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Recipes Nugget Markets Signature Recipes

Potato Fennel Gratin

Prep time
30 minutes PT30M
Cook time
55–65 minutes PT55–65M
Yield
8–10 servings
Difficulty
2 out of 5 on the difficulty scale
Golden-brown potato and fennel gratin in a white oval baking dish, with a lacy caramelized cheese crust, garnished with a fresh fennel frond. Shredded cheese and fennel sprigs alongside on a gray surface. Nugget Markets signature recipes

Equal parts decadent and delicious, this cheesy, garlicky goodness makes a stunning side for any dinner party. 

Ingredients

  • 3 pounds Russet potatoes
  • 1 pound fennel
  • 2 cups heavy cream
  • 2 garlic cloves, minced
  • 1 tablespoon unsalted butter
  • 2 teaspoons kosher salt
  • ½ teaspoon cracked black pepper
  • 2½ cups grated Gruyère cheese
  • ½ cup shredded Parmesan cheese

Preparation

Preheat oven to 350°F.

Peel and slice the potatoes and fennel to approximately ¼-inch thick using a mandoline or slicer, reserving a fennel frond for garnish. Place vegetable slices into a large bowl with the heavy cream and garlic, then gently mix.

Butter a 7x11-inch casserole dish, then fold each potato slice and place upright in the dish. Fold and place each fennel slice between the potatoes, then pour remaining cream and garlic over the top. Season with salt and pepper, then top with the grated Gruyère and shredded Parmesan.

Cover with foil and bake for 40–45 minutes, until bubbly. Remove foil and bake for an additional 15–20 minutes, or until the top is golden. Let cool 10 minutes, then garnish with a fennel frond before serving.