Potatoes Au Gratin with Fennel and Bacon Recipe
Add a photo
1 of 5 Photos

Potatoes Au Gratin with Fennel and Bacon

By: TX_Brad  
"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. "

Rating: This weblink has been rated 18 times with an average star rating of 4.3 Read Reviews (17)

Rate/Review | 458 people have saved this

Prep Time:
40 Min
Cook Time:
1 Hr 50 Min
Ready In:
2 Hrs 30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 1 pound sliced bacon
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 3 1/2 cups whole milk, or as needed
  • 1/2 teaspoon ground white pepper
  • salt and ground black pepper to taste
  • 1 pinch ground nutmeg
  • 2 1/2 cups shredded Cheddar cheese
  • 2 pounds Yukon Gold potatoes, thinly sliced
  • 1 large fennel bulb, trimmed and diced
  • 7 leaves fresh basil, chopped

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 497 | Total Fat: 30.5g | Cholesterol: 87mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2008 by JV 
I have made this twice now and it has turned out EXCELLENT both times. I started to use it as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2008 by brownstreetmama 
Wow, this was so good I am craving more as I write this review. Every single person in my... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2008 by lisa j 
The prep took me over an hour. Par boil the potatoes to lessen cooking time. I cooked it for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2008 by Hannah 
Love it, love it, love it! And my picky boyfriend does, too. Great with pork loin and salad.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2008 by Erin 
This was very good. I used pancetta instead of bacon, reduced-fat milk instead of whole, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2008 by MCCLEARYS 
DELISH! I used smart balance margarine in lieu of butter, reduced the flour to 4T, used 1 12... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2008 by SeattleGal34 
I omitted the bacon because I was serving this as a side dish to a roasted pork tenderloin. It... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2009 by Karen in DE 
Good, but not worth the calories and time involved for me. The fennel remained crisp, so the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2009 by mrs smiff 
This is sooo easy to make and is well worth the cooking time. My family love it. Last time I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2009 by Janet 
This was pretty good. I left out the fennel because my husband and I are afraid of the... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?