While growing up in Ohio, my dad was an avid gardener. Might I say, Dad grew the best potatoes. So, every time I make potatoes of any kind, I think of him. My Cheesy Potato and Fennel Gratin, always makes me think of all the ways mom made potatoes.
Start with Dad’s love of potatoes and a must on his dinner plate almost nightly. At that time, we were a meat and potatoes eating family. Because of the garden, fresh vegetables were always available year around, both canned and frozen. Alot of work for us all yet well worth the effort especially during winter months.
Even fresh grown potatoes last so much longer than the store-bought ones. Amazing! One taste and you’ll wonder why you’ve never made a gratin like this.
Cheesy Potato and Fennel Gratin
Using the right potatoes for this dish is important. However, if you have a favorite feel free to use what you like. I used Yukon golds in this recipe for their creamy, buttery texture. Read about this popular potato and other varieties to look for. Plus, they keep well and sprout slower than other varieties. Their skin is thin and can easily be left on if desired.
I will say red potatoes do not work well in this potato gratin. I would substitute small russets peeled instead if preferred. Checkout my “Easy Scalloped Potatoes” if you prefer a stripped-down version of a potato gratin.
Next comes, fennel. Never used fennel? If yes, yay for you and if you haven’t this is a good recipe to start with.
Fennel adds a sweet flavor to many dishes such as salads, vegetables, and Italian cooking. Some say the vegetable tastes of licorice or anise. Remember this is savory sweet and not sugary. Fronds, the wispy green strands can be used as garnish while just the white bulb is used for eating. Fennel is delicious raw.
Cheesy Potato and Fennel Gratin
Thinly sliced yellow onion is used with the fennel. The smell when both of vegetables are sautéing is wonderful. Nothing smells like onion cooking; so good.
This recipe comes together so easily but remember to use a very large bowl to mix all ingredients together. Once heavy cream is added with potatoes, fennel and onion, it’s alot. Whatever, this potato gratin bakes up creamy, cheesy and decadent. Everyone will want seconds, guaranteed as my family does.
Cheesy Potato and Fennel Gratin
Get ready for the ‘sumpthin, sumpthin’ and stir that this grand dish causes when served.
Start this recipe by heating the oven to 350 degrees and buttering your baking dish.
Slice your potatoes into thin slices by hand or with a mandoline. Keep covered with water until ready to use. Be sure to dry potatoes thoroughly before mixing. Thinly slice fennel and onion while butter and olive oil are heating.
Add fennel and onion to oil and butter, cooking until tender, about 15 minutes. Remove from heat.
In a very large bowl, combine potatoes, fennel-onion mixture, salt, pepper, 3 C. cream and 3 c. cheese. Pour into prepared baking dish. Mix remaining cream and cheese together and dollop on top of potatoes.
Bake for 1 1/2 hours or until potatoes tender. Cover with foil if browning too quickly. This recipe will take longer to bake because this is big batch recipe than can serve at least 10 people. The gratin recipe can be cut in half for less servings.
Makes great leftovers for 3 to 4 days yet this recipe does not freeze well.
Cheesy Potato and Fennel Gratin
I know there is a great chance you’ll be serving some type of potato dish for Easter so why not this Cheesy Potato and Fennel Gratin. I love this dish and you will, too. Serve with ham, roast beef, lamb and even seafood.
Cream, nutty Gruyere, onion, fennel and thin sliced potatoes match a perfect match. Yes, you have some slicing to do however, once you start cooking this dish comes together quickly.
You can’t go wrong with this gratin because it’s just that good and then some. Enjoy!
If you make this recipe, like or leave a message below, #chowdownlowdown, @chowdownlowdown or @michelleheyden.
Cheesy Potato and Fennel Gratin
Cheesy Potato and Fennel Gratin
3 pounds Yukon gold or Russet potatoes, peeled and thinly sliced
2 fresh fennel bulbs, stalk removed, halved lengthwise, cored and thinly sliced
1 large yellow onion, thinly sliced
3 T. Olive oil
2 T. unsalted butter
3 cups plus 3 T. heavy cream
1 ¼ t. fine sea salt
1 ½ t. freshly ground black pepper or to taste
3 ½ cups grated Gruyere cheese, divided
Heat oven to 350 degrees and grease a 10×15-inch (4-quart) baking dish with butter; set aside.
In a large skillet over medium-low heat, add in butter and olive oil until starting to bubble. Stir in fennel and onion and cook, stirring occasionally for 15 minutes until tender. Remove from heat.
Place sliced potatoes in a large mixing bowl. Add in 3 cups of cream, 3 cups of Gruyere cheese, salt, pepper and fennel-onion mixture. Mix well with a large spoon.
Carefully pour potato mixture into prepared baking dish, pressing down to evenly spread.
In a small bowl, combine 3 T. heavy cream and ½ cup Gruyere cheese. Sprinkle cheese mixture on top of potatoes.
Bake uncovered for approximately 1 ½ hours or until the potatoes tender, browned and bubbly. If the top is browning to fast, cover lightly with foil.
Allow gratin to rest for 10 minutes and serve.
Makes 8 to 10 servings.
Note: This recipe can be cut in half for less servings. Adapted from Ina Garten @foodnetwork – Barefoot Contessa (Potato-Fennel Gratin)
Be First to Comment