Potato Fennel Gratin

Transform your dinner table with the rich and creamy elegance of Potato Fennel Gratin, a comforting dish that combines layers of thinly-sliced russet potatoes and delicately sweet fennel, all bathed in a luxurious blend of heavy cream and milk. Enhanced with the nutty flavors of Gruyère and Parmesan cheeses and a touch of garlic and fresh thyme, this gratin boasts a golden, bubbly top that’s irresistibly crisp. Perfect for holidays, family gatherings, or an indulgent weeknight side, this baked masterpiece pairs beautifully with roasted meats or a simple green salad. Easy to prepare and bursting with flavor, this recipe will elevate your potato game to gourmet heights.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 1 medium Fennel bulb
• 2 tablespoons Unsalted butter
• 2 cloves Garlic
• 2 cups Heavy cream
• 1 cup Milk
• 1.5 cups Gruyère cheese, grated
• 0.5 cups Parmesan cheese, grated
• 1 teaspoon Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Olive oil

Directions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or olive oil and set aside.

Step 2

Peel the potatoes and slice them thinly (about 1/8 inch) using a mandoline or a sharp knife. Place them in a bowl of cold water to prevent browning.

Step 3

Cut the fennel bulb into quarters, remove the tough core, and slice thinly. Set aside.

Step 4

In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the heavy cream, milk, salt, pepper, and thyme. Heat until just warm but do not allow it to boil. Remove the pan from heat.

Step 5

Drain the potatoes and pat them dry. Layer half the potatoes evenly in the prepared baking dish. Top with half the sliced fennel and then 3/4 cup of the grated Gruyère cheese.

Step 6

Repeat the layering with the remaining potatoes, fennel, and another 3/4 cup Gruyère cheese. Pour the warm cream mixture evenly over the layers, ensuring it seeps to the bottom of the dish.

Step 7

Sprinkle the grated Parmesan cheese and the remaining Gruyère cheese evenly over the top.

Step 8

Cover the dish tightly with aluminum foil and bake for 50 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.

Step 9

Let the gratin cool for 10 minutes before serving. Garnish with a drizzle of olive oil or fresh thyme if desired.

Nutrition Facts

Serving size	(2421.7g)

Amount per serving	% Daily Value*
Calories	4160.5

Total Fat 270.0g	0%
Saturated Fat 155.2g	0%
Polyunsaturated Fat 1.9g
Cholesterol 753.5mg	0%
Sodium 4787.3mg	0%
Total Carbohydrate 295.7g	0%
Dietary Fiber 28.6g	0%
Total Sugars 35.7g
Protein 112.5g	0%

Vitamin D 117.4IU	0%
Calcium 2762.6mg	0%
Iron 16.5mg	0%
Potassium 8253.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.8%

Protein: 11.1%

Carbs: 29.1%