Fennel Potato Au Gratin
Indulge in the creamy, aromatic layers of Fennel Potato Au Gratin—a sophisticated twist on the classic potato casserole. This dish combines tender Russet potatoes and delicate slices of fennel bulb, simmered in a rich mixture of heavy cream, whole milk, and a hint of nutmeg. The decadent duo of Gruyere and Parmesan cheese creates the ultimate golden-bubbly crust, while fresh thyme adds a pop of herbaceous flavor. Perfectly balanced between savory and subtly sweet, this gratin is an elegant side dish for dinner parties or a comforting main for cozy nights. With its irresistibly creamy texture and fragrant layers, this recipe transforms humble ingredients into an unforgettable culinary experience.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Fennel bulb
- 2 large Garlic cloves
- 3 tablespoons Unsalted butter
- 2 cups Heavy cream
- 1 cup Whole milk
- 1.5 cups Gruyere cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Extra-virgin olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coating of butter or olive oil and set it aside.
Peel the potatoes and slice them into 1/8-inch-thick rounds using a sharp knife or mandoline slicer. Place the slices in a bowl of cold water to prevent them from browning.
Trim the fennel bulb by removing the stalks and fronds. Halve the bulb lengthwise and cut out the core. Slice the fennel thinly into similar 1/8-inch-thick rounds.
Peel and finely mince the garlic cloves. Heat the butter in a medium saucepan over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
Add the heavy cream, whole milk, salt, black pepper, and nutmeg to the saucepan. Stir and bring the mixture to a gentle simmer. Remove from heat and set aside.
In the greased baking dish, layer half of the potato slices, slightly overlapping them. Next, add half of the fennel slices, followed by half of the Gruyere cheese and half of the Parmesan cheese.
Pour half of the cream mixture over the first layer. Repeat the layering process with the remaining potatoes, fennel, Gruyere, Parmesan, and cream mixture.
Sprinkle the fresh thyme leaves over the top and drizzle with olive oil for added flavor.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes to allow the top to turn golden brown and bubbly.
Remove the dish from the oven and let it rest for 10 minutes before serving. Garnish with additional thyme or fennel fronds, if desired.
Nutrition Facts
Calories |
3710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.3 g | 353% | |
| Saturated Fat | 160.7 g | 804% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 4762 mg | 207% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 32.3 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2657 mg | 204% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 5754 mg | 122% | |
*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.
