I make Ina Garten's easy potato gratin for my family every Christmas, and it's the best holiday side dish
![Ina Garten's potato gratin](../themes/icons/grey.gif)
Anneta Konstantinides/Business Insider
- I make Ina Garten's potato-fennel gratin every Christmas.
- I first made it when I barely knew how to cook, and the easy recipe was 100% foolproof.
- The dish is cheesy and comforting and pairs perfectly with any holiday side dish.
There's one "Barefoot Contessa" recipe I make for my family every Christmas, and I think it deserves a spot on everyone's holiday menu.
I originally found Ina Garten's recipe for potato-fennel gratin on the Barefoot Contessa website, but it also appears in her first cookbook, "The Barefoot Contessa Cookbook."
"I love to make potato gratin and fennel gratin, so I decided to combine the two," Garten writes in the description. "If you make this in an old French gratin dish, it looks wonderful and can go from the oven to the table with style."
I started making Garten's potato-fennel gratin when I had almost zero cooking skills, so I can attest that it's 100% foolproof. More importantly, it's incredibly comforting — and goes well with nearly everything.
Here's how to make it.
![Ingredients for Ina Garten's potato gratin](../themes/icons/grey.gif)
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To make Garten's gratin for four, you'll need:
- 1 pound russet potatoes (2 large ones)
- 1 small fennel bulb
- ½ yellow onion
- 1½ cups Gruyère cheese
- 1½ cups plus 1 tablespoon heavy cream
![Fennel for Ina Garten potato gratin](../themes/icons/grey.gif)
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I will admit that the first time I made this dish, I had to watch a Martha Stewart YouTube video on how to cut fennel.
![Fennel for Ina Garten's potato gratin](../themes/icons/grey.gif)
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First, cut off the stalks as close to the bulb as possible. Then, cut the bulb in half lengthwise.
Remove the cores at the bottom. For Garten's recipe, you'll then thinly slice the bulb halves crosswise — which should make about two cups of fennel.
Pro tip: Don't throw out your stalks and fronds! Stewart recommends using the fronds in salads and saving the stalk to flavor stockpot dishes.
![Onions for Ina Garten's potato gratin](../themes/icons/grey.gif)
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You should thinly slice your yellow onion for this dish.
![Potatoes for Ina Garten's potato gratin](../themes/icons/grey.gif)
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Garten recommends thinly slicing them by hand or with a mandoline.
![Cheese for Ina Garten's potato gratin](../themes/icons/grey.gif)
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Preparing Garten's gratin takes under 10 minutes, which is great when you're juggling multiple dishes for a holiday feast.
![Buttered pan for Ina Garten's potato gratin](../themes/icons/grey.gif)
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If you're making the gratin for four, Garten recommends using a 9-by-9-by-2-inch baking dish.
![Onions in a pan for Ina Garten's potato gratin](../themes/icons/grey.gif)
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Per Garten's recipe, you'll want to add 1 tablespoon of olive oil and ½ tablespoon of unsalted butter to a pan.
Then, sauté the fennel and onions on medium-low heat for 10 to 15 minutes, until they're tender.
![Potatoes with cream for Ina Garten's potato gratin](../themes/icons/grey.gif)
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You'll use 1 ½ cups of heavy cream for this step.
![Potatoes with cream, cheese, seasoning for Ina Garten's potato gratin](../themes/icons/grey.gif)
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Garten recommends adding ½ teaspoon of salt and ¼ teaspoon of pepper to the mix.
I really love pepper, so, as you can see, I may have added a touch more.
![Onions and potato mixture for Ina Garten's potato gratin](../themes/icons/grey.gif)
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It's almost time to bake!
![The potato mixture in a pan for Ina Garten's potato gratin](../themes/icons/grey.gif)
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Gently press down to smooth the potatoes out.
![The potato mixture in a pan for Ina Garten's potato gratin](../themes/icons/grey.gif)
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Remember, you'll want to use 1 tablespoon of cream and ½ cup of Gruyère for this quick step.
![Ina Garten's potato gratin](../themes/icons/grey.gif)
Anneta Konstantinides/Business Insider
Garten recommends letting the gratin sit for 10 minutes before serving it hot.
She also notes that the gratin can be cooked a day ahead and reheated at 350 degrees for 30 minutes, a helpful tip if you want to save some time during the holidays.
![Ina Garten's potato gratin](../themes/icons/grey.gif)
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Few things in this world are more comforting than potatoes mixed with heavy cream and cheese. Garten's gratin is creamy and satisfying, thanks to the Gruyère, and the potatoes are perfectly cooked. Since the fennel is sautéed, its flavor is mild and sweet rather than overpowering.
But one of the best things about the gratin is how well it goes with everything, making it a great sidekick for any meat or holiday side dish.
![Ina Garten's potato gratin on a plate](../themes/icons/grey.gif)
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It's so simple to make that you could easily delegate the task to a young budding chef in your family or at least let the kids help you with it in the kitchen. Plus, the gratin is easy to make ahead and reheat before dinner, giving you some much-needed space in the oven for a big holiday menu.
And you can't go wrong with creamy potatoes and cheese, especially during the winter season.
Believe me, you'll all be fighting for seconds.