Fennel-Potato Au Gratin Recipe
Fennel-Potato Au Gratin Recipe photo by Taste of Home
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Fennel-Potato Au Gratin Recipe

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The tender potato slices in this cozy casserole have a mild fennel flavor with a hint of nutmeg. Add a creamy sauce and a sprinkling of Parmesan, and you have a homey side dish your family will ask for again and again. —Karen Haen, Sturgeon Bay, Wisconsin
TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours
MAKES: 12 servings


  • 9 cups sliced peeled potatoes
  • 2 medium fennel bulbs, sliced
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup shredded Parmesan cheese

Nutritional Facts

3/4 cup: 218 calories, 10g fat (6g saturated fat), 34mg cholesterol, 423mg sodium, 28g carbohydrate (1g sugars, 3g fiber), 5g protein.


  1. In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.
  2. In a small saucepan, melt butter. Stir in flour until smooth; gradually add the broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture; gently toss to coat.
  3. Cover and bake at 350° for 1 hour or until potatoes are tender. Uncover; sprinkle with cheese. Bake 15 minutes longer or until cheese is melted. Yield: 12 servings.
Originally published as Fennel-Potato Au Gratin in Taste of Home December/January 2008, p19

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Racecar7a User ID: 8065713 113230
Reviewed Nov. 4, 2014

"I only had half a fennel bulb to use, but this is really good. I will definitely make it again!"

momofgideonandeli User ID: 2233279 136627
Reviewed May. 11, 2010

"We loved it, and it was the first time I found out what fennel was...yummy!!!!"

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