Fennel Potato Gratin
User Reviews
5.0
12 reviews
Excellent
Fennel Potato Gratin
Report
This fennel potato gratin, made with layers of thinly sliced fennel and potatoes, and a thick creamy white Cheddar sauce, is one of the most comforting side dishes we've ever experienced.
Share:
Ingredients
- 3 tablespoons (1 1/2 oz) butter plus more for the baking dish
- 1 shallot sliced
- 1 garlic clove minced
- 2 tablespoons all-purpose flour
- 1 1/4 cups half-and-half plus more if needed
- 1/2 block (10 oz) sharp white cheddar cheese shredded
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 2 pounds baking potatoes such as russets (2 to 3 large), peeled and thinly sliced
- 8 ounces fennel bulb (1 medium) thinly sliced and fronds reserved
- fresh rosemary leaves to garnish
- Chopped fennel fronds to garnish (optional)
Add to Shopping List
Instructions
- Preheat the oven to 400°F (204°C) and adjust an oven rack to the middle position. Lightly butter a broiler-safe 2-quart (1.9-liter) baking dish.
- In a heavy saucepan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 2 to 3 minutes. Stir in the garlic and cook, stirring, for 1 minute more.
- Sprinkle in the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the half-and-half and cook, whisking constantly, until thickened and bubbly, 3 to 6 minutes.
- Remove from the heat and whisk in the cheese until it melts and the sauce is smooth, 2 to 3 minutes. Stir in the salt, pepper, and nutmeg. If your sauce seems exceptionally thick, thin it with a little additional half-and-half.
- Layer the potato and fennel slices alternately in the prepared baking dish. You should have 3 to 4 layers.
- Spread the cheese sauce over the fennel and potatoes and cover the dish with aluminum foil.☞ TESTER TIP: If your baking dish seems quite full, place the dish on a rimmed baking sheet lined with foil before baking in case the gratin bubbles over.
- Bake until the potatoes are tender, 50 to 70 minutes.
- Remove the gratin from the oven, adjust the oven rack to 5 inches (13 cm) from the heat, and set the oven to broil. Uncover the dish and broil until golden brown, 2 to 4 minutes.
- Let the gratin rest for at least 10 minutes. Garnish with rosemary and, if desired, the snipped reserved fennel fronds.
Notes
- Make in advance--Assemble and bake the gratin up to 24 hours in advance. Let cool, cover with foil, and stash in the fridge. Reheat in a 350°F oven, covered, until heated through, then remove the foil and broil, as instructed in step 8.
- Use a mandoline--A mandoline will give you even thin slices of potato and fennel.
- Storage--Leftover gratin can be kept in a sealed container in the fridge for up to 4 days.
Nutrition Information
Show Details
Serving
1portion
Calories
340kcal
(17%)
Carbohydrates
27g
(9%)
Protein
13g
(26%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
60mg
(20%)
Sodium
422mg
(18%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 340kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 422mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
