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Potato and Fennel Gratin

 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
8 ServingsPrep: 20 min. Bake: 65 min. + standing

Ingredients

  • 1 small fennel bulb, sliced
  • 2 teaspoons olive oil
  • 3 tablespoons butter
  • 3 tablespoons King Arthur Unbleached 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.

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Potato and Fennel Gratin (continued)

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.