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When you’ve got Ina Garten Scalloped Potatoes, it’s easy to forget how much time and effort goes into making them. Looking back, you may even wonder why you bothered to put up with the work that goes into making them. The answer is simple: they are delicious! Scalloped potatoes are one of the most basic, yet incredibly versatile foods. It’s a great way to get your children to eat their veggies and it’s also a great way to use up extra potatoes that you have in your kitchen.
These Crispy Potatoes with Scalloped Potatoes are the perfect side dish to any meal. Preparation is quick and easy, and they taste delicious. This is an easy Thanksgiving side dish that is great to make with leftover mashed potatoes.
Ina Garten Scalloped Potatoes are a quick and easy way to add incredible flavor to your potatoes. They are delicious served with gravy and cheese for a meal or served with whipped cream and butter for a New American-style meal. The classic way to eat scalloped potatoes is with a slotted spoon and mashed with butter and cheese.
This Ina Garten Scalloped Potatoes Recipe is a classic side dish that is perfect for any occasion. The thinly sliced potatoes are cooked in a creamy sauce and then topped with cheese and bread crumbs. This dish can be made ahead of time and reheated when you are ready to serve.
How To Make Ina Garten Scalloped Potatoes
If you love potatoes and are looking for a delicious, creamy side dish, scalloped potatoes are the way to go. In spite of the fact that they take some time to prepare, the end result is worth the effort. The recipe includes potatoes, butter, kosher salt, pepper, milk, onion, Gruyère cheese, olive oil, and heavy cream.
Ingredients
- 2 small fennel bulbs
- 1 yellow onion, thinly sliced
- 2 tablespoons good quality olive oil
- 1 tablespoon unsalted butter
- 2-pound russet potatoes (4 large potatoes)
- 2 cups plus 2 tablespoons heavy cream, divided
- 2 ½ cups grated Gruyère cheese (½ Ib), divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Step By Step Instructions To Make Ina Garten Scalloped Potatoes
Step 1
Heat the oven to 350 degrees Fahrenheit.
Step 2
Using butter, grease the casserole dish.
Step 3
Make a lengthwise cut in the bulbs of the fennel and remove the stalks.
Step 4
Cut the bulbs crosswise and remove the cores (hearts). Fennel slices should make approximately 3 or 4 cups.
Step 5
Using olive oil and butter, fry the fennel and onions on low heat for 15 minutes, until tender. If you would like, you can add some minced garlic at this point.
Step 6
By hand or with a mandolin, peel and thinly slice the potatoes.
Step 7
With salt, black pepper, and 2 cups of cream, combine the sliced potatoes with the Gruyère cheese, 2 cups of cream, and 2 cups of cheese.
Step 8
Mix the onion and fennel together.
Step 9
In a baking dish, place the potato mixture.
Step 10
Create an even layer by pressing the mixture.
Step 11
Sprinkle the potatoes with the remaining 2 tablespoons of cream and ½ cup of Gruyère cheese. If you like, you can add some pepper to the mixture as well.
Step 12
In a large baking dish, bake the potatoes for 1 ½ hours until very tender and lightly browned on top.
Step 13
Before serving, let the potatoes cool for 10 minutes.
Conclusion
We hope you enjoyed our post on Ina Garten Scalloped Potatoes Recipe. We call it, the most perfect scalloped potatoes recipe. It is creamy, savory, and absolutely delicious! These potatoes are the best dish to serve to your family and friends, they will love you more for it. It is creamy, savory, and absolutely delicious!
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Ina Garten Scalloped Potatoes Recipe
Ingredients
- 2 small fennel bulbs
- 1 yellow onion, thinly sliced
- 2 tablespoons good quality olive oil
- 1 tablespoon unsalted butter
- 2 pound russet potatoes (4 large potatoes)
- 2 cups plus 2 tablespoon heavy cream, divided
- 2 ½ cups grated Gruyère cheese (½ Ib), divided
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Heat the oven to 350 degrees Fahrenheit.
- Using butter, grease the casserole dish.
- Make a lengthwise cut in the bulbs of the fennel and remove the stalks.
- Cut the bulbs crosswise and remove the cores (hearts). Fennel slices should make approximately 3 or 4 cups.
- Using olive oil and butter, fry the fennel and onions on low heat for 15 minutes, until tender. If you would like, you can add some minced garlic at this point.
- By hand or with a mandolin, peel and thinly slice the potatoes.
- With salt, black pepper, and 2 cups of cream, combine the sliced potatoes with the Gruyère cheese, 2 cups of cream, and 2 cups of cheese.
- Mix the onion and fennel together.
- In a baking dish, place the potato mixture.
- Create an even layer by pressing the mixture.
- Sprinkle the potatoes with the remaining 2 tablespoons of cream and ½ cup of Gruyère cheese. If you like, you can add some pepper to the mixture as well.
- In a large baking dish, bake the potatoes for 1 ½ hours until very tender and lightly browned on top.
- Before serving, let the potatoes cool for 10 minutes.