Name: Potato-Fennel Gratin
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Ingredients: 2 fennel bulbs, fronds (the leafy top) removed, and cut into slices; 1 yellow onion, peeled, halved, and thinly sliced crosswise; 2 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter; 2 pounds Russet potatoes, peeled and thinly sliced (try using a mandoline slicer for the most consistent thinness); 2 cups, plus 2 tablespoons, heavy whipping cream, divided; 2 1/2 cups grated Gruyère cheese, divided; 1 teaspoon Kosher salt; 1 teaspoon freshly ground black pepper

Potato-Fennel Gratin

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Delight your taste buds with this Potato-Fennel Gratin — a creamy, cheesy, and buttery combination of silky-smooth potatoes and fennel!

Author: Norann Oleson
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Yield: Serves 10
Category: Sides & Sauces

Ingredients

2 fennel bulbs, fronds (the leafy top) removed, and cut into slices
1 yellow onion, peeled, halved, and thinly sliced crosswise
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 pounds Russet potatoes, peeled and thinly sliced (try using a mandoline slicer for the most consistent thinness)
2 cups, plus 2 tablespoons, heavy whipping cream, divided
2 1/2 cups grated Gruyère cheese, divided
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

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Instructions

Preheat oven to 350 degrees F.
Butter a 10 x 15 x 2 inch glass baking dish.
Heat olive oil and butter in a medium-size sauté pan, sautéing the fennel and onions together over medium-low heat for 10 minutes, until tender.
Place potato slices in a large mixing bowl with 2 cups of cream, 2 cups of Gruyère cheese, salt, and pepper.
Add cooked fennel and onions to the potato mixture and mix well.
Pour entire mixture into buttered baking dish, and press down lightly to even out.
Combine remaining 2 tablespoons of cream and 1/2 cup Gruyère cheese, then sprinkle evenly on top.
Bake for 1 hour, 15 minutes in the pre-heated oven, until potatoes are tender and the top is brown and bubbly.
Cool for 10 minutes before serving hot.

Find it online: https://foodgardening.mequoda.com/recipe/potato-fennel-gratin/