Potato, Leek, and Fennel Gratin

You won't be disappointed when you spoon into this rustic gratin. It sports a crusty cheese top and tender potatoes swimming in a rich-as-they-come cheese sauce.


8 to 10 servings

Recipe from

Oxmoor House


2 large fennel bulbs
2 leeks
2 tablespoons butter or margarine, melted
3/4 teaspoon salt
1 teaspoon chopped fresh thyme
2 pounds baking potatoes, peeled and thinly sliced
2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup whipping cream
2/3 cup milk
3 cups (12 ounces) shredded Gruyère cheese, divided
2 teaspoons chopped fresh thyme, divided
1/4 teaspoon freshly ground pepper


Rinse fennel thoroughly. Trim stalks to within 1" of bulbs. Discard hard outside stalks; reserve fennel tops for another use. Cut a slice off bottom of bulbs. Cut out core from bottom of bulbs. Starting at 1 side, cut bulbs lengthwise into 1/4"-thick slices. Set aside.

Remove root, tough outer leaves, and tops from leeks, leaving 1" of dark leaves. Wash leeks thoroughly; cut into 1/4"-thick slices.

Sauté fennel and leeks in melted butter in a large skillet over medium-high heat 5 minutes. Add 3/4 teaspoon salt and 1 teaspoon thyme; cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Set aside.

Combine potato, flour, and 1/2 teaspoon salt in a large zip-top plastic bag. Seal; toss to coat well. Arrange half of potato in a buttered gratin dish or 13" x 9" baking dish.

Combine whipping cream and milk; pour half of cream mixture over potato. Sprinkle 1 1/2 cups cheese and 1 teaspoon thyme over potato. Spoon sautéed fennel and leek over cheese, and top with remaining potato. Pour remaining cream mixture over potato, and sprinkle with remaining 1 1/2 cups cheese, 1 teaspoon thyme, and pepper.

Bake, covered, at 400° for 45 minutes. Uncover and bake 15 more minutes or until browned. Let stand 10 minutes before serving.