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Potato Fennel Gratin

Cook Time 1 hour 30 minutes
Servings 10
Author Adapted from the Barefoot Contessa Cookbook


  • 2 small fennel bulbs
  • 1 yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 pounds baking potatoes (4 large potatoes)
  • 2 cups plus 2 tablespoons heavy cream
  • 2 1/2 cups Gruyere cheese (1/2 pound)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  • Preheat the oven to 350F degrees and butter the inside of a 10 x 15 x 2 inch or equivalent (10 cup) baking dish.
  • Remove the stalks from the fennel, and cut the bulbs in half lengthwise. Remove the cores and thinly slice crosswise to make approximately 4 cups of thinly sliced fennel.
  • Saute the fennel and onions in the oil and butter until tender.
  • Peel, thinly slice, and mix the potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyere, salt, and pepper. Add the sautéed fennel and onions and mix well.
  • Pour the mixture into the baking dish and press down to smooth the potato tops. Combine the remaining 2 tablespoons of cream and 1/2 cup Gruyere and sprinkle over the top of the potatoes.
  • Bake for 1 1/2 hours or until the potatoes are just tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.