Potato and Fennel Gratin with Gorgonzola, Olives and Tomato-Marjoram Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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All you need to complete the meal is a simple green salad and your favorite Pinot Noir or Cabernet Sauvignon. Ingredients:
1 garlic clove, peeled, flattened |
4 1/2 tablespoons butter, cut into pieces |
2 pounds yukon gold potatoes or white-skinned potatoes, unpeeled, cut into 1/8-inch-thick rounds |
1/4 cup oil-cured black olives, pitted, chopped |
1 1/4 cups crumbled gorgonzola cheese (about 5 ounces) |
2 medium fennel bulbs, trimmed, cored, cut into 1/4-inch-wide strips (about 3 cups) |
1 teaspoon dried marjoram |
1/2 cup hot whole milk |
6 oil-cured black olives, pitted, halved |
tomato-marjoram sauce |
Directions:
1. Preheat oven to 375°F. Rub inside of 9x9x2-inch metal baking pan with garlic clove. Rub pan with 1/2 tablespoon butter. Cover bottom with 1/4 of potatoes, overlapping slightly. Sprinkle 1/3 of chopped olives over, then 1/4 of cheese. Top with 1/3 of fennel; sprinkle with salt and pepper and 1/3 of marjoram. Dot with 1 tablespoon butter. Repeat layering two more times. Top with remaining potatoes, then half of remaining cheese; dot with re-maining 1 tablespoon butter. Pour milk over; arrange halved olives atop. Sprinkle with salt and pepper. Cover pan with foil.
2. Bake gratin until vegetables are almost tender, about 50 minutes. Remove foil; sprinkle with remaining cheese. Bake uncovered until potatoes are tender and golden, about 25 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 20 minutes.) Let gratin stand 15 minutes. Serve with Tomato-Marjoram Sauce.
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