Fennel Leek Potato Gratin | Idaho Potato Commission

Ingredients

• ¼ teaspoon canola oil
• ¼ cup thyme, picked and chopped
• ½ cup whole garlic cloves
• 1 quart heavy cream
• ½ tablespoon cornstarch (for slurry)
• 2 cups Gruyere cheese, grated
• 1 cup fennel, diced small
• 1 cup leeks, diced small
• Melted butter, as needed
• 5 Large Idaho® Russet Potatoes, 60 ct., peeled and sliced ⅛”
• 1 cup Gruyere cheese, shredded
• Salt, as needed
• Freshly cracked black pepper, as needed