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This Fennel Potato Gratin is made with just a handful of ingredients, but hosts bold flavors with fresh fennel, hints of nutmeg and rich Gruyere cheese.
The flavors of this Fennel Potato Gratin make it the perfect side dish for any type of meal, whether it’s a weeknight dinner or special holiday meal, this potato bake fits the bill. Slices of Yukon gold potato are baked in cream, butter, Gruyere cheese, garlic, and wine; with hints of nutmeg and fresh fennel.
Topped with more rich Gruyere and baked until golden and bubbling, this potato gratin is a standout! A lavish version of the simple classic, this dish features bold flavor and undeniable comfort, all in one.
What is potato gratin?
Gratin is a widespread culinary technique, originating from French cuisine, in which an ingredient is topped with a browned crust – often using breadcrumbs, grated cheese, egg or butter. Similar to scalloped potatoes, but not the same! Potato gratin is defined by it’s crispy top.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Fennel – The star of the show! Small fennel bulbs.
- Butter – I used unsalted to control the sodium content.
- Olive Oil – Substitute canola oil, sunflower oil, safflower oil or avocado oil.
- Onion – Small, yellow onion, sliced in half, and then into 1/4″ slices.
- Salt & Pepper – To taste.
- Garlic – Fresh is best! Minced.
- Wine – White wine, use your preference.
- Potatoes – Yukon gold potatoes, peeled and sliced 1/4″ thick.
- Cream – I used half & half cream.
- Nutmeg – For added flavor.
- Cheese – We are using Gruyere for this one! You can use any cheese you prefer.
How to prep fennel
Fennel is a vegetable that might look a little funky, but has a lot going for it! Toss it raw into a salad for a crunchy and sweet texture, or use it as an excellent flavor addition to meals by slow-cooking it with a braise.
However you choose to serve it, just remember – before you can eat it, you have to prepare it! If you’ve never dealt with a fennel bulb before, let me help you out!
- First, we start by washing the fennel thoroughly
- Next, trim off the fennel stalks.
- If the stalks are still attached to your bulb of fennel, cut them away close to where they connect to the bulb.
- Now, cut the bulb in half and cut the halves into quarters if you want to. Make sure to peel off any wilted outer layers!
- Next step: Slice the fennel crosswise. With the quarter still on its side, slice crosswise to cut the fennel into slices. Start at the top of the bulb and work toward the root. *We want thin slices for this recipe
- Tip: For super thin, precise slices – use a mandolin!
And just like that, your fennel is prepped and ready to go!
How to make fennel potato gratin
- Preheat Oven – Preheat the oven to 350F.
- Prep the Fennel – Prepare the fennel bulbs. Remove the stalks, cut the bulbs in half lengthwise, then remove the core. Slice the bulbs into thin strips.
- Cook the Fennel – Heat the butter and oil in a large skillet over medium-low heat. Add the fennel and onion to the skillet and season with 1/4 tsp each salt and pepper. Cook, stirring occasionally, for 15 minutes until the fennel and onion soften and slightly browned.
- Add the Wine – Increase the heat to medium-high. Stir in the garlic and cook for 30 seconds, until aromatic. Add the wine and let it bubble (while stirring) for 1-2 minutes until mostly evaporated. Remove the skillet from the heat.
- Combine Ingredients – Toss the sliced potatoes in a large bowl with the remaining salt and pepper, cream, nutmeg, and 1 1/2 cups of the Gruyere. Stir in the fennel and onion mixture.
- Assemble – Pour the contents of the bowl into a shallow baking dish, and use a spatula to spread everything around evenly. Top with the remaining Gruyere.
- Bake – Bake for 80-90 minutes, or until the potatoes are tender and the top is browned.
Can I make this in advance?
This dish can definitely be assembled in advance! To save time, make this fennel potato gratin a day in advance; cover tightly with plastic wrap, store in the refrigerator overnight, and bake before serving!
Note: The potatoes on top might discolor in the fridge, but it shouldn’t be noticeable after baking.
Freezing
Prepare your potato gratin as instructed, omitting the cheese topping, and cook partially, until almost done – potatoes should still be a bit firm. Cool quickly and then freeze in the baking dish, wrapped in plastic or foil. This should keep for up to 2 months. When ready, remove from the freezer, top with cheese and bake (uncovered) until golden and cooked through.
What to serve with fennel potato gratin
There are so many dishes that you can serve this fennel potato gratin with! Baked Chicken Breast, slow cooker short ribs and pork loin roast are all great options, but the possibilities are endless! Here are some more options:
- Pan Seared Steak.
- Chicken Cacciatore
- Beef Wellington.
- Cheese and Prosciutto Stuffed Chicken
- Crispy Fried Chicken.
- Easy Oven Baked Pork Chops
- Roasted Turkey
- Roast Leg of Lamb
- Honey Mustard Chicken.
- Easy Pot Roast
How to store leftover potato gratin
Store leftovers in an airtight container in the fridge for up to 3 days.
It’s best to follow the method above if you want to freeze this dish, because it doesn’t freeze well, unfortunately. The potatoes get mealy, and the cream clots up, but if you are adamant on freezing your leftovers – store in an airtight container in the freezer for up to two months. Your potatoes might end up breaking apart – don’t say I didn’t warn you!
Did you like this potato recipe? Try these!
- Mashed Potatoes
- Potato Skins
- Baked Potato Soup
- Easy Oven Roasted Potatoes
- Spring Potato Salad
- Parmesan Garlic Roasted Potatoes
- Fajita Potato Bites
- Scalloped Sweet Potatoes
- Potato Leek Soup
- Rosemary Smashed Potatoes
- Cheesy Mashed Potatoes with Bacon and Chives
- Potatoes Au Gratin
Fennel Potato Gratin
Ingredients
- 2 small fennel bulbs
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion sliced in half, and then into 1/4" slices
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 2 cloves garlic minced
- 1/4 cup white wine
- 1 pounds Yukon gold potatoes peeled and sliced 1/4" thick
- 2 cups half and half cream
- 1/4 teaspoon nutmeg
- 2 cups Gruyere shredded
Instructions
- Preheat Oven: Preheat the oven to 350F.
- Prep the Fennel: Prepare the fennel bulbs. Remove the stalks, cut the bulbs in half lengthwise, then remove the core. Slice the bulbs into thin strips.
- Cook the Fennel: Heat the butter and oil in a large skillet over medium-low heat. Add the fennel and onion to the skillet and season with 1/4 tsp each salt and pepper. Cook, stirring occasionally, for 15 minutes until the fennel and onion soften and slightly browned.
- Add the Wine: Increase the heat to medium-high. Stir in the garlic and cook for 30 seconds, until aromatic. Add the wine and let it bubble (while stirring) for 1-2 minutes until mostly evaporated. Remove the skillet from the heat.
- Combine Ingredients: Toss the sliced potatoes in a large bowl with the remaining salt and pepper, cream, nutmeg, and 1 1/2 cups of the Gruyere. Stir in the fennel and onion mixture.
- Assemble: Pour the contents of the bowl into a shallow baking dish, and use a spatula to spread everything around evenly. Top with the remaining Gruyere.
- Bake: Bake for 80-90 minutes, or until the potatoes are tender and the top is browned.
Tips & Notes:
- Store leftovers in an airtight container in the fridge for up to 3 days.
