FENNEL, POTATO AND GRUYERE GRATIN

FENNEL, POTATO AND GRUYERE GRATIN image

Yield 10

Number Of Ingredients 9

2 small Fennel Bulbs
1 Yellow Onion (thinly sliced)
2 tablespoons Good Olive Oil
1 tablespoon Unsalted Butter
2 pounds Ruesset Potatoes (4 large potatoes)
2 cups plus 2 tablespoons Heavy Cream
2 1/2 cups Gruyere Cheese (grated) (1/2 lb)
1 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper

Steps:

Preheat the oven to 350 F. Butter the inside of a 10 x 15 x 2-inch (10 cup) baking dish. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the corners and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Sauté 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 2 cups of cream, 2 cups of Gruyere, salt, and pepper. Add the Sautéed fennel and the 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 Gruyére 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.