Description
A creamy and elegant potato and fennel gratin layered with garlic, thyme, and a rich cream mixture, finished with a golden Parmesan crust. Perfect for holiday tables or comforting family dinners.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and thinly sliced
- 1 large fresh fennel bulb, thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 cups grated Parmesan cheese, divided
- 2 garlic cloves, minced
- 1 tablespoon butter, softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat oven to 375°F and lightly grease a ceramic baking dish with butter.
- In a bowl, whisk together heavy cream, whole milk, minced garlic, salt, black pepper, and fresh thyme.
- Arrange a layer of sliced potatoes in the baking dish, followed by a layer of fennel. Sprinkle with a portion of the Parmesan cheese.
- Repeat layering potatoes, fennel, Parmesan, and cream mixture until all ingredients are used, finishing with the remaining Parmesan on top.
- Cover with foil and bake for 40 minutes.
- Remove foil and continue baking for 20 to 25 minutes, until the top is golden and the potatoes are tender when pierced with a knife.
- Let rest for 10 to 15 minutes before slicing and serving.
Notes
- Slice potatoes evenly for consistent cooking.
- Let the gratin rest before serving for cleaner slices.
- For a deeper golden crust, broil briefly at the end.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg