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Potato and Fennel Gratin

Fennel adds a snappy undertone to velvety potato gratin without being overpowering. It balances the richness of the cheese.—Nancy Roth, Saint Joseph, Illinois
  • Total Time
    Prep: 20 min. Bake: 65 min. + standing
  • Makes
    8 servings


  • 1 small fennel bulb, sliced
  • 2 teaspoons olive oil
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups whole milk
  • 1-1/2 cups shredded Gruyere or Swiss cheese
  • 3 medium potatoes, thinly sliced
  • 1/2 cup soft bread crumbs


  • In a large skillet, saute fennel in oil until tender.
  • Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted.
  • Layer half of the potatoes, fennel and sauce in a greased 2-qt. baking dish; repeat layers. Cover and bake at 375° for 55 minutes. Uncover and sprinkle with bread crumbs; bake 10-15 minutes longer or until golden brown and bubbly. Let stand for 10 minutes before serving.
Nutrition Facts
3/4 cup: 254 calories, 14g fat (8g saturated fat), 39mg cholesterol, 307mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 10g protein.

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