Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.
Ingredients
Makes 8 servings
Step 1
Preheat oven to 350°F. Coat a 13x9x2" or other 3-quart baking dish with 1 tablespoon butter; set aside.
Step 2
Heat remaining 1 tablespoon butter and oil in a large deep skillet over medium heat. Add fennel; season with salt and pepper and cook, stirring occasionally, until fennel is evenly coated with fat and begins to sizzle, about 2 minutes. Add wine and 1 bay leaf. Cover, reduce heat to medium-low, and cook, stirring occasionally, until fennel is tender, about 20 minutes.
Step 3
Uncover, increase heat to medium-high, and cook, stirring often, until liquid has evaporated and fennel is golden brown and caramelized, about 10 minutes. Add 1-2 tablespoons water to deglaze pan, scraping up any browned bits from bottom of pan for added flavor. Discard bay leaf. Set fennel aside.
Step 4
Bring remaining bay leaf, potatoes, cream, milk, and garlic to a simmer in a large wide pot (watch carefully; do not let mixture boil over). Season with salt and pepper and cover with lid slightly ajar; simmer gently until potatoes are just tender and liquid has thickened, about 10 minutes. Discard bay leaf and garlic.
Step 5
Using a slotted spoon, transfer 1/3 of potatoes to prepared dish, spreading in an even layer. Season with salt and pepper and sprinkle with 1/3 cup Comté. Cover with half of fennel. Repeat process, finishing with remaining 1/3 cup Comté. Pour cream mixture over. Cover gratin tightly with foil and bake for 35 minutes. Remove foil and bake gratin until top is bubbling and golden, about 30 minutes longer. DO AHEAD:Gratin can be made 1 day ahead. Let cool; cover and chill. Rewarm, covered, in a 350°F oven for 20 minutes, then uncover and cook until bubbling around edges and warmed through in the center, about 20 minutes longer.
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Reviews (7)
Back to TopThis is a special side dish that is worth the time and effort. I made it as written with the addition of gruyere and parmesan cheeses. As such, the dish tasted really salty as I also included the 3 tbsp of coarse salt as required. I love salt but this was overbearing. I would also stack this 3 layers tall of both potato and fennel to create more depth (height) in the dish [either that or use a thicker cut on my veggies with my mandolin]. The fennel fronds on top are a pretty and tasty final touch. Use whipping cream, not half & half as I did - that extra cream will make this dish uber decadent!
nicolewadem
Denver, CO
1/4/2017
I made this almost exactly from the recipe, but since the two fennel bulbs I had were very small, I also carmelized a yellow onion. The dish was excellent and full of flavor. Everyone enjoyed them very much. I will make these again.
kathrynbate
Aptos, California
12/27/2016
This is a great recipe. I followed it exactly, with the exception that I added a thinly sliced onion t o the fennel while caramelizing. This will definately go in my permanent recipe file.
dreamsilk
4/21/2014
This was amazing. I've made the other potato-fennel gratin on this site, and it was watery and bland. This one was wonderful. The caramelized fennel makes a real difference, and the potatoes are creamier. The only change I made to the recipe was to add 1/2 tsp. ground fennel to the milk while I was simmering the potatoes and to use Jarlesberg cheese, because that's what I had. This is going to become a go-to dish for dinner parties.
GardenRiot
Columbus, Ohio
1/17/2013
In response to the person who thought it was bland, I do always add crushed fennel seed to my dishes with fennel. It is very flavorful so a little goes a long way. That way you get a robust fennel flavor standing up to the potatoes. I think the carmelizing does make it more interesting and better visually too.
Anonymous
seattle
12/9/2012
I made this for for the first time for company so I was incredibly nervous, but it was a huge hit. A lot of work went into it, but after the first time I worked out a lot of the kinks and feel much more confident to make it again (much faster). I recommend doing all your chopping ahead of time. This recipe can be made the day before, so take into consideration it can take a while. The fennel was delicious, I have never cooked nor caramelized fennel so I may be stating the obvious, but I cooked it to the point where I thought I had slightly burned it, but it added the perfect caramel flavor (caramelize till the pan is dark brown, will give fennel a caramelize onion look). I used Gruyere, which my husband was so upset at the "stinkiness" when he grated it, but he loved the dish, and said that the "stinky cheese" was delicious and not at all stinky once cooked.
lindsaydege
11/5/2012
This was good, but the caramelized fennel was really not worth the effort. I was expecting it to add a nice sweetness to balance the rich, savory potatoes and cheese, but I actually couldn't taste it at all.
Anonymous
Providence, RI
11/5/2012
