Fennel & Potato Gratin

Season: 

  • Fall

Ingredients: 

butter for greasing the baking dish

1 med fennel bulb, cut crosswise into 1/8" slices (~2c)

2c thinly sliced yellow (or other) potatoes

salt & freshly ground pepper

2c half & half cream

2T butter

Fresh or dried herbs (basil or thyme are good)

cheese if ya like (swiss, smoked chedder, monterey jack or other)

Directions: 

Preheat oven to 350F

Grease shallow 2qt baking dish with butter

Cover the bottom of the baking dish with a layer of fennel slices. Cover with 1/2 the potato slices. Sprinkle with salt & pepper & herbs to taste. Repeat layers until slices are used up.

Bring the half-and-half to a gentle boil in a medium pan over med-high heat. Pour it over the fennel & potato

Using a large spatula, ress down on the top layer to submerge it. Dot with butter. Bake until potatoes are tender & top is golden, ~1hr.

If using cheese, sprinkle it on, grated, for the last 15 mins of baking - brown under the broiler at the very end if it's not golden yet!

Note: this dish can also be made entirely in a cast iron skilled - panfry the fennel & potatoes in butter until somewhat softened. Add the cream then pop into the oven to complete the cooking process.