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https://www.lifestylefood.com.au/recipes/2294/potatofennel-gratin

LifestyleFOOD.com.au

Potato-Fennel Gratin

Ingredients

  • 2 small bulbs Fennels

  • 1 yellow Onion thinly sliced

  • 2 tablespoons good Olive Oil

  • 1 tablespoon unsalted butter

  • 2 lb russet Potatoes 4 large potatoes

  • 2 cups plus 2 tablespoons heavy Cream

  • 2.5 cups grated gruyere cheese 1/2 pound

  • 1 teaspoon Kosher Salt

  • 0.5 teaspoon freshly ground black pepper

Method

  • 1.

    Preheat the oven to 350 degrees F.

  • 2.

    Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

  • 3.

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

  • 4.

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

  • 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 Gruyère 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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