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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Potato-Fennel Gratin Recipe

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This recipe for Potato-Fennel Gratin is from The Dickinson Family Cookbook Project, 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
1 T unsalted butter
2 lbs russet potatoes(4 large potatoes)
2 cups plus 2 T heavy cream
2 1/2 cups grated Gruyere cheese(1/2 lb)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Directions:
Directions:
Preheat oven to 350º F.

Butter the inside of a 10-by-15-by-2-inch(10 cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the bulbs and thinly slice the cores crosswise, making approx. 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, 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 cups of cream, 2 cups of Gruyere, salt, and pepper. Add the sauteed 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 1/2 cup of Gruyere and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 hrs 15 mins

 

 

 

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