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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Fennel adds a snappy undertone to velvety potato gratin without being overpowering. It balances the richness of the cheese.Nancy Roth, Saint Joseph, Illinois Ingredients:
1 small fennel bulb, sliced |
2 teaspoons olive oil |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground nutmeg |
1-1/2 cups whole milk |
1-1/2 cups (6 ounces) shredded gruyere or swiss cheese |
3 medium potatoes, thinly sliced |
1/2 cup soft bread crumbs |
Directions:
1. In a large skillet, saute fennel in oil until tender.
2. Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted.
3. Layer half of the potatoes, fennel and sauce in a greased 2-qt. baking dish; repeat layers. Cover and bake at 375° for 55 minutes. Uncover and sprinkle with bread crumbs; bake 10-15 minutes longer or until golden brown and bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.
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