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5 from 3 votes

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 mins
Cook Time1 hr 50 mins
Total Time2 hrs 5 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.


  1. 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