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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Cream au gratin potatoes

Yann A. Skaalen

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

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Tilbehør

Cuisine Internasjonal

Servings 4

Calories 594 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

Instructions

 

• 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

Keyword Cream au gratin potatoes, fennel

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