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 [...]
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