Fennel and Potato Gratin

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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 411 calories
    • Fat 21 g
    • Sat Fat 13 g
    • Cholesterol 73 mg
    • Sodium 205 mg
    • Protein 18 mg
    • Carbohydrate 40 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 500 mg


  1. Check 1cup milk
  2. Check 1/2cup cream (or milk)
  3. Check 2 cloves garlic, peeled and halved
  4. Check 3 sprigs fresh thyme
  5. Check 2 fennel bulbs (1 pound), trimmed of fronds and halved
  6. Check 3 large baking potatoes, peeled
  7. Check salt and freshly ground pepper, to taste
  8. Check 8ounces semihard or hard cheese (like Gruyere or Jarlsberg)


  1. Heat oven to 375° F. In a small saucepan, combine the milk, cream, garlic, and thyme. Bring to a boil. Remove from heat; set aside for 10 minutes. Discard the garlic and thyme.
  2. Meanwhile, coat a 2-quart gratin dish or ovenproof casserole with vegetable cooking spray.
  3. Cut the fennel lengthwise into 1/4-inch slices. Cut the potatoes crosswise into 1/4-inch thick slices.
  4. Place a layer of potatoes in the dish and season with salt and freshly ground pepper. Overlap with a layer of fennel and half the cheese. Repeat with the remaining potatoes, fennel, and cheese. Pour the infused milk over the vegetables.
  5. Bake until the gratin is golden and the vegetables feel tender when pierced with a fork, 40 to 50 minutes. Remove from oven 15 minutes before serving.