Recipe courtesy of Ina Garten
Save Recipe Print
Total:
2 hr 15 min
Prep:
20 min
Inactive:
10 min
Cook:
1 hr 45 min
Yield:
10 servings
Level:
Easy

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Cauliflower Gratin

Recipe courtesy of Ina Garten

Spinach Gratin

Recipe courtesy of Ina Garten

Brussels Sprouts Gratin

Recipe courtesy of t'afia

Perfect Potatoes au Gratin

Recipe courtesy of Ree Drummond

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Potatoes Au Gratin

Recipe courtesy of B. Smith

Mustard Green Gratin

Recipe courtesy of Alton Brown

Cheesy Barley Gratin

Recipe courtesy of Food Network Kitchen

Provencal Potato Gratin

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories