Potato and Fennel Gratin

Name: Potato and Fennel Gratin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters chicken stock or canned low-sodium broth; 237 milliliters dry homemade bread crumbs; 3 larges fennel bulbs--halved lengthwise, cored and thinly sliced; 355 milliliters heavy cream; 3 Tbsps extra-virgin olive oil; 8 servings Salt and freshly ground pepper; 2 Tbsps unsalted butter; 2 kilograms Yukon Gold potatoes, peeled and sliced 1/16 inch thick

Potato and Fennel Gratin might be just the side dish you are searching for. One portion of this dish contains about 11g of protein, 26g of fat, and a total of 454 calories. This recipe serves 8. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have yukon gold potatoes, bread crumbs, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large deep skillet, melt the butter in 1 tablespoon of the olive oil.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the fennel, cover and cook over moderate heat until the fennel is wilted, about 6 minutes. Uncover and cook, stirring occasionally, until very soft and just caramelized, about 12 minutes. Season with salt and pepper and let cool slightly.

Ingredients you will need

Salt And Pepper

Fennel

In a small bowl, combine the bread crumbs with the remaining 2 tablespoons oil. Season lightly with salt and pepper; set aside.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Cooking Oil

Equipment you will use

Bowl

Preheat the oven to 350 and butter a 13-by-9-inch baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Spread one-third of the potatoes in an even layer in the dish. Season lightly with salt and pepper and top with one-third of the fennel. Repeat the layering with the remaining potatoes and fennel, seasoning the layers and ending with the fennel.

Ingredients you will need

Salt And Pepper

Seasoning

Potato

Fennel

Spread

In a large measuring cup, combine the cream and stock and pour over the vegetables, rearranging the fennel if it's dislodged by the liquid. Cover the dish tightly with foil and bake for about 1 hour, or until the potatoes are just tender; set a baking sheet underneath the dish to catch any drips.

Ingredients you will need

Vegetable

Potato

Fennel

Cream

Stock

Equipment you will use

Measuring Cup

Baking Sheet

Oven

Aluminum Foil

Remove the foil, sprinkle the top with the bread crumbs and bake for about 30 minutes longer, or until the top is golden brown and the potatoes are very tender.

Ingredients you will need

Breadcrumbs

Potato

Equipment you will use

Oven

Aluminum Foil

Let the gratin rest for 10 minutes before cutting.

Make Ahead: The gratin can be refrigerated overnight. Rewarm, covered, in a 350 oven before serving.

Equipment you will use

Oven