Potato Fennel Gratin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 small fennel bulbs
1 yellow onion, thinly sliced
2 TB good olive oil
1 TB unsalted butter
2 lb russet potatoes (4 large potatoes)
2 cups plus 2 TB heavy cream
2 1/2 cups Gruyere cheese (1/2 lb)
1 tsp kosher salt
1/2 tsp freshly ground pepper
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Directions: |
Directions:Preheat oven to 350º. Butter the inside of a 10x15x2 inch 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 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 and thinly slice them by hand or with a mandoline. In large bowl mix the 2 cups of cream and the 2 cups of Gruyere, salt and pepper. Add the sliced potatoes and mix and then add the sauted fennel and onion and mix well.
Pour the potato mixture into the prepared baking dish and press down to smooth the potato mixture. Combine the remaining 2 TB of cream and 1/2 cup of Gruyere and sprinkle on top.
Bake for 1½ hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set 10 minutes and serve. |
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Personal
Notes: |
Personal
Notes: A favorite recipe from Ina Garten.
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