Potato Fennel Gratin
A luxurious layered dish combining thinly sliced potatoes and fennel, baked with melted butter and topped with golden Gruyère cheese. This elegant gratin makes for a perfect side dish that pairs the earthy flavors of potato with the subtle anise notes of fennel.
Ingredients
- •1 pound fennel bulb with fronds
- •2 pounds boiling potatoes
- •4 tablespoons unsalted butter
- •1 cup Gruyère cheese
- •1 piece adjustable-blade slicer
Cooking Instructions
- 1.
Preheat oven to 450°F with rack in lower third of oven. Butter a 2-quart shallow flameproof gratin pan or baking dish (not glass.)
5 min
- 2.
Cut fronds from fennel and chop enough to measure 1 tablespoon. Set aside. Cut off and discard stalks. Quarter fennel lengthwise and cut very thinly with slicer into a large bowl.
10 min
- 3.
Peel potatoes and cut very thinly with slicer into bowl. Add butter with 3/4 teaspoon salt and 1/4 teaspoon pepper and toss to coat.
15 min
- 4.
Transfer vegetables to gratin dish, spreading them out in an even layer, and cover tightly with foil.
5 min
- 5.
Bake 30 minutes, then reduce oven to 350°F and continue to bake until vegetables are tender, 20 to 25 minutes more.
55 min
- 6.
Remove from oven and remove foil, then sprinkle gratin evenly with cheese.
2 min
- 7.
Preheat broiler and broil gratin 4 to 5 inches from heat just until cheese is lightly golden 4 to 5 minutes.
5 min
- 8.
Let gratin stand 5 minutes before serving.
5 min
