POTATO FENNEL & LEEK GRATIN

POTATO FENNEL & LEEK GRATIN image

Yield 8

Number Of Ingredients 14

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1 tablespoon olive oil
3 leeks, white part only, halved lengthwise and sliced thinly
1 teaspoon ground fennel seed
2 fennel bulbs quartered & thinly sliced
5 cloves chopped garlic
2 tablespoons italian parsley
2 cups skim milk
1 bay leaf
1/2 teaspoon peppercorns
1/2 teaspoon fennel seed
3 parsley sprigs
2 ounces provolone cheese grated (3/4 cup)
2 ounces parmesan cheese, grated (2/3 cup)
1 1/2 pounds yellwo finn potatoes

Steps:

heat olive oil over low heat in a large skillet, add the leeks, ground fennel, 1/2 teaspoon salt & a few pinches of pepper. Saute until leeks are heated thru, then cover pan and steam until wilted. Add the sliced fennel, garlic and 1/2 teaspoon sale and saute until fennel is tender, about 5 minutes. Transfer the vegetables to a bowl and toss with parsley. While the leeks and fennel are sauteing, pour the milk into a small saucepan, add bay leaf, peppercorns,whole fennel seed & parsley sprigs. Steep the milk over low for 20 minutes. Pour through a strainer and season with 1/4 teaspoon salt. Preheat the oven to 375 and lightly oil a 9 X 13 inch baking dish. mix the cheeses. Thinly slice the potatoes & layer 1/3 of them on the bottom of the dish, overlapping the slices. Spinkle with salt and pepper followed by 1/2 leeks and fennel and 1/3 of cheese. make another layer of potatoes, leeks & fennel and 1/3 cheese. Top with a final layer of potatoes and pour hot milk over. Cover the dish and bake for 40 minutes. Spinkle with remaining cheese and bake uncovered until potatoes are tender and gratin is golden, another 15 minutes.