Easy Potato Gratin with Fennel and California Ripe Olives


  • 1 bulb fennel washed, stalks removed, cored
  • 1/2 whole yellow onion
  • 2 large russet potatoes, washed and peeled
  • 1 tablespoon olive oil
  • 1 tablespoon salted butter
  • 1 cup plus 2 tablespoons heavy whipping cream, divided
  • 3/4 cup grated Gruyere cheese, divided
  • 3/4 cup grated Jarlsberg cheese, divided
  • 1/2 cup California Black Ripe Olives, sliced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Thinly Slice fennel, onion, and potatoes using a mandoline or handheld slicer. Can be hand-sliced if you’d like just be sure to adjust the cooking time as thicker slices will take longer to cook.
  3. In a medium-sized pan, heat butter and olive oil and saute onion and fennel over medium-low heat for 15 minutes or until very tender. Remove from heat.
  4. In a large bowl, combine sliced potatoes with the cream, olives, salt, pepper, and all but 2 tablespoons of each of the cheeses.
  5. Add cooked fennel and onion to the bowl and stir to combine.
  6. Transfer potato mixture to an 8×8″ baking dish or deep pie plate and flatten the surface so all the potatoes are mostly submerged in the cream.
  7. Combine remaining 2 tablespoons of each cheese in a small bowl with 2 tablespoons of cream. Sprinkle cheese over the top of the potatoes evenly.
  8. Bake at 350 degrees for 45-60 minutes or until potatoes are very tender the top is golden brown and bubbly. Check for tenderness by inserting a fork or sharp knife through the potatoes in the center of the dish. If needed, tent the dish with a piece of foil to prevent the top from becoming to brown.
  9. Allow to cool for at least 15 minutes before serving.
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