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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Wonderful recipe courtesy of Ina Garten, The Barefoot Contessa. Ingredients:
2 small fennel bulbs |
1 yellow onion, thinly sliced |
2 tbsp good olive oil |
1 tbsp unsalted butter |
2 lbs russet potatoes (4 large potatoes) |
2 cups plus 2 tbsp heavy cream |
2 1/2 cups grated gruyere cheese (1/2 lb) |
1 tsp salt |
1/2 tsp freshly ground black pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Butter the inside of a 10x15x2-inch (10 cup) baking dish.
3. Remove the stalks from the fennel, cut the bulbs in half lengthwise. (I rinse the fennel well & shake to dry) Remove the cores and thinly slice the bulbs crosswise, making aproximately 4 cups of sliced fennel. Saute the fennel & onions in olive oil & butter on medium-low for 15 minutes, until tender.
4. Peel the potatoes, then thinly slice them. Mix the potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyere, salt & pepper. Add sauted fennel & onion and mix well.
5. Pour the potato mixture into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tbsp heavy cream & 1/2 cup Gruyere and sprinkle on top. Bake for 1 1/2 hours, until potatoes are tender and the top is brown & bubbly. Allow to set for 10 minutes and serve.
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