Potato-Fennel Gratin

Show: Barefoot ContessaEpisode: Birthday Gift Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (93)

RECIPE
COMMENTS & REVIEWS(93)

Cook Time:
1 hr 45 min
Level:
Easy
Yield:
10 servings

Times:

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Three Potato Gratin

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 32

View all 32 Side Dish Collections

Comments & Reviews

recipe Potato-Fennel Gratin
J. Sacramento, CA 01-13-2010
Flag

"We discovered fennel"
Rated: 4 stars out of 5

This is an excellent recipe and the fennel makes it special. The downfall is this wonderful recipe cannot be prepared the... day before and to be cooked the next day. The potatoes will turn color and the cream becomes absorbed into the potatoes causing the gratin to become a little dry. On the second try, we prepared it the same day we served it and it was deliouis & moist. This will definitely be a favorite for family get togethers.Read more
recipe Potato-Fennel Gratin
KP San Francisco, CA 01-06-2010
Flag

absolutely delicious
Rated: 5 stars out of 5

I made this for Thanksgiving for the first time and loved it so much I made it for Christmas too! Thank you, Ina, for... another fabulous recipe! If it weren't so heavy on the cream and cheese I'd make it more, but that's what makes it so good so I'll just save this one for special occasions.Read more
recipe Potato-Fennel Gratin
adonica chula vista, CA 12-25-2009
Flag

Sinfully Delicious
Rated: 5 stars out of 5

This dish quickly became a holiday favorite for our family! It is savory, full of quality cheese and delicious- the fennel... adds a nice, sweet aroma. Not for the "dieting" type. We only make this about twice a year and indulge with every bite!Read more
recipe Potato-Fennel Gratin
Christian Lakeside, CA 12-23-2009
Flag

Potato Fennel Gratin
Rated: 5 stars out of 5

We have this about once or twice per year due to the high fat content. As with many dishes you can modify it down to a low... fat level by using fat free products and low fat products. The tablespoon of butter isn't that bad in the scheme of things, it is the cheese and heavy cream that push it over the edge. They make many non-fat type items but you will lose the ultimate flavor. For now, we just don't eat it very often. Read more
recipe Potato-Fennel Gratin
Lori Columbus, OH 12-23-2009
Flag

Potatoe-Fennel Gratin
Rated: 5 stars out of 5

Dawn, I've made this recipe for the past several years. It's a tradition on Christmas for my family. I've made it both... ways, where I baked it that day to serve and the day before. I find it's actually better when you bake it the day before. I don't bake it for the entire time, and then the following day I bake it for the remaining time. It's seems to be more solid when I do it this way.Read more
recipe Potato-Fennel Gratin
John Wilmington, DE 12-03-2009
Flag

Heart attack in a pyrex dish
Rated: 3 stars out of 5

After following the directions meticulously and using the exact measurement of ingredients, I shouldn't have been surprised... at the disgusting amount of oil runoff that resulted. Granted, the flavor was quite good, but if I decide to make this again, I will consult some of the other reviews that recommend cutting down some of the cholesterol and fat content, such as using half & half, cooking spray, and less butter.Read more