Photo: Lars Blankers
Potato, Leek, and Fennel GratinPotato, Leek, and Fennel Gratin
10 ingredients
Makes 4-6 servings
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Estimated Nutrition (whole recipe, rough)
623
Calories
14g
Protein
40g
Fat
56g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 fennel bulb, trimmed
- 1 small yellow onion, halved and thinly sliced
- 2 leeks, white and green parts only, halved and thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound russet potatoes (2 large potatoes), peeled and sliced as thin as possible
- 1 cup plus 1 tablespoon heavy cream
- 1 1/4 cup grated Gruyère cheese (1/4 pound)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes