Sunday Dinner with Diane: Fennel & Potato Gratin
Fennel and Potato Gratin
The Coziest Fennel and Potato Gratin: A Family Favorite
When it comes to comforting family meals, this Fennel and Potato Gratin holds a special place in our hearts (and on our table). It's rich, creamy, and layered with love—and it’s surprisingly easy to prepare thanks to one of our kitchen heroes: the food processor.
We’ve streamlined the prep for this dish by using the food processor for almost everything. The potatoes, onions, and fennel are sliced into perfectly uniform rounds in minutes, and even the Gruyère cheese gets grated effortlessly. This little shortcut not only saves time but ensures the dish bakes up beautifully, with even layers of tender veggies and melted cheese.
But let me let you in on the real secret to what makes this gratin unforgettable: freshly ground nutmeg. Just a pinch or two adds a subtle warmth and depth that elevates the entire dish. It’s the little detail that has everyone asking for seconds—and for the recipe.
Ingredients
1/2 teaspoon freshly ground black pepper
2 small fennel bulbs (approx 3 cups sliced)
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4-5 large potatoes or 4-5 cups sliced)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt
A pinch or two of freshly grated nutmeg
Instructions
- Preheat the oven to 325 degrees F. Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
- Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 3 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
- Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
- Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top.
- Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. You can bake covered for one hour and uncovered for the last 30 minutes until potatoes and fennel are tender with a fork. Allow to set for 10 minutes and serve.