Cheddar fennel potato gratin –Today, I’m excited to share a delicious recipe for a potato fennel gratin that comes with a wonderful twist of caraway. This comforting dish is perfect for a cozy dinner at home, and it’s sure to impress your family and friends. So, roll up your sleeves and let’s get started!
Potato Fennel Gratin with Caraway
This gratin is a delightful blend of creamy potatoes and tender fennel, all layered together and baked to perfection. The addition of caraway seeds brings a unique flavor that elevates this dish to something truly special.
Ingredients
- 2 large potatoes, thinly sliced
- 1 large bulb of fennel, thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1 tablespoon whole caraway seeds
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh thyme, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine the heavy cream, minced garlic, caraway seeds, salt, and pepper. Heat over medium heat until just simmering, then remove from heat.
- In a greased baking dish, create layers starting with a layer of potatoes, then fennel, and a sprinkle of Gruyère cheese. Repeat these layers until all the vegetables are used.
- Pour the heated cream mixture evenly over the layered vegetables. Make sure it is well distributed.
- Top with any remaining Gruyère cheese.
- Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15–20 minutes, or until the top is golden and the potatoes are fork-tender.
- Let the dish sit for about 10 minutes before serving. Garnish with fresh thyme before enjoying!
Serve this potato fennel gratin as a hearty side dish alongside your main course, or enjoy it as a unique vegetarian meal on its own. The creamy texture, combined with the aromatic caraway flavor, will leave everyone asking for seconds!