Potato-Fennel Gratin

Total Time:
2 hr 15 min
Prep:
20 min
Inactive:
10 min
Cook:
1 hr 45 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 2 small fennel bulbs
  • 1 yellow onion, thinly sliced
  • 2 tablespoons good olive oil
  • 1 tablespoon unsalted butter
  • 2 pounds russet potatoes (4 large potatoes)
  • 2 cups plus 2 tablespoons heavy cream
  • 2 1/2 cups grated Gruyère cheese (1/2 pound)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Directions

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.


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4.8 160
Just made these and they are the BEST potatoes I've had in some time!! ANd super easy!! Thanks again to Ina I have a keeper. item not reviewed by moderator and published
I made this for friends, it was a big hit. I didn't have enough cream on hand so I used 1 cup of cream and 1/2 cup of sour cream that I had on hand. I also made it a day ahead. It turned out great0 item not reviewed by moderator and published
Excellent recipe! Even my 2-year old couldn't have enough of it. item not reviewed by moderator and published
The only potato gratin I'll ever make. No need to try other recipes, they can't beat this. It is a MUST on our holiday menus. item not reviewed by moderator and published
You need look no further for an impressive guest worthy potatoe gratin. Rich and decadent. item not reviewed by moderator and published
Made this for our annual girl scout potluck. Kids and adults alike loved this dish. I am going to make it again for the family Christmas party. Cannot recommend enough! item not reviewed by moderator and published
I made this on Friday for a Xmas potluck. I added 2 more potatoes, 3 cloves minced garlic, sliced leeks, along with some Herbs de Provence (per Dave Lieberman) & fresh grated nutmeg on top. Living at 6000 ft altitude, I baked at 375 for 2 total hrs (covered, then uncovered last 30 min). I let it rest for about 15 min & it set perfectly! An awesome hit with everyone, as there were no leftovers :(! Will def have to make this again! I love Ina! item not reviewed by moderator and published
This recipe was a big success! I did make a couple of modifications. Instead of heavy cream, I used half and half. And I used less of it. For the final 2 tbsp of heavy cream for over the top, I substituted plain Greek yogurt with a little half and half and added the cheese. Overall, I reduced the amount of liquid and cheese added, to reduce fat and cholesterol, and it was still cheesy and delicious. Was sorry to have to leave leftovers at my Host's home. Will definitely make it again. item not reviewed by moderator and published
These potatoes are divine. I make them all the time. The last time I made them a guest went back 4 times. item not reviewed by moderator and published
Delish. I wanted some comfort food and this was the winner. I divided the recipe in half b/c I was only feeding two and we still had some left over. I reheated it the next day; it held its flavor beautifully. Thanks Ina! item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes