Potato-Fennel Gratin

By á-32

This can be made a day ahead and reheated at 350 degrees for 30 minutes

Ingredients

• 2 small fennel bulbs
• 1 yellow onion
• 2 Tablespoons of good olive oil
• 1 Tablespoon of unsalted butter
• 2 pounds of russet potatoes (4 large potatoes)
• 2 cups plus 2 tablespoons of heavy cream
• 2 1/2 cups of grated Gruyere cheese 1/2#
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Details

Servings 10

Preparation

Step 1

Preheat the oven to 350 degrees
Butter the inside of a 10 x 15 x 2 in 10 cup backing 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 mandolin. 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 backing dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of gruyere and sprinkle on 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 to serve.