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.
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By Chef #1219442 j...
MASS
on January 29, 2012
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The best!! A real crowd pleaser :P
By mbaring
on December 31, 2011
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First time I ever cooked with fennel. Have to admit I'm not a fan of licorice and when I smelled it when cutting the two bulbs, I almost didn't use them. So glad I did. There really is no licorice taste (thank goodness once sautéed with the onions, nor in the finished dish. I was asked to bring this dish to Christmas dinner 2011. Guests absolutely were delighted with multiple helpings. I would highly recommend this high caloric dish for special occasions.
By vicki_lange_114...
Chicago, IL
on December 23, 2011
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Just made a quarter portion of this as a test for our Christmas Day meal. Oh my!!! This is so good I am trying not to eat it all and lick the casserole! The fennel really jazzes up the stolid taste of potatoes alone. This will be a winning accompaniment to our baked ham. Also making Ina's Applesauce for this meal.
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