Potato Fennel Gratin

This is another dish that we made over the holidays; and it was so yummy that there were several requests that it be posted to Better Hens and Gardens - so here it is.  The fennel and Gruyère cheese really elevate au gratin potatoes to a special dish.  It’s can go from the oven to the table, or can be cooked ahead and reheated at 350°F for 30 minutes – making it a truly versatile dish too.  It’s adapted from the Barefoot Contessa Cookbook by Ina Garten.

2 small fennel bulbs

1 yellow onion, thinly sliced

2 tablespoons olive oil

1 tablespoon unsalted butter

2 pounds baking potatoes (4 large potatoes)

2 cups plus 2 tablespoons heavy cream

2 1/2 cups Gruyère cheese (1/2 pound)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preheat the oven to 350°F degrees and butter the inside of a 10 x 15 x 2 inch or equivalent (10 cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise.  Remove the cores and thinly slice crosswise to make approximately 4 cups of sliced thinly sliced fennel.  Saute the fennel and onions in the oil and butter until tender.  

Peel, thinly slice, and mix the potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper.  Add the sautéed fennel and onions and mix well.

Pour the mixture into the baking dish and press down to smooth the potato tops.  Combine the remaining 2 tablespoons of cream and 1/2 cup Gruyère and sprinkle over the top of the potatoes. 

Bake for 1 1/2 hours or until the potatoes are tender and the top is browned and bubbly.  Allow to set for 10 minutes and serve.  Serves 10 generously.