Fennel Potato Les Frères Cheese Gratin

By: Janice Thomas, Savory Spoon Cooking School


1 cup milk
1/2 cup cream
2 coves garlic, pressed
3 sprigs fresh thyme, chopped finely
2 fennel bulbs, trimmed and sliced thin
3 large russet potatoes, peeled and sliced thin
4 ounces Les Frères cheese
4 ounces Gruyere cheese
1/4 cup panko bread crumbs


Preheat oven to 375*F.

In a small saucepan add milk, cream, garlic and thyme. Bring to a boil. Remove from heat and set aside.

Butter the inside of a gratin pan. Layer thinly sliced potatoes to cover the bottom of the pan and top with thinly sliced fennel. Top this vegetable layer with a thin layer of both cheeses. Repeat this process and top with the infused cream mixture. Finish the gratin with a sprinkle of bread crumbs.

Bake for 40 to 50 minutes. Serve hot.

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