A comforting fall or winter dish. Watch a demonstration of this recipe on Online TV.
2 small fennel bulbs
1 yellow onion
3 tbsp unsalted butter
Olive oil to cover pan
2 lb. baking potatoes
2 cups plus 2 tbsp heavy cream
2-1/2 cups grated Gruyere cheese
1 tsp salt
1/2 tsp pepper
Chopped fresh rosemary for garnish
Step 1: Preheat the oven to 350°F. Butter the inside of a 10" x 15" x 2" baking dish.
Step 2: Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the outer layer and core from each and thinly slice the bulbs crosswise, which will end up being about 4 cups of sliced fennel.
Step 3: Over medium low heat, sauté the fennel and onions in the butter and a bit of olive oil for about 15 minutes until tender.
Step 4: Peel the potatoes, then thinly slice them by hand or with a mandolin. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyere, salt and pepper. Add the sautéed fennel and onion and mix well.
Step 5: Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tbsp of cream and 1/2 cup of Gruyere in a separate bowl and sprinkle on the top.
Step 6: Bake for 1-1/2 hours until the potatoes are very tender and the top is brown and bubbly. Let sit for 10 minutes at room temperature and serve. Consider serving with Fillet Steaks.
Watch chef Angie MacRae demonstrate this recipe on Online TV.