Cream au gratin potatoes with fennel

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.

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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 minutes mins

Cook Time 30 minutes mins

Servings: 4

Course: Tilbehør

Cuisine: Internasjonal

Calories: 594

Ingredients Method Nutrition

Ingredients

 

MetricUS Customary

 

1x2x3x?

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

Method

 

1. Cut potatoes and fennel into slices, here I use a mandolin.
   ½ fennel, 600 g potatoes
2. Boil milk and cream in a saucepan.
   2 dl milk, 2 dl cream
3. Add the potato and fennel and simmer for 20 min.
4. Set the oven to 225 °
5. Stir a few times and season with salt, the potatoes are cooked when they have a light chewing resistance.
6. Grate the cheese.
   120 g cheddar
7. Whisk the potatoes with the cream in an ovenproof dish and sprinkle with cheese.
8. 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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