Potato Fennel Gratin

1. 1

   Preheat oven to 450u00b0F with rack in lower third of oven. Butter a 2-quart shallow flameproof gratin pan or baking dish (not glass.)

2. 2

   Cut fronds from fennel and chop enough to measure 1 tablespoon. Set aside. Cut off and discard stalks. Quarter fennel lengthwise and cut very thinly with slicer into a large bowl.

3. 3

   Peel potatoes and cut very thinly with slicer into bowl. Add butter with 3/4 teaspoon salt and 1/4 teaspoon pepper and toss to coat.

4. 4

   Transfer vegetables to gratin dish, spreading them out in an even layer, and cover tightly with foil.

5. 5

   Bake 30 minutes, then reduce oven to 350u00b0F and continue to bake until vegetables are tender, 20 to 25 minutes more.

6. 6

   Remove from oven and remove foil, then sprinkle gratin evenly with cheese.

7. 7

   Preheat broiler and broil gratin 4 to 5 inches from heat just until cheese is lightly golden 4 to 5 minutes.

8. 8

   Let gratin stand 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.