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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Fløtegratinerte poteter

Cream au gratin potatoes

Yann A. Skaalen
When you pre-cook the potatoes, you get better control of the taste.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Course Tilbehør
Cuisine Internasjonal
Servings 4
Calories 594 kcal


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


  • 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.


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