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Potato-Fennel Gratin | Meemaw Eats

Potato-Fennel Gratin

Ingredients

  • 1/2 tsp freshly ground Black Pepper
  • 2 small Fennel Bulbs
  • 1 yellow Onion, thinly sliced
  • 2 tblsp "good" Olive Oil
  • 1 tblsp Unsalted Butter
  • 2 pounds Russet Potatoes (4 large potatoes)
  • 2 Cups Heavy Cream
  • 2 Tblsps Heavy Cream (for topping)
  • 2 1/2 Cups Gruyere Cheese (grated-divided)
  • 1 tsp. Kosher Salt

Instructions

  1. 1. Preheat oven to 350 Degrees. 

    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 bulb in half lengthwise. Remove the cores and thinly slice the bulbs crosswise making approximately 4 cups of sliced fennel. 

    4. Saute the fennel and onion in the olive oil and butter on medium low heat for 15 minutes, until tender. 

    5. Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes with 2 cups of cream, 2 cups of Gruyere, salt and pepper and the sauteed fennel and onion mixture. 

    6. Pour the mixture into the prepared baking pan or dish and press down to smooth the potatoes. 

    7. Combine the remaining 1/2 Cup of Gruyere and the 2 Tablespoons of cream and sprinkle on top. 

    8. Bake for 1 1/2 hours or until the potatoes are very tender and the top is browned and bubbly. Allow to set for at least 10 minutes before serving.