Potato-Fennel Gratin

Another great side dish from Carol and Nolan Buck, Eden Prairie, MN


Serves 10
If you make this in a nice serving dish, it looks wonderful and can go from oven to table.
This can be cooked days ahead and reheated at 350 for about 30 minutes.


Preheat oven to 350.  Butter a 10x15x2 (10 cup) baking dish.

2 fennel bulbs
1 yellow onion, thinly sliced
2 Tbl good olive oil
1 Tbl butter
2 lbs russet potatoes (4 large potatoes)
2 cups plus 2 Tbl heavy cream
2  1/2 grated Gruyere cheese (1/2 pound)
1 tsp kosher salt
1/2 tsp ground black pepper


2 small fennel bulbs--remove the stalks and cut the bulbs in half lengthwise.  Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel.  Saute the fennel and onions in olive oil and butter on med heat for 15 minutes, until tender.

Peel potatoes, thinly slice them,  Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups Gruyere, salt and pepper.  Add the sauteed fennel and onion and mix well.

Pour the potatoes into baking dish.  Press down to smooth the potatoes.  Combine the remaining 2 Tbl of cream and 1/2 cup of Gruyere and sprinkle on top.  Bake for 1 1/2 hrs, until the potatoes are tender and the top is browned and bubbly.  Allow to set for 10 min or so and serve.