Potato-Fennel Gratin

Total Time:
2 hr 15 min
Prep:
20 min
Inactive:
10 min
Cook:
1 hr 45 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 2 small fennel bulbs
  • 1 yellow onion, thinly sliced
  • 2 tablespoons good olive oil
  • 1 tablespoon unsalted butter
  • 2 pounds russet potatoes (4 large potatoes)
  • 2 cups plus 2 tablespoons heavy cream
  • 2 1/2 cups grated Gruyère cheese (1/2 pound)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Directions
  • Preheat the oven to 350 degrees 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 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, 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 Gruyère, 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 Gruyère 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Best Thanksgiving Side Dishes