RECIPE | Potato and Fennel Gratin

When the days are cold and gray, something hot and bubbling emerging from the oven is just the ticket. Potato and fennel gratin is the ultimate comfort food. The potatoes become silky and tender and the fennel adds a subtle anise note. The golden brown cheesy top layer is so satisfying to crack into when serving.

It also can be made easily ahead and baked off when needed.

Potato and Fennel Gratin 

Serves 4-6

INGREDIENTS

1 fennel bulb, stalks removed, and thinly sliced 

1/2 yellow onion, thinly sliced 

1 tablespoons olive oil 

1 tablespoon unsalted butter 

3 to 4 pounds potato, peeled and cut into 1/4 inch slices 

2 cups heavy cream 

1 1/2 cups grated Gruyère cheese 

1 teaspoon fresh thyme 

Kosher salt and black pepper 

DIRECTIONS

  1. Preheat the oven to 350 degrees. Butter a shallow baking dish.

  2. Cut the bulb of fennel in half lengthwise, remove the cores, and thinly slice lengthwise.

  3. Add the olive oil and butter to a pan and sauté the fennel and onions on medium-low until tender, about 12 minutes.

  4. Peel the potatoes and thinly slice.

  5. In a large bowl, place the potatoes and combine the heavy cream, 1 cup Gruyère cheese, fresh thyme, 1/2 teaspoon salt, and pepper. Add the sautéed fennel and onion to the mixture.

  6. Pour the cream mixture over the potatoes and smooth the top using a wooden spoon. Sprinkle the remaining cheese over the top.

  7. Bake for 1 hour. Potatoes should be tender, cheese should be melty and bubbling and the top golden brown(feel free to bake for 10-15 minutes more to get it really brown.) Allow to cool for 5 minutes before serving.

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