeled and thinly sliced (about ⅛ inch thick)
• Heavy cream – 2 cups
• Whole milk – 1 cup
• Gruyère cheese – 1 ½ cups, grated
• Parmesan cheese – ½ cup, grated
• Garlic – 1 clove, minced
• Unsalted butter – 1 tbsp, for greasing the dish
• Salt and freshly ground black pepper – to taste
• Nutmeg – ¼ tsp (optional)

Instructions to Prepare Ina Garten Potato Au Gratin

1. Preheat the Oven: Set the oven to 375°F (190°C). Grease a 9×13-inch baking dish with unsalted butter.
2. Prepare the Cream Mixture: In a medium saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg (if using). Heat gently over medium heat until warm but not boiling.
3. Layer the Potatoes: Arrange half of the sliced potatoes in the prepared baking dish, slightly overlapping them. Sprinkle half of the Gruyère and Parmesan cheeses over the potatoes.
4. Add the Cream Mixture: Pour half of the warm cream mixture over the cheese and potatoes. Repeat with the remaining potatoes, cheese, and cream mixture to create a second layer.
5. Bake the Dish: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
6. Let It Rest: Remove from the oven and allow the gratin to rest for 10 minutes before serving to set and enhance the flavors.

What Goes Well With Ina Garten Potato Au Gratin

• Roast Chicken: A classic pairing for a cozy dinner.
• Grilled or Braised Meats: Complement steaks, lamb chops, or beef short ribs beautifully.
• Seafood: Pairs well with baked salmon or seared scallops.
• Vegetarian Sides: Roasted asparagus or sautéed green beans balance the richness of the gratin.

Key Tips for Making Ina Garten Potato Au Gratin

• Slice Potatoes Evenly: Use a mandoline for consistent thickness, ensuring even cooking.
• Warm the Cream Mixture: This step helps the dish bake evenly and infuses the potatoes with flavor.
• Choose the Right Cheese: Gruyère melts beautifully and adds a nutty flavor, but you can also try Fontina or Cheddar.
• Don’t Skip Resting Time: Allowing the gratin to rest ensures it sets and slices neatly.
• Customize the Seasoning: Add herbs like thyme or rosemary for extra flavor.

Creative Variations of Ina Garten Potato Au Gratin

• Add Onions: Thinly sliced onions layered with the potatoes add sweetness.
• Include Bacon: Crispy bacon crumbles add a smoky, savory touch.
• Make It Spicy: Add a pinch of cayenne pepper for a slight kick.
• Swap the Cheese: Use a mix of cheeses like Gouda or Monterey Jack for a unique flavor.
• Incorporate Vegetables: Layer in thin slices of zucchini or sweet potatoes for a twist.

Storage Guidelines for Ina Garten Potato Au Gratin

• Refrigerate in an Airtight Container: Store leftovers for up to 3 days.
• Reheat in the Oven: Warm at 350°F (175°C) for 15-20 minutes, covered with foil to prevent drying out.
• Avoid Freezing: The texture of the potatoes and cream sauce can become grainy after freezing.

Nutrition Value

• Calories: ~350 per serving
• Protein: 9g
• Carbohydrates: 28g
• Fats: 22g
• Fiber: 3g
• Calcium: ~20% of the daily value

FAQs

How Do You Keep Potato Au Gratin Creamy?

To keep Potato Au Gratin creamy, use a combination of heavy cream and whole milk in the recipe. Warming the cream mixture before pouring it over the potatoes ensures even cooking and prevents the dish from drying out. Covering the dish with foil during the initial baking period also helps lock in moisture.

What Is the Best Cheese for Potato Au Gratin?

Gruyère is the best cheese for Potato Au Gratin due to its excellent melting properties and nutty flavor. You can also use Parmesan for added sharpness or experiment with Fontina or Cheddar for a unique twist. Always shred the cheese fresh for the best texture and flavor.

Can You Make Potato Au Gratin Ahead of Time?

Yes, Potato Au Gratin can be made ahead of time. Prepare and bake the dish as directed, then let it cool completely. Cover and refrigerate for up to 2 days. Reheat in the oven at 350°F (175°C) for 20-25 minutes, covered with foil to prevent the top from over-browning.

Why Are My Potatoes Undercooked in Potato Au Gratin?

Undercooked potatoes in Potato Au Gratin usually result from slicing them too thickly. Ensure they are sliced thinly and evenly, about ⅛ inch thick, for proper cooking. Pre-warming the cream mixture also helps the potatoes cook more evenly. Bake for the full recommended time and test with a fork before serving.

Wrapping Up

Ina Garten’s Potato Au Gratin is a showstopping dish that combines classic flavors with a touch of elegance.

Its creamy layers and cheesy topping make it comfort food at its finest. Try it out and savor every luxurious bite!

More Ina Garten Recipes

• Ina Garten Wild Rice Salad
• Ina Garten French String Bean Salad
• Ina Garten Tarragon Potato Salad

Print