Potato-Fennel Gratin Recipe

Name: Potato-Fennel Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small fennel bulbs; 1 yellow onion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 2 lbs russet potatoes (about 4 large); 2 cups heavy cream, plus; 2 tablespoons heavy cream; 2 1/2 cups gruyere cheese, grated (1/2 pound); 1 teaspoon kosher salt; 1 teaspoon black pepper

Servings: persons

2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
2 lbs russet potatoes (about 4 large)
2 cups heavy cream, plus
2 tablespoons heavy cream
2 1/2 cups gruyere cheese, grated (1/2 pound)
1 teaspoon kosher salt
1 teaspoon black pepper

1
Preheat oven to 350.
2
Butter inside of a 10x15x2-inch (10 cup) baking dish.
3
Remove stalks and core of fennel, slice thinly crosswise.
4
Saute fennel and onions in the olive oil and butter on Medium heat for about 15 minutes or until tender.
5
Peel potatoes, slice thinly.
6
Mix potatoes in a bowl with 2 cups cream and 2 cups Gruyere, salt, pepper and the sauteed onion/fennel mixture.
7
Pour into baking dish, press down to smooth.
8
Combine remaining 2 tbl cream and 1/2 cup Gruyere and sprinkle on top.
9
Bake for 1 1/2 hours until potatoes are very tender, the top is browned and bubbly.
10
Let set for 10-15 minutes before serving.

997

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 small fennel bulbs, 1 yellow onion, thinly sliced, 2 tablespoons olive oil, 1 tablespoon unsalted butter, and more.

Yes, Potato-Fennel 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.

Potato-Fennel Gratin

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