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Fennel Potato Gratin

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.

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings: 8 servings
Calories: 340 kcal
Course: Side Dish
Cuisine: American

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Layer the potato and fennel slices alternately in the prepared baking dish. You should have 3 to 4 layers.
  6. 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.
  7. Bake until the potatoes are tender, 50 to 70 minutes.
  8. 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.
  9. 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

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

% 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.