Fennel Potato Gratin
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.
Prep Time15 minutes mins
Cook Time1 hour hr 50 minutes mins
Total Time2 hours hrs 5 minutes mins
Course: Side Dish
Cuisine: American, French
Servings: 8
Calories: 329kcal
- 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
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.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Calories: 329kcal | Carbohydrates: 18g | Protein: 14g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 341mg | Potassium: 604mg | Fiber: 3g | Sugar: 1g | Vitamin A: 694IU | Vitamin C: 20mg | Calcium: 436mg | Iron: 1mg