Potato and Fennel Gratin
Use evaporated milk instead of heavy cream to reduce the fat content without sacrificing flavor or richness.
Serves: 12Hands-on: 25 minutesTotal: 2 hours 25 minutesDifficulty: Easy
- 1 Tbsp. unsalted butter, softened
- ¼ cup extra-virgin olive oil
- 4 cups sliced fennel, trimmed and outer layer removed
- 1 large onion, peeled and sliced
- 4–5 large Yukon Gold potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 1 Tbsp. fresh thyme leaves
- 1 tsp. salt, divided
- ½ tsp. pepper, divided
- 2½ cups grated Gouda cheese, divided
- ½ cup breadcrumbs
- Preheat the oven to 375°F. Grease a large, deep baking dish with the butter.
- Heat the oil in a large skillet over medium heat for 30 seconds. Add the fennel and onions. Cook the vegetables for 15 minutes or until they are soft and translucent. Set aside.
- In a large bowl, combine the potatoes, cream, milk, and thyme. Layer the bottom of the baking dish with one-third of the potato slices (leave cream/milk in bowl for later). Spread half of the fennel mixture evenly over the potatoes. Sprinkle ½ teaspoon of the salt and ¼ teaspoon of the pepper over the fennel mixture and top with 1 cup of the cheese. Repeat another potato layer, another fennel and cheese layer, and finish with a final layer of potatoes.
- Pour enough of the cream/milk over the baking dish to just cover the gratin. Using your fingers, press down gently to even out and compact the potatoes. Sprinkle the remaining cheese evenly over the top. Sprinkle the breadcrumbs over the top.
- Bake the gratin for 90 minutes or until the potatoes are very tender and the top is brown and bubbling. Allow the gratin to cool for 20 minutes before slicing and serving.