Barefoot Contessa | Potato-Fennel Gratin (half-recipe)
Potato-Fennel Gratin (half-recipe) from Barefoot Contessa. Preheat the oven to 350 degrees. Butter a 9x9x2-inch baking dish. Remove the stalks from the…
Keywords
- cream
- thinly
- potatoes
- fennel
- tablespoon
- large)1½
- cups
- slice
- onion
- gruyère
- bulbs
- sliced
- teaspoon
- plus
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Cooking tools:
- Mandoline
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Peeler
- Stove
- Oven
Ingredients
- 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
- freshly ground black pepper
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