Potato-- Fennel Gratin

 This recipe is one of the finest that I have tried by the amazing cookbook author, Ina Garten. I made it last Christmas to go with my "Chutney Glazed Ham ", and it was a big hit! I did alter the recipe by increasing the salt by a teaspoon, but other than that it is the same. To get the best result, I would advise three things: 1) be sure and buy the best cheese you can afford. It's worth it. 2) Cook it until it almost looks a little too brown on top. 3) Make it a day ahead. It reheats really well. 

Ingredients:

2 small fennel bulbs

1 yellow onion, thinly sliced

2 T good olive oil

1 T unsalted butter

2 lbs. russet potatoes (4 large potatoes)

2 C plus 2 T heavy cream

2 1/2 C grated Gruyere or good quality Swiss cheese

2 t kosher salt

1/2 t freshly ground pepper

Directions:

Preheat the oven to 350 degrees. Butter the inside of a 10X15X2--inch (10 cup) baking dish (I use 2 10X8--inch casserole dishes). Remove the stalks of the fennel and cut the bulbs in half lengthwise.  Remove the cores and thinly slice the bulbs crosswise, making approximately 4 C of sliced fennel. Sauté 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 mandolin. Mix the sliced potatoes in a large bowl with 2 C of cream, 2 C of Gruyere (or any other good Swiss Cheese), salt and pepper. Add the sauteed fennel and onions and mix well.

Pour the potatoes into the baking dish(s). Press down to smooth the potatoes. Combine the remaining 2 T of cream and 1/2 C of Gruyere 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.