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Credit: William Meppem

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

calcium 500mg; 411 calories; calories from fat 0%; carbohydrates 40g; cholesterol 73mg; fat 21g; fiber 6g; iron 2mg; protein 18mg; saturated fat 13g; sodium 205mg.
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