Best Potato And Fennel Gratin With Gorgonzola Olives And Tomato Marjoram Sauce Recipes

Potato-Fennel Gratin image

Provided by Ina Garten

Time 2h15m

Yield 10 servings

Number Of Ingredients 9

1/2 teaspoon freshly ground black pepper
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

Steps:

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.

Potato-Fennel Gratin image

Provided by Ms B.

Categories Potato

Time 1h55m

Yield 10 serving(s)

Number Of Ingredients 10

2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
2 lbs russet potatoes (about 4 large)
2 cups heavy cream, plus
2 tablespoons heavy cream
2 1/2 cups gruyere cheese, grated (1/2 pound)
1 teaspoon kosher salt
1 teaspoon black pepper

Steps:

Preheat oven to 350.
Butter inside of a 10x15x2-inch (10 cup) baking dish.
Remove stalks and core of fennel, slice thinly crosswise.
Saute fennel and onions in the olive oil and butter on Medium heat for about 15 minutes or until tender.
Peel potatoes, slice thinly.
Mix potatoes in a bowl with 2 cups cream and 2 cups Gruyere, salt, pepper and the sauteed onion/fennel mixture.
Pour into baking dish, press down to smooth.
Combine remaining 2 tbl cream and 1/2 cup Gruyere and sprinkle on top.
Bake for 1 1/2 hours until potatoes are very tender, the top is browned and bubbly.
Let set for 10-15 minutes before serving.