Potato and Fennel Gratin Recipe

Potato and Fennel Gratin Recipe photo by Taste of Home

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Fennel adds a snappy undertone to velvety potato gratin without being overpowering. It balances the richness of the cheese.—Nancy Roth, Saint Joseph, Illinois

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Potato and Fennel Gratin Recipe

Prep: 20 min. Bake: 65 min. + standing

Yield: 8 Servings

20 65 85

Ingredients

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 (6 ounces) shredded Gruyere or Swiss cheese
3 medium potatoes, thinly sliced
1/2 cup soft bread crumbs

Directions

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. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 254 calories, 14 g fat (8 g saturated fat), 39 mg cholesterol, 307 mg sodium, 22 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Potato and Fennel Gratin in Country Woman October/November 2010, p36