Potato Fennel Gratin

1. 1

   Preheat the oven to 350 degrees (175 C.).

2. 2

   Butter the inside of a 10 x 15 x 2 inch baking dish.

3. 3

   Remove the stalks from the fennel and cut the bulbs in half lengthwise.

4. 4

   Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups (950 ml) of sliced fennel.

5. 5

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

6. 6

   Peel the potatoes, then thinly slice them by hand or with a mandoline.

7. 7

   Mix the sliced potatoes in a large bowl with 2 cups (475 ml) of cream, 2 cups (475 ml) of Gruyere, salt, and pepper.

8. 8

   Add the sauteed fennel and onion and mix well.

9. 9

   Pour the potatoes into the baking dish and press down to smooth.

10. 10

    Combine the remaining 2 tbsp (30 ml) cream and 1/2 cup (125 ml) Gruyere and sprinkle on the top.

11. 11

    Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly.

12. 12

    Allow to set for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.