Fennel-and-Potato Gratin

Fennel-and-Potato Gratin gets a punch of flavor from nutmeg and fennel. This cheesy potato gratin is impressive enough for a holiday party, but it's easy enough to put together on a busy weeknight.

Fennel-and-Potato Gratin
Photo: Jennifer Davick
Hands On Time:
30 mins
Total Time:
1 hrs 22 mins
8 servings


  • 3 tablespoons butter

  • 1 shallot, sliced

  • 1 garlic clove, minced

  • 2 tablespoons all-purpose flour

  • 1 1/4 cups half-and-half

  • 1/2 (10-oz.) block sharp white Cheddar cheese, shredded

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 1/8 teaspoon ground nutmeg

  • 2 large baking potatoes (about 2 lb.), peeled and thinly sliced

  • 1 small fennel bulb, thinly sliced

  • Garnish: rosemary sprigs


  1. Preheat oven to 400°. Melt butter in a heavy saucepan over medium heat. Add shallot; sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 minute.

  2. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat. Whisk in cheese until melted and smooth. Stir in salt and next 2 ingredients.

  3. Layer potato and fennel slices alternately in a lightly greased, broiler-safe ceramic 2-qt. casserole dish. Spread cheese sauce over layers. Cover with aluminum foil.

  4. Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven. Increase oven temperature to broil with oven rack 5 inches from heat. Uncover dish, and broil 2 to 4 minutes or until golden brown. Garnish, if desired.

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