Recipe: Ina Garten's Potato-Fennel Gratin
A Thanksgiving side dish recipe from Ina Garten, cookbook author and host of the Barefoot Contessa, for a gratin made with potatoes and fennel.
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Cooking tools:
- Oven
- Baking dish
- Saute pan
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Peeler
- Spoon
- Spatula
- Grater
- Kitchen timer
- Oven mitt
- Pastry brush
Ingredients
- 2 fennel bulbs, stalks removed
- 1 yellow onion, halved and thinly sliced crosswise
- 2 Tbs. good olive oil
- 1 Tbs. unsalted butter
- 2 lb. (1 kg) russet potatoes, peeled (4 large potatoes)
- 2 cups (16 fl. oz./500 ml) plus 2 Tbs. heavy cream
- 2 1/2 cups (10 oz./310 g) grated Gruyère cheese
- Kosher salt
- freshly ground pepper
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