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Fennel Leek Idaho Potato Gratin

Sliced Idaho Potatoes, layered with fennel and leeks and smothered in a creamy Gruyère Mornay sauce.

Recipe Courtesy of Chef Mike Large, Chandlers Steakhouse, Boise, ID

Servings: 12


Gruyere Mornay Sauce

  • ¼ teaspoon canola oil
  • ¼ cup thyme, picked and chopped
  • ½ cup whole garlic cloves
  • 1 quart heavy cream
  • ½ tablespoon cornstarch (for slurry)
  • 2 cups Gruyere cheese, grated


  • 1 cup fennel, diced small
  • 1 cup leeks, diced small
  • Melted butter, as needed
  • 5 Large Idaho® Russet Potatoes, 60 ct., peeled and sliced ⅛”
  • 1 cup Gruyere cheese, shredded
  • Salt, as needed
  • Freshly cracked black pepper, as needed


Gruyere Mornay Sauce

  1. Heat oil over medium-high heat in a small sauce pot.
  2. Add thyme and garlic and sweat for about a minute.
  3. Add heavy cream and bring to a simmer.
  4. Mix cornstarch with water to make a thick slurry.
  5. Add cornstarch slurry to simmering cream and slowly stir in the grated cheese.
  6. Blend until smooth.


  1. Cook fennel and leeks down slow and low in 1 teaspoon melted butter, then cool for layering.
  2. Apply more melted butter to bottoms of gratin plates.
  3. Layer sliced potatoes, cooked fennel & leeks, a sprinkling of grated Gruyere, 1/2 oz pour of the prepared Mornay cheese sauce and a pinch of salt & black pepper.
  4. Repeat layering process till flush with top of dish.
  5. Cook in preheated 350°F oven for 35 minutes to golden brown.

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