Author: Mink (adapted from Ina Garten's Potato-Fennel Gratin recipe)
Recipe type: Potato Gratin
Cuisine: French
Serves: 4-6
Ingredients
1 large fennel bulb
½ yellow onion, thinly sliced
1 tablespoon olive oil
1 tablespoon unsalted butter
1 lb. russet potatoes (2 large potatoes)
1 cup (8 oz.) heavy cream
1 cup fresh grated Gruyère cheese (about 8 oz.)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Instructions
Preheat the oven to 350°F.
Butter the inside of a baking dish. You can use Le Creuset Braiser, if you happen to have one.
Peel the potatoes, then thinly slice them by hand or use a mandoline.
Remove the stalks from the fennel and cut the bulb in half lengthwise. Remove the cores and thinly slice it, making about 2 cups of sliced fennel.
Cook the fennel and onion in the olive oil and butter on a medium-low heat until tender, about 10-15 minutes.
Mix the potatoes, cooked fennel and onion, cream, salt, pepper and fresh grated Gruyère cheese (use a cheese grater to grate the cheese). Save a handful of cheese to sprinkle the top later. Mix well.
Pour the potato mixture into the baking dish. Sprinkle the top with the rest of the cheese.
Bake for 1 to 1½ hours, until the potatoes are tender and the top is golden brown. Allow to set for a few minutes before serving. Enjoy!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/potato-au-gratin/