Potato Fennel Gratin Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 – 3 small fennel bulbs
1 yellow onion
2 T good olive oil
1 T unsalted butter
2 lbs russet potatoes (4 large)
2 cups plus 2 T heavy cream
2 ½ cups grated Gruyere cheese (1/2 lb)
1 tsp Kosher salt
½ tsp freshly ground black pepper
|
|
Directions: |
Directions:Preheat oven to 350º. Butter the inside of 10” x 15” baking dish. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise. (Will make about 4 cups of sliced fennel.) Saute the fennel and onions in olive oil. Add butter on medium low heat and cook on medium low heat for 15 minutes, until tender.
Peel potatoes and thinly slice. Mix the sliced potatoes in a large bowl with 2 cups of the cream, 1 cups 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 T of cream and ½ c of Gruyere and sprinkle on the top. Bake for 1 ½ hours until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes. Serve.
This dish can be cooked days ahead and heated at 350 degrees for about 30 minutes. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Potato Fennel Gratin is from