Saturday, December 6, 2014
Potato-Fennel Gratin(from Ina Garten)
Adapted from Ina Garten
(I made half a recipe when I took these pictures, but I'm providing the whole recipe. Leftovers reheat very well.)
2 small fennel bulbs ( I use 1 large bulb for the whole recipe)
1 medium yellow onion, thinly sliced
2 tablespoons olive oil
1 tablespoon butter
2 pounds (about 4 large potatoes) I used Yukon gold
2 cups plus 2 tablespoons heavy cream
2 1/2 cups sharp white cheddar cheese (Ina uses Gruyere)
1 teaspoon sea salt
1/2 teaspoon black pepper
Preheat oven to 350 degrees F.
Grease the inside of a 10 cup baking dish. I used a 9x13 inch.
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and then slice them thinly, making about 4 cups. Sauté the fennel and sliced onions in the olive oil and butter over medium-low heat for about 15 minutes until tender. Remove from heat.
Peel the potatoes, then slice thinly with a mandolin or by hand. In a large bowl, mix the potatoes with 2 cups of cream, 2 cups of cheese, and the salt and pepper. Add the cooked fennel and onion and mix well.
Pour the potato mixture into the prepared baking dish. Press the mixture down and smooth the potato mixture evenly in the pan. Combine remaining 2 tablespoons of cream and 1/2 cup cheese and sprinkle on top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Remove from oven and let set 10 minutes before serving. Enjoy!