Potatoes Au Gratin with Fennel and Bacon Recipe - Allrecipes.com
Potatoes Au Gratin with Fennel and Bacon Recipe
  • READY IN hrs

Potatoes Au Gratin with Fennel and Bacon

Recipe by  

"Delectable creamy Au Gratin Potatoes are enhanced with subtle flavors of fennel and bacon. Caution: this recipe will make people break your door down for some more. I never measure unless baking, always use eyeball judgement, so feel free to adjust to your personal feel and taste. To create a more crispy top, sprinkle some Parmesan cheese and bread crumbs over the top when there is about 15 minutes left to cook. "

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    1 hr 50 mins

    2 hrs 30 mins


  1. Preheat the oven to 325 degrees F (165 degrees C). Fry bacon in a large skillet until browned. Drain on paper towels. Chop or crumble, and set aside.
  2. Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth and starting to bubble. Gradually whisk in milk while stirring constantly so that no lumps form. Cook and stir over medium heat until thickened, about 5 minutes. Season with white pepper, salt, pepper and nutmeg. Remove from the heat and stir in the cheese until smooth, adding a handful at a time. Set aside.
  3. Use 1/3 of the potatoes to make a layer in the bottom of a greased 9x13 inch baking dish. Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil. Pour about 1/3 of the cheese sauce over everything. Repeat layers two more times or until you run out of room. Cover the dish with a lid or aluminum foil.
  4. Bake in the preheated oven for 1 1/2 hours. Remove the cover during the last 30 minutes to allow the top to brown if desired.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2008

Wow, this was so good I am craving more as I write this review. Every single person in my family, toddlers included, ate this so fast that we barely came up for air! Normally my husband does not like fennel, so thanks for a recipe that makes us both happy!

Most Helpful Critical Review
Aug 04, 2008

The prep took me over an hour. Par boil the potatoes to lessen cooking time. I cooked it for an hour and a half as directed, and the potatoes still weren't cooked. It took so long to make, I almost didn't care how it tasted. And there are too many ingredients for me. Potatoes, cheese and bacon pretty much does it for this kind of dish.

Aug 29, 2008

I have made this twice now and it has turned out EXCELLENT both times. I started to use it as a base recipe, but have ended up following it pretty much to a T, except for the fennel since I generally dont have it on hand. I also include about 1/2 to 3/4 cup of diced onion (eyeballed), sprinkling it on during the layering process. I definitely have to agree with a previous reviewer in that prep time is AT LEAST an hour, even with using a food processor for slicing the taters. Still, it is tasty, and now my go to recipe for gratin. Yummy goodness! :)

Oct 19, 2008

Love it, love it, love it! And my picky boyfriend does, too. Great with pork loin and salad. Be brave with the basil- would prefer a little more next time. I took the advice to par-boil the potatoes, boiled for about 7 minutes, then sliced. Cook for the full 90 minutes. Thanks for a good one! Having never had fennel before, I feel much more confident after tasting this great dish.

Nov 08, 2008

I omitted the bacon because I was serving this as a side dish to a roasted pork tenderloin. It was exactly the side dish I was looking for! Would be a great holiday side dish, too. Again, I really don't think you need the bacon at all! Dee-lish! Save some of the cheddar to sprinkle on the top and broil to crisp it up a wee bit before serving.

Sep 15, 2008

This was very good. I used pancetta instead of bacon, reduced-fat milk instead of whole, and dried basil (didn't have fresh). It needed a bit longer to cook the potatoes (and I thought I sliced them thin enough), but it was worth the wait. A good left-over side dish. Thanks for the recipe.

Sep 15, 2009

OMG how could something NOT be good with bacon in it? I didn't use fennel or basil because I didn't have any, but did use flat-leaf parsley.

May 08, 2009

This is sooo easy to make and is well worth the cooking time. My family love it. Last time I omitted the bacon and used Mexican cheese. It was still delicious.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 497 kcal
  • 25%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 828 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

0 Followers 1 Saved Recipes
Recently Saved Recipes
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Potatoes Au Gratin

Learn how to make this creamy, cheesy casserole—a favorite all year long.

How to Make Au Gratin Potatoes

See how to make rich and creamy au gratin potatoes in four easy steps.

Creamy Au Gratin Potatoes

See how to make the best creamy scalloped potatoes.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States