Potato-Fennel Gratin

prep time:: 0 min

Serving size: 10

Amy Ralls

ingredients

2 small fennel bulbs
1 yellow onion -- thinly sliced
2 tbsp olive oil
1 tbsp unsalted butter
2 lbs russet potatoes (4 large potatoes)
2 C plus 2 tablespoons heavy cream
2 1/2 C grated Gruyere cheese (1/2 pound)
1 tsp kosher salt
1/2 tsp freshly ground black pepper

directions

Preheat oven to 350 degrees.

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 with 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, 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 tablespoons 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.

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Per Serving (excluding unknown items): 53 Calories; 4g Fat (63.3% calories from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 213mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Source: Amy Ralls