Potatoe Fennel-Gratin
Jodie
ingredients
- 2 small fennel bubles
- 1 yellow onion, thinly sliced
- 2 Tbs. good olive oil
- 1 Tbs. unsalted butter
- 2 lbs. Russset potatoes (4 large potatoes)
- 2 cups plus 2 Tbs. heavy cream
- 2 cups grated Gruyere cheese (1/2 lbs)
- 1 tsp. kosher salt
- 2 tsp. freshly ground black pepper
directions
- 1
Preheat oven to 350 degrees Butter teh inside of a 10x15x2 inch (10 cup) baking dish. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thingly 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.
- 2
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.
- 3
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 Tbs. of cream and cup of Gruyere and sprinkle on the top. Bake for 1 hour, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
Source: Jodie
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