For a richer flavor, use Gruyere or Fontina cheese in addition to, or in place of, some of the cheddar. If you don't have heavy cream, half-and-half can be substituted, but the sauce will be less rich. A mandoline slicer can be used to ensure uniformly thin potato slices, which will help them cook evenly. Feel free to add other vegetables, such as thinly sliced onions or leeks, to the gratin. For a golden brown top, broil the gratin for the last 1-2 minutes of baking, keeping a close eye to prevent burning.
Cheddar Fennel Potato Gratin
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING6 People
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VIEWS10
Elevate your side dish game with this decadent Cheddar Fennel Potato Gratin. Thinly sliced potatoes mingle with aromatic fennel, all bathed in a creamy, nutmeg-kissed sauce and topped with a generous layer of sharp cheddar. A comforting and elegant addition to any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol79 mg
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Fiber8 g
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Protein11 g
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Saturated Fat14 g
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Sodium792 mg
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Sugar2 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow 3-quart baking dish with butter or cooking spray. (5 minutes)
02
Step
5 mins
In the prepared baking dish, combine the sliced potatoes and fennel. Toss gently to distribute the fennel evenly among the potatoes. (5 minutes)
03
Step
2 mins
In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth and a paste forms (a roux). Cook for 1 minute, stirring constantly, to cook out the raw flour taste. (2 minutes)
04
Step
8 mins
Gradually whisk in the chicken broth, ensuring there are no lumps. Then, whisk in the heavy cream, salt, pepper, and nutmeg. Bring the mixture to a gentle boil, then reduce the heat and simmer for 2 minutes, stirring constantly, until the sauce has thickened slightly. (8 minutes)
05
Step
5 mins
Pour the cream sauce evenly over the potatoes and fennel in the baking dish. Gently toss to ensure the potatoes are well coated. Layer 1/2 of the potato slices and sprinkle with 1/3 cup of the cheddar cheese, repeat the layer. (5 minutes)
06
Step
1 hrs
Cover the baking dish tightly with aluminum foil. Bake for 1 hour, or until the potatoes are tender when pierced with a fork. (60 minutes)
07
Step
2 mins
Remove the foil and sprinkle the remaining cheddar cheese evenly over the top of the gratin. (2 minutes)
08
Step
15 mins
Bake uncovered for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. (15 minutes)
09
Step
10 mins
Remove from the oven and let stand for 10-15 minutes before serving. Garnish with fresh fennel fronds, if desired. (10 minutes)
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Vinnie Goyette
Jun 27, 2025This gratin was a huge hit at our family dinner! The fennel added such a unique and delicious flavor.
Rossie Windler
Jun 26, 2025Easy to follow recipe and the results were fantastic. My guests were very impressed!
Kariane Ferry
Jun 23, 2025I was a little hesitant about the fennel, but it turned out amazing! The nutmeg is the perfect touch.
Baby Collins
Jun 15, 2025I used Gruyere cheese and it was absolutely divine. Will definitely make this again!
Valentina Muller
Jun 11, 2025The potatoes were perfectly cooked and the sauce was so creamy. A new family favorite!