Potato, Fennel, and Leek Gratin

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Yield: Servings: 10 to 12


Aromatic fennel and leeks add depth of flavor to a classic potato gratin, but it’s the cheesy topping that will have you going back for seconds. For a fancier, more formal variation, try the Potato, Fennel, and Leek Gratin with Prosciutto and Chestnuts.


3 Tbs. unsalted butter, softened

2-1/2 lb. Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 7 cups)

2-1/2 cups heavy cream

2 cloves garlic, finely chopped

Kosher salt and freshly ground black pepper

1 tsp. fennel seeds, lightly crushed

3 large leeks, white and pale-green parts only, trimmed, halved, and sliced crosswise 1/2 inch thick

1-1/2 to 1-3/4 lb. fennel bulbs, trimmed, quartered, cored, and thinly sliced (about 5 cups)

8 oz. Gruyère, grated (about 2 cups)


Position a rack in the center of the oven and heat the oven to 400°F. Grease the bottom and sides of a 10