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.
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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or olive oil and set aside.
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.
Cut the fennel bulb into quarters, remove the tough core, and slice thinly. Set aside.
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.
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.
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.
Sprinkle the grated Parmesan cheese and the remaining Gruyère cheese evenly over the top.
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.
Let the gratin cool for 10 minutes before serving. Garnish with a drizzle of olive oil or fresh thyme if desired.
Nutrition Facts
Calories |
4160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.0 g | 346% | |
| Saturated Fat | 155.2 g | 776% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 4787 mg | 208% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 35.7 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 2763 mg | 213% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 8253 mg | 176% | |
*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.
