Join our community of Solution Seekers!

Fennel and Potato Gratin

Place setting
five_whole_stars
Click a Star to Rate This Recipe
Serves 6| Hands-On Time: | Total Time:

Ingredients

Directions

  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.
By October, 2001

Nutritional Information

  • Per Serving
  • Calories 411
  • Calcium 500mg
  • Carbohydrate 40g
  • Cholesterol 73mg
  • Fat 21g
  • Fiber 6g
  • Iron 2mg
  • Protein 18mg
  • Sat Fat 13g
  • Sodium 205mg
What does this mean? See Nutrition 101 .

Quick Tip

Cheese
Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.