AWESOME POTATO AU GRATIN WITH FENNEL AND LEEK

Awesome Potato Au Gratin with Fennel and Leek image

Provided by Kathie Carr

Time 1h25m

Number Of Ingredients 13

2 large fennel bulbs
2 leeks
2 lb baking potatoes
2 Tbsp butter, melted
1/4 tsp sea salt
1 tsp fresh chopped thyme
2 Tbsp flour
1/2 tsp sea salt
3/4 c half and half or heavy cream
2/3 c milk
3 c shredded gruyere cheese (if necessary substitute swiss, but gruyere is awesome)
2 tsp fresh chopped thyme
1/4-1/2 tsp freshly grated black pepper

Steps:

1. Use only the fennel bulbs, not tops. Core each and cut off bottom. The slice length-wise into 1/4 inch slices. Set aside. Remove root, tough outer leaves, and tops from leeks. Wash thoroughly and slice in 1/4 inch slices. Set aside. Peel and slice potatoes. Set aside.
2. In a large skillet (at medium heat) saute fennel and leeks in melted butter for about 5 minutes. Add 3/4 teaspoon salt, 1 teaspoon thyme, and cover skillet. Reduce heat and simmer for about 10 minutes. Set aside.
3. In a large plastic zip-lock bag combine potatoes, flour, and 1/2 teaspoon salt. Shake bag to coat potatoes well. Arrange half of potatoes in a buttered 9 by 13 inch baking pan or casserole. Mix half and half and milk and pour 1/2 of this over potatoes. Sprinkle 1 1/2 cups cheese over potatoes, then sprinkle with 1 teaspoon thyme. Spoon fennel and leek mixture over this next. Top with remaining potatoes. Pour remaining milk mixture over this, sprinkle remaining cheese, thyme, and pepper. Bake covered for 45 minutes. Uncover and bake 15 minutes more, or until browned. Let stand 10 minutes before serving.