"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Potato-Fennel Gratin Recipe

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This recipe for Potato-Fennel Gratin, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Watson
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tbsp good olive oil
1 tbsp unsalted butter
2 lbs russet potatoes (4 lg potatoes)
2 C plus 2 tbsp heavy cream
2 1/2 C grated Gruyere cheese (1/2 lb)
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Directions:
Directions:
Preheat oven to 350º
Butter the inside of a 10x13x2 in (10 C) baking dish.
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 C of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 min., until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 C cream, 2 C of Gruyere, salt and pepper. Add the sautéed fennel and onion and mix well.
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tbsp of cream and 1/2 C Gruyere and sprinkle on the top. Bake for 1 1/2 hrs,until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 min and serve.

Number Of Servings:
Number Of Servings:
10

 

 

 

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