Indulgent And Creamy: Ina Garten’s Classic Potato Gratin Recipe

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The Classic Potato Gratin

Ingredients:

I Tried Ina Garten’s Potato-Fennel Gratin The Kitchn

2 lbs Yukon Gold potatoes, thinly sliced
2 cups heavy cream
2 cloves garlic, minced
1 cup grated Gruyere cheese
Salt and pepper to taste
1/4 cup chopped fresh parsley

Directions:

Preheat oven to 375°F.
In a saucepan, heat the cream and garlic over medium heat until just simmering.
Layer the sliced potatoes in a baking dish, seasoning each layer with salt, pepper, and a sprinkle of Gruyere cheese.
Pour the hot cream mixture over the potatoes, making sure to cover them completely.
Cover the dish with foil and bake for 45 minutes.
Remove the foil, sprinkle the remaining Gruyere cheese on top, and bake for an additional 15 minutes until golden and bubbly.
Garnish with chopped parsley before serving.

Truffle Infused Potato Gratin

Ingredients:

2 lbs Russet potatoes, thinly sliced
2 cups heavy cream
2 cloves garlic, minced
1/4 cup truffle oil
1 cup grated Parmesan cheese
Salt and pepper to taste

Directions:

Preheat oven to 375°F.
In a saucepan, heat the cream and garlic over medium heat until just simmering.
Layer the sliced potatoes in a baking dish, seasoning each layer with salt, pepper, and a drizzle of truffle oil.
Pour the hot cream mixture over the potatoes, making sure to cover them completely.
Cover the dish with foil and bake for 45 minutes.
Remove the foil, sprinkle the Parmesan cheese on top, and bake for an additional 15 minutes until golden and bubbly.
Let cool for 10 minutes before serving to allow the flavors to meld together.