Creamy Fennel & Potato Au Gratin
This is the very first au gratin recipe that I’ve made that I’m actually looking forward to making (and eating!) again. It’s the perfect combination of creamy, flavorful, and seasonally-focused. I love how the fennel flavor becomes a perfect counterpoint to the potatoes, and provides a great textural change up when cooked to perfection. Add a little fennel to your next potato dish and see what all the fuss is about!
Servings Prep Time
6people 30minutes
Cook Time
1hour
Servings Prep Time
6people 30minutes
Cook Time
1hour
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Wash and slice the fennel bulb, removing fronds and rinsing thoroughly to make sure no residual dirt remains. Using a mandolin, slice the peeled potatoes into 1/4 – 1/2 inch slices.
  2. In a cooking spray-coated baking dish, layer the potato and fennel in the dish. 2 layers of each should do the trick.
  3. In a small sauce pan, over medium heat melt the butter and mix with the flour to create a paste. Add the broth and stir until any remaining lumps are gone. Slowly add the half & half, whisking the mixture to incorporate into a creamy sauce.
  4. Add the salt, pepper and nutmeg. Stir to incorporate. Remove from heat.
  5. Carefully pour the sauce evenly over the layered potatoes and fennel. Sprinkle cheese over the top of the mixture.
  6. Cover and bake at 350 degrees for 45 minutes. Uncover and bake an additional 15 minutes, or until the top begins to brown.
  7. Serve immediately, and enjoy this great twist on a potato classic!
Recipe Notes

One of the things that I actually really liked about Texas was that winter time is when the farmer’s markets were still fun.  I hate hot weather, so year round I could stroll through the stalls and take in the sunshine (Vitamin D–hooray!) and pick out great, seasonal produce like this monster fennel.

I was partial to wandering the Pearl Farmer’s Market in San Antonio.  It’s a great district that used to be a brewery, but when it fell into disrepair it was restored and developed into mixed use areas that include shops, restaurants, offices, condos, and so much more.  The CIA even has one of its 3 locations there (The Culinary Institute of America, not the “other” CIA).  The weekend Farmer’s Market brings people from all over town to this cool and hip area, and just makes you happy seeing all of the local farmers and other vendors.  If you are ever in town on a weekend, it’s a must!  It was one of my happy places when living there.  :o)

I loved the finds I came across at the market, and this fennel was no exception.  Fennel is so versatile that I still use it in everything from dishes like this Creamy Fennel & Potato Au Gratin to using it alongside veggies like carrots, celery and onions when making a stew or braise.  The mild flavor adds a subtle roundness to dishes, and is wonderful when sauteed with garlic and served as its own side dish.

Versatile and a bit out of the ordinary for most, fennel is a cook’s secret weapon!