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Potato-Fennel Gratin Recipe

Potato-Fennel Gratin

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Average Rating:

Total Reviews: 150

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  • on June 10, 2013

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    Oh the whole I am not a huge fennel fan....but I had a bulb intended for another recipe that I never ended up getting the rest of the ingredients for and was looking for something to do with my lurking fennel bulb. This was very tasty

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  • 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!

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  • 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.

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  • 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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  • on March 08, 2013

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    This is my "go to" potato recipe for dinner guests! I have used russet, gold and red potatoes, all work! For a lighter dish, I use half and half. An Ina classic!

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  • on December 26, 2012

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    I followed the recipe exactly, however, I did not care for it too much because it was overly rich. If I make it again, I would use plain 2% milk vs the cream the recipe recommends. I also felt like there was something missing in terms of flavor, but I can't put my finger on it. I would also recommend using Yukon gold vs the russet potato the recipe calls for. I have done gratins before and Yukon gold always holds up, the russet potato, unfortunately fell apart and it just didn't look pretty :(

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  • on November 18, 2012

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    We love scalloped potato dishes and have tried a lot. This will be my go to recipe for the holidays. Rich, creamy and very favorable. I followed recipe exactly but use 13x9 dish and was ready in 1 hour, For those who do not care for fennel you do not get a licorice taste. There is a unique flavor and the blend of fennel, onion, cheese and potatoes is wonderful. Thank you Ina!

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  • on October 29, 2012

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    This recipe is absolutely amazing! I had only eaten fennel once in a French restaurant. I found the taste of the restaurant dish interesting but not a favorite. I am not a big fan of anise flavoring. This dish adds a fabulous complexity to au gratin potatoes. The only problem I had was staying away from the leftovers. I probably would not have had leftovers if it weren't for the fact there were only two of us. This is a must try dish!

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  • on May 27, 2012

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    Last night I served this to six of us and it was great! I made it earlier in the day. Next time would probably make it a day ahead. I had never made this before but that is the confidence I have in Ina's recipes. They are dependable and delicious.

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  • on April 12, 2012

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    I made this for Easter and it was delicious. Per the instructions in the Barefoot Contessa Cookbook, I made this a day in advance. After 65 minutes in the oven, it was quite browned and a paring knife easily slid through the potatoes, so I let it cool on the counter for a bit before refrigerating it. The cookbook said to reheat it for 30 minutes at 350 degrees, but I found it was very unevenly heated. Next time, I will take it out of the fridge 20 minutes or so before baking, or extend the baking time, or both.

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