Fennel and Potato Gratin Recipe

Name: Fennel and Potato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick (1/4 cup) unsalted butter, cubed, plus extra for greasing the pan; 2 1/2 pounds Yukon Gold potatoes, peeled and very thinly sliced; 3 large bulbs fresh fennel, cored and thinly sliced; 1/4 cup all-purpose flour; 2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried; 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried; Salt; Freshly ground black pepper; 1/2 cup heavy cream; 1 cup milk; 1/2 cup grated Parmesan cheese

Servings: persons

1/2 stick (1/4 cup) unsalted butter, cubed, plus extra for greasing the pan
2 1/2 pounds Yukon Gold potatoes, peeled and very thinly sliced
3 large bulbs fresh fennel, cored and thinly sliced
1/4 cup all-purpose flour
2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried
Salt
Freshly ground black pepper
1/2 cup heavy cream
1 cup milk
1/2 cup grated Parmesan cheese

1
Lightly grease a large gratin dish (about 14 x 11 x 2 inches) with butter.
2
Layer the bottom of the dish with half of the potatoes.
3
Layer half of the fennel slices on top.
4
Season with half of the flour, half of the thyme and rosemary, and salt and pepper to taste.
5
Dot with half of the butter cubes.
6
Repeat with the remaining potatoes, fennel, flour, thyme, rosemary, and butter, and season with salt and pepper to taste.
7
(You can make the dish several hours ahead of time.
8
Cover and refrigerate until ready to bake.)
9
Place a rack in the middle of the oven and preheat to 400 degrees F.
10
Pour the cream and milk on top of the gratin.
11
Bake, covered, for 30 minutes.
12
Tilt the dish and baste the milk and cream on top of the potatoes and fennel Sprinkle the cheese on top of the gratin.
13
Reduce the heat to 300 degrees F, leave uncovered, and bake for another 45 minutes to 1 hour, or until the potatoes and fennel are tender, the cheese melted, and almost all of the milk and cream have cooked into the vegetables.
14
Let rest about 5 minutes before serving hot.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 stick (1/4 cup) unsalted butter, cubed, plus extra for greasing the pan, 2 1/2 pounds Yukon Gold potatoes, peeled and very thinly sliced, 3 large bulbs fresh fennel, cored and thinly sliced, 1/4 cup all-purpose flour, and more.

Yes, Fennel and Potato Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel and Potato Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions