Barefoot Contessa’s Potato-Fennel Gratin
Serve this flavorful Potato-Fennel Gratin for your next holiday meal. It’s a recipe from from one of my favorite cookbooks – Ina Garten’s Barefoot Contessa Cookbook.
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?
- 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.
Recipe from Ina Garten, The Barefoot Contessa Cookbook
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My family loves potato side dishes and I make potatoes for them pretty often. This Potato-Fennel Gratin is definitely for indulging, but here are a few lighter potato side dishes for you to try out for your everyday meals:
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