Barefoot Contessa’s Potato-Fennel Gratin

Posted by Aggies Kitchen on December 30th, 2008. Filed under: Barefoot Contessa, Side Dish, Side Dish - Vegetable.

Do you ever eat something and can’t stop thinking about it the next day?

Well, that’s how I feel about these potatoes. I know, I’m weird when it comes to food…maybe a bit obsessive to a non-foodie, but please tell me someone out there understands what I mean?

I told you I spent the day with my husband’s family over the weekend…my sister in law, Paula, made this potato dish for us and oh did we enjoy it. Paula is a fellow foodie…she loves Barefoot Contessa as much as I do and we can really talk food if you know what I mean. She was even nice enough to bring me a copy of the cookbook they were giving away at Costco…she knows what makes me happy! We enjoyed this creamy potato dish alongside some glazed ham and salad…a perfect meal. Especially right before you are about to set some New Year’s Resolutions!!

Potato-Fennel Gratin
Recipe from Ina Garten, The Barefoot Contessa Cookbook

2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) 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 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 of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère 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 and serve.

I want to thank Gloria over at Cookbook Cuisine for being kind enough to share this Friendship Award with me…Gloria always has something nice to say when she stops by and I really appreciate her for it! Stop by her blog and say hello.

Happy New Year to you!!

16 Responses to Barefoot Contessa’s Potato-Fennel Gratin

Erica
December 30th, 2008 at 12:24 pm
Oh, I absolutely agree! There are some dishes I try to avoid making because otherwise I will keep wanting to eat and eat it . These potatoes sound great! I love Ina!
Barbara Bakes
December 30th, 2008 at 12:42 pm
I’ve never cooked with fennel. They look so yummy! I can definitely understand!
Katherine Aucoin
December 30th, 2008 at 1:40 pm
I bet the fennel was wonderful with the potatoes. I would love to try this, the potatoes look fantastic.
Priscilla
December 30th, 2008 at 4:11 pm
This looks so delicious! Happy New Year Aggie!
lauren
December 30th, 2008 at 4:46 pm
YUM – Ina knows what she is doing. And yes, I definitely think about certain amazing foods alot!
melissa
December 30th, 2008 at 6:06 pm
Happy New Year to you too!

This looks great, and I’m thinking… I wonder if I could cut this recipe right in half…? I have a bulb of fennel that is going to go south if I don’t use it this week and 2 russet potatoes. It seems fortuitous. All I need is the Gruyere.
Maria
December 30th, 2008 at 6:12 pm
I always think about food! This recipe looks like a winner. I will probably even dream about it!!
Paula
December 30th, 2008 at 6:38 pm
Oh, I understand completely! Your potatoes and fennel look terrific. We ate fennel often growing up, but mostly in salads. (By the way … Great name for your sister in law!) Happy New Year Aggie!
HoneyB
December 30th, 2008 at 7:24 pm
Yup. Been there for sure. I kind of hate it when I have had something so good I can’t stop thinking about it! But only for a little while.
Kevin
December 31st, 2008 at 12:49 am
I have been wanting to use fennel more and this looks like a great way to!
Mary Ann
December 31st, 2008 at 3:02 am
I am sure this is absolutely wonderful. The Contessa never disappoints, as you know so well I am sure. What a perfect holiday dinner and how fun to share it with another foodie!
Pam
December 31st, 2008 at 6:10 pm
I totally get what you mean about food. I think some non foodie people think I am crazy but I just love good food. This potato dish looks AMAZING! I could eat just that for dinner and would be totally happy. Great recipe – can’t wait to try it.

Happy New Year Aggie.
Dawn
December 31st, 2008 at 7:35 pm
Oh I just love Ina.
I will have to try this, it does look tasty and your photos further prove it.
Happy New Year!
Sammie
January 1st, 2009 at 11:11 am
Of course, if it is yummy I definitely can not wait to eat it again. Happy New Year!!!
Gloria Chadwick
January 2nd, 2009 at 12:50 am
Your potatoes look AWESOME!!!
Happy New Year, Aggie. I’m looking forward to lots of great recipes from you.
lisaiscooking
January 7th, 2009 at 4:20 pm
I never met a potato gratin I didn’t like, and yours looks fantastic!