Potatoes are a common ingredient in gratins but the addition of fennel gives this one a slightly different flavor. This recipe does not go overboard with cheese - if you want to add more, by all means go ahead!
Many types of cheese will work well in this recipe. Some to try are Monterey Jack, cheddar, gruyere, comté, manchego and parmigiano-reggiano.
Potato and Fennel Gratin Recipe serves 4-6
Ingredients:
- 2 small fennel bulbs
- 1 3/4 pound baby red potatoes, unpeeled
- 1 1/4 cup grated cheese
- 1/4 cup half and half
- 1 tsp salt
- 1/4 tsp pepper
Preparation:
Preheat oven to 375
Slice the bottom 1/2 inch off the fennel and then slice the top fronds off, saving one or two for garnish. Cut the bulbs in half and rinse well. Using the slicing blade on a food processor, thinly slice the fennel. Set the fennel aside and use the food processor to also slice the potatoes.
Butter the bottom and sides of a 8x8x2 square pan. Cover the bottom of the pan with a layer of overlapping potato slices, as neatly as possible. Sprinkle with a pinch of salt and pepper, about 1 cup fennel and 1/4 cup cheese. Repeat two more times. To finish, add one last layer of just potatoes and top with the remaining cheese. Pour the half and half on top.Bake, uncovered, for 1 hour and 20 minutes. The top should be nicely browned and crispy. Let sit ten minutes before serving. Garnish with the minced fronds from the top of the fennel bulb.
Potato and Fennel Gratin recipe by Jennifer Meier
