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Potato-Fennel Gratin

A holiday comfort classic side of creamy, cheesy potatoes gets a special twist with the addition of sweet fennel.

Serves 10
Ready in 85 mins
Prep time 30 mins
Cooking time 55 mins
336 calories per serving


> 2 medium fennel bulbs (about 1 1/2 lbs)
> 2 tbsp olive oil, plus more for greasing
> 1 cup diced onions
> 3 tbsp butter, cut up
> 2 cups half & half
> 2 lbs russet potatoes
> 1 1/2 cups shredded Gruyère cheese (about 7 oz), divided
> Cooking spray


Preheat oven to 400°F. Grease a 2½-qt baking dish with some oil.
Cut stalks off the fennel and quarter bulbs lengthwise. Cut out and discard cores and very thinly slice fennel. In a 10-inch skillet, heat the oil on medium. Add the onions and fennel. Season with salt. Cook 8–10 min., until tender, stirring occasionally. Cool slightly.
Meanwhile, to a medium, microwave-safe bowl, add the butter. Cover with vented plastic and microwave 1–2 min., until melted. Whisk in the half & half until smooth. Season with salt and pepper.
Peel and very thinly slice the potatoes. In prepared dish, arrange ⅓ of potato slices in even layer. Top with ⅓ of fennel mixture. Pour ⅓ of half & half mixture on top. Sprinkle with ½ cup Gruyère. Repeat layering twice more.
Coat a piece of foil with the cooking spray and cover the gratin. Bake 30 min. Remove foil and continue baking 20–25 min., until potatoes are tender when pierced with a knife and top is golden brown. Let stand 15 min. before serving.


Use a mandoline or food processor with slicing attachment to slice potatoes quickly and evenly.

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