Potato Fennel Gratin

 

After last week’s Parmesan roasted fennel obsession, I dove into another of Ina Garten’s fennel-filled recipes: Potato Fennel Gratin. This dish is a creamy, cheesy masterpiece that tastes like it came straight from a restaurant kitchen but comes together quickly—especially if you’re handy with a mandoline. With tender russet potatoes, sweet fennel, and nutty Gruyère, it’s a crowd-pleaser that’s perfect for cozy dinners or holiday gatherings.

I streamlined the prep by using a mandoline to thinly slice the fennel, onions, and potatoes. While the fennel and onions sautéed in olive oil and butter until soft and fragrant (about 10 minutes), I sliced the potatoes and tossed them with heavy cream, Gruyère, salt, and pepper. I halved the recipe since the full version makes a ton—perfect for a smaller household. Everything went into a buttered casserole dish, topped with more cream and cheese, and baked at 350°F for about an hour until bubbly and golden. The result? Pure comfort food with a sophisticated edge.

This gratin is quick to assemble, especially with a mandoline, and delivers restaurant-quality flavor with minimal effort. If you’re fennel-obsessed like me or just love creamy potato dishes, this one’s a must-try.

Potato Fennel Gratin

Adapted from Ina Garten

2 Melissa’s fennel bulbs, cores removed (about 2 c. sliced)

½ Melissa’s organic yellow onion, thinly sliced

1 T. olive oil

1 T. unsalted butter

1 lb. Melissa's organic russet potatoes, peeled (2 large)

1 c. plus 1 T. heavy cream, divided

1¼ c. grated Gruyère cheese, divided

½ t. kosher salt

¼ t. freshly ground black pepper

Preheat oven to 350°F. Spray a 1½-qt. baking dish with PAM; set aside.

 Slice fennel bulb in half lengthwise, then thinly slice crosswise (use a mandoline for speed).

 In a medium sauté pan, heat olive oil and butter over medium-low heat. Add fennel and onion; sauté for 10 minutes until tender.

 Thinly slice potatoes (mandoline recommended). In a large bowl, combine potatoes with 1 cup cream, 1 cup Gruyère, salt, and pepper. Add sautéed fennel and onion; mix well.

 Transfer to the prepared baking dish and press down lightly. Mix remaining 1 tablespoon cream with ¼ cup Gruyère and sprinkle over the top.

 Bake for 1–1¼ hours, until potatoes are tender and top is golden and bubbly. Cool for 10 minutes before serving.

**Tip:** Halving the recipe works perfectly for smaller gatherings, and leftovers freeze well for future meals!

 As an aside, fennel is a nutritional powerhouse! One cup of sliced fennel (87g) delivers just 27 calories, 3g of fiber for digestion, and 10% of daily vitamin C for immunity. It’s rich in potassium (360mg), manganese, folate, and calcium, supporting heart, bone, and metabolic health. Packed with antioxidants like anethole and quercetin, fennel may reduce inflammation and oxidative stress, while its essential oils aid digestion and ease bloating. This versatile veggie is a deliciously healthy addition to any meal! If you haven’t tried it yet, I urge you to do so.

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