- 3 large russet potatoes – washed and thinly sliced
- 1 large onion – chopped into 1” slices
- 1 large or two small fennel bulbs – cores removed and bulb chopped to match onions in size
- fresh thyme – about 5 sprigs
- 1 clove garlic or 1 TBL chopped garlic from a jar
- 5 cups whole milk or cream
- 1+1/2 block of Gruyere cheese shredded
- salt and pepper to taste
- olive oil for sauteeing
- In a deep pot heat olive oil over medium heat. Add in the chopped fennel and sautee for 5 min. Then add in the onion and garlic. Season with salt and pepper and continue to stir so the garlic doesn’t burn. Sautee until onions are slightly tender.
- Add in the milk (or cream), thyme bundle and more salt and pepper, heat for 5 minutes then add in the sliced potatoes. Mix gently until most of the potatoes are covered (as they cook they will settle down into the pot). Continue to cook on a low simmer, stirring occasionally, until potatoes are fork-tender. Fork should slide into potato but not be completely cooked.
NOTE – taste the milk mixture. You will probably want to add more salt and pepper. If the milk mixture is bland that’s how your potatoes will taste. Potatoes can take a lot of seasoning, don’t be afraid to go a little heavier than you typically would.
- While the potatoes are simmering prepare your baking dish. Spray a 9×13 (or similar) dish with non-stick cooking spray.
- Pour half the potatoes into the prepared baking dish and sprinkle with a little Gruyere cheese. Top with the rest of the potato mixture then finish with the remaining cheese.
- Cover lightly with foil and bake for about 40 minutes. Remove foil and cook another 10 minutes to brown the cheese.
No fennel? No problem, in my original recipe I didn’t add fennel so I can assure you it’s just as good without it.
When I made this for Easter 2020 I didn’t have quite enough Gruyere so I mixed in some Parmesean and it was just as delicious.
If you can’t find Gruyere try looking for Comte’ or Beaufot they are great substitutes. I find Gruyere at Kroger at the Murry’s Cheese shop.
Keywords: Fennel and Onion Gratin Potatoes with Gruyère Cheese