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Potato-Fennel Gratin Recipe

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This recipe for Potato-Fennel Gratin is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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