This Potatoes Au Gratin recipe is made with potatoes, fennel, and Gruyere cheese? the perfect side dish. Ina Gartin’s Potato-Fennel Gratin recipe is the best, it pairs so well with prime rib, ham, and lamb or as weve done here Pork.
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
4 large potatoes
475 ml plus 2 tablespoons heavy cream
375 gr grated Gruyère cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
METHOD
Preheat the oven to 175⁰C
Butter the inside of a 25cm×38cm x 5cm.
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 mandolin. Mix the sliced potatoes in a large bowl with the cream, and 250gr Gruyère, salt, and pepper.
Add the sauteed fennel and onion and mix well.
Pour the mixture into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and the remaining Gruyère 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.
Original Recipe Ina Gartin
Leave a Comment