Cream au gratin potatoes with fennel

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To get the best cream au gratin potatoes, I pre-cook them.
It will then be much easier to get the right balance with salt and other spices you may add.
In this recipe for homemade cream au gratin potatoes, I have used fennel, but here you just have to try what you like.

Tips and variations

Slice the potatoes thin and even using a mandolin, about 2 to 3 mm thick, for even cooking throughout.
Simmer the potato slices gently in the cream on the stovetop before baking to ensure they cook through completely.
Add grated parmesan on top in the last few minutes for an extra crispy golden crust.

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🍷 Wine pairing

Chardonnay: A rich, creamy gratin needs a wine with enough body to match. A white Burgundy — such as a Mâcon-Villages or Saint-Véran — brings minerality and fresh acidity that balances the cream and the anise notes of fennel.

Alternative: A Viognier from the Rhône Valley adds floral notes that complement the fennel beautifully.

Yann A. Skaalen

Cream au gratin potatoes

5 from 1 vote

When you pre-cook the potatoes, you get better control of the taste.

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Prep Time 10

Cook Time 30

Servings: 4

Course: Side Dish

Cuisine: International

Calories: 594

Ingredients Method Nutrition

Ingredients

MetricUS Customary

½ fennel in thin slices
600 g potatoes in thin slices
2 dl milk
2 dl cream
120 g cheddar aged 12 months.

Method

Cut potatoes and fennel into slices, here I use a mandolin.
½ fennel, 600 g potatoes
Boil milk and cream in a saucepan.
2 dl milk, 2 dl cream
Add the potato and fennel and simmer for 20 min.
Set the oven to 225 °
Stir a few times and season with salt, the potatoes are cooked when they have a light chewing resistance.
Grate the cheese.
120 g cheddar
Whisk the potatoes with the cream in an ovenproof dish and sprinkle with cheese.
Put the refractory mold in the oven and leave it for approx. 10 minutes or until the cheese has a nice color.

Nutrition

Calories: 594kcalCarbohydrates: 31gProtein: 23gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 138mgSodium: 927mgPotassium: 947mgFiber: 4gSugar: 2gVitamin A: 1459IUVitamin C: 33mgCalcium: 545mgIron: 2mg

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FAQ

Why is my potato gratin not cooked through?

The potatoes must be sliced thin and evenly. Cover with foil and cook longer at a lower temperature if they are still hard.

Can I make potato gratin the day before?

Yes, it can be made and baked the day before. Reheat at 150 degrees covered with foil. It actually tastes even better reheated.

Which cheeses work best in potato gratin?

Gruyère and Emmental are classic choices that melt beautifully. Comté is an excellent alternative and parmesan on top gives a crispy finish.