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Ina Garten's Potato-Fennel Gratin

Potato Fennel Gratin Ina Garten
Fennel, Potato and Gruyere Gratin
skill level
Moderate
time
Over 120min
servings
10
cost
$
Potato-Fennel Gratin Recipe: This hearty winter side is the perfect accompaniment to a holiday ham or turkey.
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ingredients
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat the oven to 350 F. Butter the inside of a 10 x 15 x 2-inch (10 cup) baking dish. 
  • 2
    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.
  • 3
    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.
  • 4
     
    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.  
 
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