Ina Garten’s Potato-Fennel Gratin is the perfect side for roast meat or chicken. This super simple potato gratin makes your work easy with one kind of cheese – Gruyère – but tastes like a complex combination of ingredients.
Ina Garten’s Potato-Fennel Gratin is the perfect side for roast meat or chicken.
1 small fennel bulb
½ yellow onion, thinly sliced
1 tablespoon good olive oil
½ tablespoon unsalted butter
1 pound russet potatoes (2 large)
1½ cups plus 1 tablespoon heavy cream
1½ cups grated Gruyère cheese (¼ pound)
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees. Butter a 9x9x2-inch 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 2 cups of sliced fennel. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 10 to 15 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the potatoes in a large bowl with 1½ cups of the cream, 1 cup of the Gruyère, ½ teaspoon salt, and ¼ teaspoon pepper. Add the sautéed fennel and onion and mix well.
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 1 tablespoon of cream and ½ cup of Gruyère and sprinkle on the top. Bake for 1 hour, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve hot.