This Fennel and Potato Gratin is a creamy and cheesy side dish that’s sure to impress. Featuring thinly sliced fennel and potatoes baked to perfection with Gruyère cheese and cream, it’s a deliciously indulgent addition to any meal. Perfect as a side dish or even as a lunch with a fresh salad for contrast, this easy-to-make gratin delivers big on flavor every time. A must-try for anyone who loves comfort food with a touch of elegance!

Prep Time 20

Cook Time 1

Total Time 1 20

Course Main Course

Cuisine France

Servings 8

Calories 350 kcal

Ingredients

2 large fennel bulbs thinly sliced (fronds reserved for garnish)
4 large potatoes thinly sliced
2 cups Gruyère cheese grated
2 cups heavy cream
2 cloves garlic minced
1 tbsp butter for greasing the dish
1 tsp fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and pepper to taste

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
Prepare Fennel and Potatoes: Thinly slice the fennel bulbs and potatoes. A mandoline slicer works well for uniform slices.
Layer the Vegetables: Arrange a layer of potato slices in the bottom of the greased baking dish. Top with a layer of fennel slices. Season with a bit of salt, pepper, and thyme. Sprinkle a portion of the minced garlic and a handful of grated Gruyère cheese over the layer. Repeat layering until all the ingredients are used, finishing with a layer of cheese on top.
Add Cream: Pour the heavy cream evenly over the layered vegetables and cheese.
Bake: Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the vegetables are tender.
Garnish and Serve: Let the gratin cool slightly before serving. Garnish with reserved fennel fronds for a touch of color and flavor.

Notes

This Fennel and Potato Gratin is a perfect comfort food, combining the rich flavors of Gruyère cheese and cream with the aromatic touch of fennel. Enjoy!

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