Barefoot Contessa’s Potato-Fennel Gratin
Serve this flavorful Potato-Fennel Gratin for your next holiday meal. It’s a recipe from from one of my favorite cookbooks – Ina Garten’s Barefoot Contessa Cookbook.
Well, that’s how I feel about these potatoes. I know, I’m weird when it comes to food…maybe a bit obsessive to a non-foodie, but please tell me someone out there understands what I mean?
Gratins are delicious and such a great addition to any holiday meal. This Cauliflower Gratin caught my eye as well as did this Asparagus Gratin.
Potato-Fennel Gratin
Ingredients:
- 2 small fennel bulbs
- 1 yellow onion, thinly sliced
- 2 tablespoons good olive oil
- 1 tablespoon unsalted butter
- 2 pounds russet potatoes (4 large potatoes)
- 2 cups plus 2 tablespoons heavy cream
- 2 1/2 cups grated Gruyère cheese (1/2 pound)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions:
- Preheat the oven to 350 degrees F.
- Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
- Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
- Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
- Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
Recipe from Ina Garten, The Barefoot Contessa Cookbook
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My family loves potato side dishes and I make potatoes for them pretty often. This Potato-Fennel Gratin is definitely for indulging, but here are a few lighter potato side dishes for you to try out for your everyday meals:
Roasted Red Potatoes with Dill and Cheddar
Roasted Red Potatoes with Smoked Paprika
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Oh, I absolutely agree! There are some dishes I try to avoid making because otherwise I will keep wanting to eat and eat it ;). These potatoes sound great! I love Ina!
I’ve never cooked with fennel. They look so yummy! I can definitely understand!
I bet the fennel was wonderful with the potatoes. I would love to try this, the potatoes look fantastic.
This looks so delicious! Happy New Year Aggie!
YUM – Ina knows what she is doing. And yes, I definitely think about certain amazing foods alot! 🙂
Happy New Year to you too!
This looks great, and I’m thinking… I wonder if I could cut this recipe right in half…? I have a bulb of fennel that is going to go south if I don’t use it this week and 2 russet potatoes. It seems fortuitous. All I need is the Gruyere.
I always think about food! This recipe looks like a winner. I will probably even dream about it!!
Oh, I understand completely! Your potatoes and fennel look terrific. We ate fennel often growing up, but mostly in salads. (By the way … Great name for your sister in law!) Happy New Year Aggie!
Yup. Been there for sure. I kind of hate it when I have had something so good I can’t stop thinking about it! But only for a little while. 😉
I have been wanting to use fennel more and this looks like a great way to!
I am sure this is absolutely wonderful. The Contessa never disappoints, as you know so well I am sure. What a perfect holiday dinner and how fun to share it with another foodie!
I totally get what you mean about food. I think some non foodie people think I am crazy but I just love good food. This potato dish looks AMAZING! I could eat just that for dinner and would be totally happy. Great recipe – can’t wait to try it.
Happy New Year Aggie.
Oh I just love Ina.
I will have to try this, it does look tasty and your photos further prove it.
Happy New Year!
Of course, if it is yummy I definitely can not wait to eat it again. Happy New Year!!!
Your potatoes look AWESOME!!!
Happy New Year, Aggie. I’m looking forward to lots of great recipes from you. 🙂
I never met a potato gratin I didn’t like, and yours looks fantastic!
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