Hands-On Time
20 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 6

How to Make It

Step 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.

Step 2

Meanwhile, coat a 2-quart gratin dish or ovenproof casserole with vegetable cooking spray.

Step 3

Cut the fennel lengthwise into 1/4-inch slices. Cut the potatoes crosswise into 1/4-inch thick slices.

Step 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.

Step 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.

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