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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Pimiento Cheese Potato Gratin

I have made no secret of my love for pimiento cheese; a cursory search of this blog would indicate the extent of my love. I like it in its purest form, and I like it when it’s used as a burger topping, a salad ingredient, or baked into another dish. This delicious cheesy potato recipe is one that I have adapted from the Lee Brothers’ recipe in their book, The Lee Brothers, Simple Fresh Southern. It is tangy, creamy, and immensely satisfying.

Pimiento Cheese Potato Gratin

Adapted from the Lee Brothers

 2½ t. salt, plus more to taste

1¹⁄₂ lb. Yukon Gold potatoes, peeled, sliced into ¹⁄_4” thick rounds

³⁄₄ c. heavy cream

3 Melissa’s shallots, minced

¹⁄₄ t. crushed dried red chili flakes

¹⁄₂ t. freshly ground black pepper

1 c. chopped Melissa’s roasted red peppers, with their liquid

8 oz. extra-sharp cheddar cheese shredded 

 Heat the oven to 375°F with racks positioned in the middle and top third of the oven. In a 3- to 4- quart stockpot, bring 2 qts. of water and 2 t. of the salt to a boil. Add the potatoes and cook for 10 minutes; drain and set aside.

Combine the cream, shallots, chili flakes, remaining 1/2 teaspoon salt, the black pepper, and 2 tablespoons of the liquid from the jar of roasted peppers in a small saucepan. Bring to a simmer and cook until the chili flakes have begun to stain the cream, about 2 minutes. Add half of the cheese and stir until it melts, about 1 minute. Remove the pan from the heat.

 Layer roughly a third of the potatoes in a 6-cup baking dish, overlapping them slightly so that they fit in an even layer. Scatter half of the roasted peppers on top of the potatoes, and repeating layering potatoes and peppers until all of the potatoes and peppers have been used. Pour the cream mixture over the potatoes and peppers and agitate the dish to distribute the liquid throughout. Cover with foil and bake on the middle rack for 15 minutes. Uncover the dish, sprinkle the remaining cheese over the top, and place the fish on the top oven rack. Bake for 8 minutes, or until the cheese is bubbly and gently browned on top. Serve immediately.

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