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Fennel and Potato Gratin

Photo: William Meppem
Yield 6 servings


  • 1 cup milk
  • 1/2 cup cream (or milk)
  • 2 cloves garlic, peeled and halved
  • 3 sprigs fresh thyme
  • 2 fennel bulbs (1 pound), trimmed of fronds and halved
  • 3 large baking potatoes, peeled
  • Salt and freshly ground pepper, to taste
  • 8 ounces semihard or hard cheese (like Gruyere or Jarlsberg)

Nutrition Information

  • calcium 500 mg
  • calories 411
  • caloriesfromfat 0 %
  • carbohydrate 40 g
  • cholesterol 73 mg
  • fat 21 g
  • fiber 6 g
  • iron 2 mg
  • protein 18 mg
  • satfat 13 g
  • sodium 205 mg

How to Make It

  1. Heat oven to 375° F. In a small saucepan, combine the milk, cream, garlic, and thyme. Bring to a boil. Remove from heat; set aside for 10 minutes. Discard the garlic and thyme.

  2. Meanwhile, coat a 2-quart gratin dish or ovenproof casserole with vegetable cooking spray. Cut the fennel lengthwise into 1/4-inch slices. Cut the potatoes crosswise into 1/4-inch thick slices.

  3. Place a layer of potatoes in the dish and season with salt and freshly ground pepper. Overlap with a layer of fennel and half the cheese. Repeat with the remaining potatoes, fennel, and cheese. Pour the infused milk over the vegetables.

  4. Bake until the gratin is golden and the vegetables feel tender when pierced with a fork, 40 to 50 minutes. Remove from oven 15 minutes before serving.