Potato-Fennel Gratin - Food Gardening Network

Name: Potato-Fennel Gratin - Food Gardening Network
Total time: 100 min
Ingredients: 2 fennel bulbs, fronds (the leafy top) removed, and cut into slices; 1 yellow onion, peeled, halved, and thinly sliced crosswise; 2 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter; 2 pounds Russet potatoes, peeled and thinly sliced (try using a mandoline slicer for the most consistent thinness); 2 cups, plus 2 tablespoons, heavy whipping cream, divided; 2 1/2 cups grated Gruyère cheese, divided; 1 teaspoon Kosher salt; 1 teaspoon freshly ground black pepper

foodgardening.mequoda.com

Delight your taste buds with this Potato-Fennel Gratin — a creamy, cheesy, and buttery combination of silky-smooth potatoes and fennel!

View full recipe on foodgardening.mequoda.com

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Cooking tools:

Mandoline
Baking dish
Saute pan
Mixing bowl
Oven
Stove
Chef's knife
Cutting board
Grater
Measuring cup
Measuring spoon
Spoon
Pastry brush
Paring knife
Colander
Kitchen timer

Ingredients

2 fennel bulbs, fronds (the leafy top) removed, and cut into slices
1 yellow onion, peeled, halved, and thinly sliced crosswise
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 pounds Russet potatoes, peeled and thinly sliced (try using a mandoline slicer for the most consistent thinness)
2 cups, plus 2 tablespoons, heavy whipping cream, divided
2 1/2 cups grated Gruyère cheese, divided
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper