Fennel and Potato Gratin Recipe

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Ingredients:

Serving

1 cup milk
1/2 cup cream (or milk)
2 cloves garlic, peeled and halved
3 sprigs fresh thyme
2 fennel bulbs (1 lb), trimmed of fronds and halved
3 large baking potatoes, peeled
salt and freshly ground pepper , to taste
8 oz semihard or hard cheese (like gruyere or jarlsberg)

Directions:

Heat oven to 375° F. In a small saucepan, combine the milk, cream, garlic, and thyme. Bring to a boil. Remove from heat; set aside for 10 minutes. Discard the garlic and thyme.
Meanwhile, coat a 2-quart gratin dish or ovenproof casserole with vegetable cooking spray. Cut the fennel lengthwise into 1/4-inch slices. Cut the potatoes crosswise into 1/4-inch thick slices.
Place a layer of potatoes in the dish and season with salt and freshly ground pepper. Overlap with a layer of fennel and half the cheese. Repeat with the remaining potatoes, fennel, and cheese. Pour the infused milk over the vegetables.
Bake until the gratin is golden and the vegetables feel tender when pierced with a fork, 40 to 50 minutes. Remove from oven 15 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	65.77 Kcal (275 kJ)
Calories from fat	21.87 Kcal
		% Daily Value*
Total Fat	2.43g	4%
Cholesterol	8.28mg	3%
Sodium	66.15mg	3%
Potassium	416.85mg	9%
Total Carbs	8.64g	3%
Sugars	2.05g	8%
Dietary Fiber	2.36g	9%
Protein	2.67g	5%
Vitamin C	9.9mg	16%
Iron	0.8mg	4%
Calcium	111mg	11%

Amount Per 100 g
Calories	46.98 Kcal (197 kJ)
Calories from fat	15.62 Kcal
		% Daily Value*
Total Fat	1.74g	4%
Cholesterol	5.91mg	3%
Sodium	47.25mg	3%
Potassium	297.75mg	9%
Total Carbs	6.17g	3%
Sugars	1.47g	8%
Dietary Fiber	1.69g	9%
Protein	1.91g	5%
Vitamin C	7.1mg	16%
Iron	0.6mg	4%
Calcium	79.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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