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Potato-Fennel Gratin
Recipes
Potato-Fennel Gratin
6 servings
1 hour 30 minutes total (Active 25 minutes)

Ingredients

  • 3 tablespoons unsalted butter, divided
  • 1 shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 cup heavy cream
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon cracked black pepper
  • 2 lb gold potatoes, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • ½ cup imported Parmesan cheese, finely grated
  • Nonstick aluminum foil

Steps

    1. Preheat oven to 400°F. Melt 2 tablespoons butter in medium saucepan on medium. Add shallot, garlic, and thyme; cook 4–5 minutes, stirring occasionally, or until shallots are tender and very fragrant. Add cream, ½ teaspoon salt, and pepper; simmer 6–7 minutes or until reduced by one-half.
    2. Combine in large bowl: potatoes, fennel, and reduced cream mixture. Grease 8-inch square baking dish with remaining 1 tablespoon butter. Shingle potato slices and fennel in baking dish; topping each layer with ⅛ teaspoon salt and 1 tablespoon Parmesan. Top final layer with remaining ¼ cup cheese.
    3. Cover with foil and bake 30 minutes. Remove foil and bake 30 more minutes or until golden and potatoes are tender. Let stand 5 minutes to cool. Serve.

Amount per ⅙ recipe serving: Calories 330, Total Fat 22g, Sat Fat 14g, Trans Fat 1g, Chol 65mg, Sodium 490mg, Total Carb 23g, Fiber 5g, Sugars 5g, Protein 7g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%