Potato and Fennel Gratin with Gorgonzola, Olives and Tomato-Marjoram Sauce Recipe

Name: Potato and Fennel Gratin with Gorgonzola, Olives and Tomato-Marjoram Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, peeled, flattened; 4 1/2 tablespoons butter, cut into pieces; 2 pounds Yukon Gold potatoes or white-skinned potatoes, unpeeled, cut into 1/8-inch-thick rounds; 1/4 cup oil-cured black olives, pitted, chopped; 1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces); 2 medium fennel bulbs, trimmed, cored, cut into 1/4-inch-wide strips (about 3 cups); 1 teaspoon dried marjoram; 1/2 cup hot whole milk; 6 oil-cured black olives, pitted, halved; Tomato-Marjoram Sauce

Servings: persons

1 garlic clove, peeled, flattened
4 1/2 tablespoons butter, cut into pieces
2 pounds Yukon Gold potatoes or white-skinned potatoes, unpeeled, cut into 1/8-inch-thick rounds
1/4 cup oil-cured black olives, pitted, chopped
1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces)
2 medium fennel bulbs, trimmed, cored, cut into 1/4-inch-wide strips (about 3 cups)
1 teaspoon dried marjoram
1/2 cup hot whole milk
6 oil-cured black olives, pitted, halved
Tomato-Marjoram Sauce

1
Preheat oven to 375F.
2
Rub inside of 9x9x2-inch metal baking pan with garlic clove.
3
Rub pan with 1/2 tablespoon butter.
4
Cover bottom with 1/4 of potatoes, overlapping slightly.
5
Sprinkle 1/3 of chopped olives over, then 1/4 of cheese.
6
Top with 1/3 of fennel; sprinkle with salt and pepper and 1/3 of marjoram.
7
Dot with 1 tablespoon butter.
8
Repeat layering two more times.
9
Top with remaining potatoes, then half of remaining cheese; dot with re-maining 1 tablespoon butter.
10
Pour milk over; arrange halved olives atop.
11
Sprinkle with salt and pepper.
12
Cover pan with foil.
13
Bake gratin until vegetables are almost tender, about 50 minutes.
14
Remove foil; sprinkle with remaining cheese.
15
Bake uncovered until potatoes are tender and golden, about 25 minutes longer.
16
(Can be made 2 hours ahead.
17
Let stand at room temperature.
18
Rewarm in 350F oven until heated through, about 20 minutes.)
19
Let gratin stand 15 minutes.
20
Serve with Tomato-Marjoram Sauce.

1944

kcal

Calories

190

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 garlic clove, peeled, flattened, 4 1/2 tablespoons butter, cut into pieces, 2 pounds Yukon Gold potatoes or white-skinned potatoes, unpeeled, cut into 1/8-inch-thick rounds, 1/4 cup oil-cured black olives, pitted, chopped, and more.

Yes, Potato and Fennel Gratin with Gorgonzola, Olives and Tomato-Marjoram Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato and Fennel Gratin with Gorgonzola, Olives and Tomato-Marjoram Sauce

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