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Potato Fennel Gratin
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Simple but tasty from The Barefoot Contessa Cookbook



  • 2 small fennel bulbs
  • 1 yellow onion, thinly sliced
  • 2 tbsp (30 ml) good olive oil
  • 1 tbsp (15 ml) unsalted butter
  • 2 lbs (.9 kg). russet potatoes (2 large potatoes/lb.)
  • 2 cups (475 ml) plus 2 tbsp (30 ml) heavy cream
  • 2-1/2 cups (600 ml) grated Gruyere cheese (1/2 lb (.2 kg).)
  • 1 tsp (5 ml) kosher salt
  • 1/2 tsp (2 ml) freshly ground black pepper
  • Preheat the oven to 350 degrees (175 C.).
  • Butter the inside of a 10 x 15 x 2 inch baking dish.
  • Remove the stalks from the fennel and cut the bulbs in half lengthwise.
  • Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups (950 ml) of sliced fennel.
  • Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
  • Peel the potatoes, then thinly slice them by hand or with a mandoline.
  • Mix the sliced potatoes in a large bowl with 2 cups (475 ml) of cream, 2 cups (475 ml) of Gruyere, salt, and pepper.
  • Add the sauteed fennel and onion and mix well.
  • Pour the potatoes into the baking dish and press down to smooth.
  • Combine the remaining 2 tbsp (30 ml) cream and 1/2 cup (125 ml) Gruyere and sprinkle on the top.
  • Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly.
  • Allow to set for 10 minutes before serving.
From The Barefoot Contessa Cookbook by Ina Garten.

A great accompaniment to the holiday prime rib, filets, etc.

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