Gratins are great. We made this for Thanksgiving and it did not let us down.
- • 2 small fennel bulbs
- • 1 yellow onion, thinly sliced
- • 2 tablespoons good olive oil
- • 1 tablespoon unsalted butter
- • 2 pounds russet potatoes (4 large potatoes)
- • 2 cups plus 2 tablespoons heavy cream
- • 2 ½ cups grated Gruyere cheese (1/2 pound)
- • 1 teaspoon kosher salt
- • ½ teaspoon freshly ground black pepper
- 1. Preheat the oven to 350° F.
- 2. Butter the inside of a 10 x 15 x 2-inch (10 cup) baking dish.
- 3. Remove the stalks from the fennel and cut the bulbs in half length-wise. 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 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 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 ½ cup of Gruyere and sprinkle on the top. Bake for 1 ½ hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
- Serving Size: 10