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Recipe

Potato, Fennel, and Leek Gratin

Featured in our 2017 Christmas Guide
Scott Phillips

Servings: 10 to 12

Aromatic fennel and leeks add depth of flavor to a classic potato gratin, but it’s the cheesy topping that will have you going back for seconds. For a fancier, more formal variation, try the Potato, Fennel, and Leek Gratin with Prosciutto and Chestnuts.

Ingredients

  • 3 Tbs. unsalted butter, softened
  • 2-1/2 lb. Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 7 cups)
  • 2-1/2 cups heavy cream
  • 2 cloves garlic, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 tsp. fennel seeds, lightly crushed
  • 3 large leeks, white and pale-green parts only, trimmed, halved, and sliced crosswise 1/2 inch thick
  • 1-1/2 to 1-3/4 lb. fennel bulbs, trimmed, quartered, cored, and thinly sliced (about 5 cups)
  • 8 oz. Gruyère, grated (about 2 cups)

Nutritional Information

      Calories (kcal) : 380
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 17
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 95
      Sodium (mg): 320
      Carbohydrates (g): 26
      Fiber (g): 3
      Protein (g): 9

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F. Grease the bottom and sides of a 10×15-inch (4 quart) baking dish with 1 Tbs. of the butter.
  • Put the potatoes, cream, garlic, 1-1/2 tsp. salt, and 1/2 tsp. pepper in an 8-quart pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are barely tender when pierced with a fork, about 8 minutes.
  • Meanwhile, melt the remaining 2 Tbs. butter in a heavy-duty 12-inch skillet over medium heat. Add the fennel seeds and stir just until fragrant, about 30 seconds. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes.
  • Gently mix the leeks and fennel with the potatoes. Transfer to the prepared baking dish, evening out the vegetables. Top with the cheese, and bake until the cheese is deep golden brown, the cream has thickened, and the potatoes are tender when pierced with a knife, 35 to 40 minutes. (If the top is becoming too brown before the vegetables are done, cover the gratin loosely with foil.) Let cool for 10 to 20 minutes before serving.

Reviews

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Reviews

  • mickysingh | 07/08/2017

    Well its new recipe i saw , but it seems to i should try it once.

  • user-4065212 | 03/02/2016

    This recipe absolutely a keeper. I did cook the leeks/fennel a little longer. And since I didn't have enough heavy cream on hand I used 2 c heavy cream and 1/2 c 2% milk--we thought it was plenty rich--and saved a few calories!

  • MelodyRiver | 02/07/2016

    We love this! Easy to make, fennel adds a nice touch. Rich and creamy, worth every calorie!

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