| Prep: 20 mins | Cook: 60 mins – 75 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 669 | 52g | 32g | 33g |
| sugars | fibre | protein | salt |
| 5g | 4g | 25g | 1g |
Settling in Miami with a tapestry of Cuban and Spanish cultures behind me, my culinary compass has always been attracted to blending diverse elements into a harmonious whole. One such delicacy that has captured my heart and culinary curiosity is Fennel and Potato Gratin. Hailing from the French kitchen but with a subtle infusion of ingredients from my heritage, this dish embodies the spirit of modern gastronomy in my cooking journey.
A Dance of Flavors
Just as I step into the world of dance with my unique amalgamation of styles, this recipe is an ensemble of flavors, textures, and fragrances that work together in perfect culinary choreography. The creamy gratin laden with layers of earthy potatoes and aromatic fennel, both rich and comforting, is reminiscent of a classic Pommes Dauphinoise, but with a twist. And sprinkling it with parmesan and gruyere cheese, the combination is simply irresistible. This makes it an ideal companion for those sundown tapas spreads I’m known to whip up from time to time.
Health Benefits & The Mediterranean Magic
My Spanish roots have always imbued me with a love for Mediterranean cuisine, known for its array of health benefits. Fennel, the star of the dish, is not only flavorful but packs a powerful nutritional punch. It is a rich source of Vitamin C, dietary fiber, and potassium, which are all part of my mindful eating ethos. Similarly, potatoes are a natural source of Vitamin B, iron, and heart-friendly potassium. Finally, using dairy like heavy cream and milk in our gratin makes it a source of calcium and Vitamin D.
By marrying these ingredients together in the Fennel and Potato Gratin, we are not only feasting our taste buds but also nourishing our bodies. That’s the beauty of this dish: it accomplishes the symbiosis of decadence and nourishment.
When served alongside Spanish seafood paella or a good old Cuban picadillo, this gratin never fails to take center stage. Its creamy texture and rich flavor balance out the spice and zest very well, making it a crowd-pleaser at every gathering.
Enjoying food, for me, is a journey as vibrant and varied as a salsa routine – it should feel joyful, be full of surprises, and leave you longing for the next move. The Fennel and Potato Gratin does exactly that. Can’t wait for you to try it!
What You’ll Need
- 2 large fennel bulbs (about 2 pounds)
- 2 pounds of Yukon Gold potatoes
- 2 cups of heavy cream
- 2 cups of whole milk
- 4 cloves of garlic, minced
- 1 tablespoon of unsalted butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1 cup of freshly grated Parmesan cheese
- 1/2 cup of freshly grated Gruyere cheese
- 1 tablespoon of chopped fresh thyme leaves
Method
Step One
Start by preheating your oven to 375 degrees Fahrenheit. Next, chop the fennel bulbs and potatoes into thin slices, about 1/8-inch thick.
Step Two
In a large pot, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg. Bring the mixture to a simmer over medium heat. Add the sliced fennel and potatoes to the pot, making sure they’re fully submerged. Simmer for about 10 minutes, until the vegetables are slightly tender.
Step Three
While the vegetables are simmering, prepare your baking dish. Use the unsalted butter to grease the dish thoroughly. This prevents the gratin from sticking during the baking process. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step Four
Using a slotted spoon, transfer about half of the fennel and potatoes to the prepared baking dish. Sprinkle half of the Parmesan cheese, half the Gruyere cheese, and half the thyme evenly over the vegetables. Repeat this layering process with the remaining vegetables and cheese.
Step Five
Pour over any remaining cream mixture from the pot over the layered vegetables and cheese in the baking dish. This adds extra moisture and flavor to the gratin.
Step Six
Place the baking dish in the preheated oven and bake for about 45 minutes. You’re looking for the gratin to become bubbly and the top layer of cheese to turn golden brown. Once it’s done baking, let it stand for about 10 minutes before serving. This lets the gratin set and makes it easier to serve. Enjoy!
