Potato, Leek, and Fennel Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You won't be disappointed when you spoon into this rustic gratin. It sports a crusty cheese top and tender potatoes swimming in a rich-as-they-come cheese sauce. Ingredients:
2 large fennel bulbs |
2 leeks |
2 tablespoons butter or margarine, melted |
3/4 teaspoon salt |
1 teaspoon chopped fresh thyme |
2 pounds baking potatoes, peeled and thinly sliced |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
3/4 cup whipping cream |
2/3 cup milk |
3 cups (12 ounces) shredded gruyère cheese, divided |
2 teaspoons chopped fresh thyme, divided |
1/4 teaspoon freshly ground pepper |
Directions:
1. Rinse fennel thoroughly. Trim stalks to within 1 of bulbs. Discard hard outside stalks; reserve fennel tops for another use. Cut a slice off bottom of bulbs. Cut out core from bottom of bulbs. Starting at 1 side, cut bulbs lengthwise into 1/4 -thick slices. Set aside.
2. Remove root, tough outer leaves, and tops from leeks, leaving 1 of dark leaves. Wash leeks thoroughly; cut into 1/4 -thick slices.
3. Sauté fennel and leeks in melted butter in a large skillet over medium-high heat 5 minutes. Add 3/4 teaspoon salt and 1 teaspoon thyme; cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Set aside.
4. Combine potato, flour, and 1/2 teaspoon salt in a large zip-top plastic bag. Seal; toss to coat well. Arrange half of potato in a buttered gratin dish or 13 x 9 baking dish.
5. Combine whipping cream and milk; pour half of cream mixture over potato. Sprinkle 1 1/2 cups cheese and 1 teaspoon thyme over potato. Spoon sautéed fennel and leek over cheese, and top with remaining potato. Pour remaining cream mixture over potato, and sprinkle with remaining 1 1/2 cups cheese, 1 teaspoon thyme, and pepper.
6. Bake, covered, at 400° for 45 minutes. Uncover and bake 15 more minutes or until browned. Let stand 10 minutes before serving.
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