Potato-Fennel Gratin Recipe
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Ina Garten's Potato-Fennel Gratin

Recipe from Ina Garten, The Barefoot Contessa Cookbook. I doubled the recipe and decreased the cooking time to 1 hour; heating them up later before the party.
Prep Time25 mins
Cook Time1 hr 15 mins
Total Time1 hr 40 mins
Servings: 8 -10

Ingredients

  • 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 1/2 cups grated Gruyère cheese 1/2 pound
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Preheat the oven to 350 degrees F.
  • Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
  • 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.
  • 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.
  • 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.