Ina Garten's Potato-Fennel Gratin
Fennel, Potato and Gruyere Gratin
Potato-Fennel Gratin Recipe: This hearty winter side is the perfect accompaniment to a holiday ham or turkey.
- 2 small Fennel Bulbs
- 1 Yellow Onion (thinly sliced)
- 2 tablespoons Good Olive Oil
- 1 tablespoon Unsalted Butter
- 2 pounds Ruesset Potatoes (4 large potatoes)
- 2 cups plus 2 tablespoons Heavy Cream
- 2 1/2 cups Gruyere Cheese (grated) (1/2 lb)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
Ina Garten's Holiday Menu - 1
Preheat the oven to 350 F. Butter the inside of a 10 x 15 x 2-inch (10 cup) baking dish.
2 small Fennel Bulbs
1 Yellow Onion (thinly sliced)
2 tablespoons Good Olive Oil
1 tablespoon Unsalted Butter
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the corners and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes., until tender.
2 pounds Ruesset Potatoes (4 large potatoes)
2 cups plus 2 tablespoons Heavy Cream
2 1/2 cups Gruyere Cheese (grated) (1/2 lb)
1 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
Peel the potatoes, then thinly slice them by hand or with a mandolin. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyere, salt, and pepper. Add the Sautéed fennel and the onion and mix well.
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 Gruyére 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.