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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By issaszabo_12072602
Elk Grove, 43
on April 15, 2013
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This is a lovely dish; my favorite is the crispy edges with the soft center! This has been a family staple for Easter for a decade!
By markosak
on April 07, 2013
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This one's a real keeper. Will continue to use this for large holiday gatherings as it requires quite a bit of prep–– including dragging out the mandoline. Better to make a day ahead. Bring back to room temp and reheat at 325 for 40 mins. Comes out great. Gets raves from guests. Goes well with Ham or Beef Roast. Oh... Yukon Golds are the way to go.
By mfmst
Houston
on March 17, 2013
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This is the best potato gratin ever. The fennel makes it amazing. I used a bit more cheese than the recipe called for only because I had two 6 oz wedges and thought, why not?
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