Potato – Fennel Gratin

 

Remember what I asked you what I should do with my first fennel?

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Well today I decided to test out my fennel cooking abilities for the first time.

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I was inspired by The Barefoot Contessa’s Potato- Fennel Gratin, so I decided to give that a go!

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To start off this recipe you set the oven to 350*. Then you slice up two small fennel bulbs.

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I sliced ‘em up and then gave them a rinse.

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Next I sliced up one onion and added it to the fennel in a frying pan with some olive oil. Let that caramelize and get tender for about 15 minutes.

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While the onions and fennel are in the frying pan, it’s time to slice and de-skin 4 small potatoes.

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Then add them to a big bowl and mix in 2 cups of cream and 2 cups of Gruyère cheese. Sadly, I didn’t have any of this in the house so I used milk and a combination of mozzarella and cheddar cheese since that’s all I had in the house.

Since the meal was pretty white looking, I decided to add some steamed broccoli and cauliflower to the mix as well!

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Pile everything into a baking dish and let everything bake for 1.5 hours.

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When everything melts and gets bubbly, you are good to go!

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It was a pretty tasty meal. I would like to try it again with actual cream and the correct cheese, but it still turned out pretty well. I can’t wait to hit up Reading Terminal Market and pick up some more fennel!

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2 Comments

  • Reply Mary @ stylefyles January 17, 2011 at 10:32 pm

    OOO yum. That loooks like a delicious gratin. I like the addition of the broccoli and cauliflower – my jowls are watering just staring at those browned heads. Yum!

  • Reply patty O January 19, 2011 at 3:41 pm

    It looks good, but I'm sure the taste will be completely different when you use cream and the Guyere cheese. You could always use half and half instead of full cream, which has more fat content.

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