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.
- 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