Potato-Fennel Gratin

Show: Barefoot ContessaEpisode: Birthday Gift Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (86)

RECIPE
COMMENTS & REVIEWS(86)

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

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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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Comments & Reviews

recipe Potato-Fennel Gratin
Mike Tigard, OR 10-24-2009
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Everyone loved it
Rated: 5 stars out of 5

I went to my herb garden to harvest my fennel bulbs and lo and behold I grew the wrong type of fennel. I saw that other... reviewers had just used taters, so I had to go that route too. I used 1.5 onions and added a T of fennel seeds that I ground in the spice mill (keep the kids happier) and about a 1/8-1/4 t of nutmeg. I used just a bit over 3# of a gold potato, unpeeled, and 2.5 cups Swiss cheese in the mix and 1/2 cup on top. Otherwise the recipe was the same (sic). Everyone loved it and said they want the recipe, so that just goes to show you that you can use what you got if you have a great recipe to begin with, just need to adapt a little. I can't wait to try it again with the fennel, I imagine it will be even better.Read more
recipe Potato-Fennel Gratin
Sonia Wesley Chapel, FL 10-19-2009
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best gratin ever
Rated: 5 stars out of 5

I didn't know what to make for dinner tonight so my husband requested potato gratin so I went online then I found this... receipe looked amazing so I tried, it was so yammie remake again it's a keeper the taste is out of this world try it's worth it. I can't wait to make it again for family you win again Ina thank you for your tasty dishes.Read more
recipe Potato-Fennel Gratin
Ben Parkersburg, WV 10-19-2009
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Great side....
Rated: 5 stars out of 5

I loved this...with AND without the fennel. It's and easy go-to side that can be elegant or casual. I'm making it again for... dinner tomorrow with our friends.Read more
recipe Potato-Fennel Gratin
Jane Toledo, OH 10-19-2009
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Fabulous
Rated: 5 stars out of 5

I made these without the fennel as I don't like fennel. They were the best au gratin potatoes I have had and have made them... several times since. I highly recommend.Read more
recipe Potato-Fennel Gratin
KELLY Columbus, OH 10-07-2009
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Very Good
Rated: 5 stars out of 5

This is quite yummy. I agree with the other reviewer who said 2 1/2 cups of cheese isn't enough. 3 is probably more... accurate. I used gruyere and had to substitute a little bit of shredded swiss because I ran short. It worked out fine. I do like the gruyere. Make sure you have a large pan to saute the fennel and onion as well as a large mixing bowl to stir it all. I am curious if anyone has tried to just layer it without mixing, as one reviewer suggested.Read more
recipe Potato-Fennel Gratin
Christine bayonne, NJ 09-21-2009
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5 stars is simply an understatement
Rated: 5 stars out of 5

When I saw this recipe on Ina's show 3 years ago......I was ready to devour my television. I had to try it. My hubby is... definately a meat and potato guy so I was looking for something other than the traditional roasted, baked, or mashed. This is DEVINE. I have made this over and over It is perfection at its best. The marrying of all these beautiful flavors and creamy texture is so comforting. It's the cheesy creamy nutty buttery...yuuummmmy.Absolute favorite in my house. Read more