Potato Gratin with Fennel
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
- Ingredients
- 3 fresh Fennel bulb (with fronds)
- 2 Tbsps good quality olive oil
- 1 Tbsp butter
- 1 onion (thinly sliced)
- 32 ozs russet potato (peeled and cubed)
- 2 cups heavy cream
- 2 ½ cups Gruyere (grated)
- kosher salt (or sea salt)
- freshly ground Black pepper (to taste)
Preparation
Kitchen utensils
1 Small bowl, 1 Wok, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Lid, 1 Sieve
Preparation steps
1.
Preheat the oven to 350 degrees F.
2.
Coat the inside of a 13 x 9 x 2 inch baking dish or a dish of equivalent size with butter or nonstick cooking spray.
3.
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove cores and slice thinly crosswise. You should have approximately 4 cups of sliced fennel. Chop enough fennel fronds to measure 1/2 cup, set aside.
4.
Heat the olive oil and butter in a large skillet over medium-low heat, add the fennel and sliced onions and saute for about 15 minutes, or until tender.
5.
Slice the potatoes thinly by hand or with a mandoline. Mix the sliced potatoes in a large bowl with two cups of heavy cream, add 2 cups of Gruyere, and season with salt and pepper. Add the sauteed fennel and onion, mixing well.
6.
Pour the potato and fennel mixture into the baking dish. Press down with the back of a wooden spoon to smooth the mixture. Sprinkle with the remaining 1/2 cup of Gruyere and the reserved chopped fennel fronds.
7.
Bake for 1 1/2 hours, or until the very tender and the top is bubbly and slightly browned.
8.
Let rest for 10 minutes. Serve.
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