Potato fennel gratin

Potato fennel gratin

 

4 to 5 med. potatoes, Idaho or russet, sliced thin

1 or 2 fennel bulbs, sliced thin

1 ½ cups heavy cream or half and half

Grated parmesan and shredded cheese of your choice

Garlic salt

A little flour

6 pats of butter

 

The amounts are approx. use enough for two layers in a casserole dish. I used a 12 inch square dish, sprayed with some olive oil. I cut the ends off the potatoes and cut out any bad spots; then I sliced 3 mm thick on a mandolin. I had two fennel bulbs, cleaned and sliced thin about 1/8 inch. I saved some of the fennel fronds for garnish.

 

I layer the potatoes and fennel overlapping and staggered for each layer. I then dusted with a little wonder flour, some garlic salt, a handful of shredded fiesta blend cheese and some grated parmesan. Then cut 3 pats of butter in 3 pieces and spread over. I then poured some half & half over. I repeated this layer and added the fennel fronds.

 

I baked mine covered at 300 deg. for an hour and 10 minutes, then removed the lid, went to 350 deg. for 20 minutes. Total cook time 1 ½ hours. Mine came out just right with a nice brown top.

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