Best Ina Garten Potato Recipes

Barefoot Contessa PotatoFennel Gratin (updated)

WEBPotato-Fennel Gratin (updated) Preheat the oven to 350 degrees. Butter a 10 x 15 x 2-inch (10 cup) baking dish. Cut the bulbs in half lengthwise …

1. Preheat the oven to 350 degrees. Butter a 10 x 15 x 2-inch (10 cup) baking dish.
2. Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Put the olive oil and butter in a medium (10-inch) sauté pan and sauté the fennel and onions together over medium-low heat for 10 minutes, until tender.
3. Thinly slice the potatoes by hand or with a mandoline. Place them in a large bowl with the 2 cups of cream, 2 cups of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Add the fennel and onion mixture and mix well.
4. Pour the potato mixture into the prepared baking dish. Press down lightly to smooth the top. Combine the remaining 2 tablespoons of cream and ½ cup of Gruyère and sprinkle evenly on the top. Bake for between 1 and 1¼ hours, until the potatoes are very tender and the top is browned and bubbly. Allow to cool for 10 minutes and serve hot.

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Barefoot Contessa Puréed Potatoes with Lemon

WEB1 tablespoon grated lemon zest (2 lemons) Peel the potatoes and cut them in 1½ to 2-inch chunks. Place the potatoes in a large saucepan, add …

1. Peel the potatoes and cut them in 1½ to 2-inch chunks. Place the potatoes in a large saucepan, add water to cover by one inch, and add 2 tablespoons salt. Cover, bring to a boil, lower the heat, and simmer uncovered for 15 minutes, until the potatoes are very tender when pierced with a small paring knife. Drain and set aside.
2. Meanwhile, cut the butter in ½-inch dice and put it back in the refrigerator.
3. After the potatoes are drained, pour the milk into a small saucepan set over low heat and heat the milk just until it simmers. Turn off the heat.
4. Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. With the heat on low, vigorously whisk in the cold butter several bits at a time, waiting for each addition to be incorporated before adding more butter. When all the butter is added, slowly whisk in enough of the hot milk to make the potatoes the desired consistency—creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, sprinkle with salt, taste for seasonings, and serve hot.

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