Potato-Fennel Gratin

1. 1

   Preheat oven to 350

2. 2

   butter the inside of a 10 x 15 x 2 inch baking dish

3. 3

   Remove 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 the onions in the olive oil and butter on medium low heat for 15 minutes, until tender.

4. 4

   Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with2 cups of cream, 2 cups of Gruyere, salt, and pepper. Add the sauteed fennel and onion and mix well.

5. 5

   Pour the potatoes into the baking dish. Press down to smooth the potatoes Combine the remaining 2 tablespoons of cream and 1/2 cup of the Gruyere and sprinkle on the 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 and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.