Recipe courtesy of Ina Garten
Potato-Fennel Gratin
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- Level: Easy
- Total: 2 hr 15 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 1 hr 45 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 435
- Total Fat
- 30 g
- Saturated Fat
- 17 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 97 mg
- Sodium
- 396 mg
- Level: Easy
- Total: 2 hr 15 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 1 hr 45 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 435
- Total Fat
- 30 g
- Saturated Fat
- 17 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 97 mg
- Sodium
- 396 mg
Ingredients
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.
