potato fennel gratin


Categories: Veggies and Sides, Posted by Sandy Bergsten

(adapted from Ina Garten)

Ingredients:
1 fennel bulb, stalks removed

½ yellow onion, halved and thinly sliced crosswise

1 tablespoon olive oil

1 tablespoon unsalted butter

1 pound russet potatoes, peeled (2 large potatoes)

1 cup plus 1 tablespoon heavy cream, divided

1 ¼ cups grated Gruyère cheese, divided (¼ pound)

Kosher salt and freshly ground black pepper

 

Directions:

Preheat the oven to 350 degrees.  Butter an 8x8 (5 cup) baking dish.

Cut the fennel bulb in half lengthwise and slice them crosswise, making approximately 2 cups of sliced fennel. Put the olive oil and butter in a medium sauté pan and sauté the fennel and onions together over medium-low heat for 10 minutes, until tender and slightly carnalized.

Thinly slice the potatoes by hand or with a mandoline. Place them in a large bowl with the 1 cup of cream, 1 cup of Gruyère, ½ teaspoon salt, and ¼ teaspoon pepper. Add the fennel and onion mixture and mix well.

Pour the potato mixture into the prepared baking dish. Press down lightly to smooth the top. Combine the remaining tablespoon of cream and ¼ cup of Gruyère and sprinkle evenly on the top.  

The casserole can be covered and refrigerated for up to 24 hours or baked immediately.

Bake for 1 to 1¼ hours, until the potatoes are very tender, and the top is browned and bubbly.  Allow to cool for 10 minutes. Serve hot.

Serves 5

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