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Potato Fennel Gratin

Potato Fennel Gratin
Potato Fennel Gratin might be just the side dish you are searching for. This gluten free recipe serves 8. One portion of this dish contains about 7g of protein, 9g of fat, and a total of 178 calories. From preparation to the plate, this recipe takes roughly 25 hours. If you have butter, coarsely gruyère cheese, potatoes, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat oven to 450°F with rack in lower third of oven. Butter a 2-quart shallow flameproof gratin pan or baking dish (not glass.)
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ButterButter
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Baking PanBaking Pan
OvenOven
2
Cut fronds from fennel and chop enough to measure 1 tablespoon. Set aside.
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FennelFennel
3
Cut off and discard stalks. Quarter fennel lengthwise and cut very thinly with slicer into a large bowl.
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FennelFennel
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BowlBowl
4
Peel potatoes and cut very thinly with slicer into bowl.
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PotatoPotato
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BowlBowl
5
Add butter with 3/4 teaspoon salt and 1/4 teaspoon pepper and toss to coat.
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ButterButter
PepperPepper
SaltSalt
6
Transfer vegetables to gratin dish, spreading them out in an even layer, and cover tightly with foil.
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VegetableVegetable
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Aluminum FoilAluminum Foil
7
Bake 30 minutes, then reduce oven to 350°F and continue to bake until vegetables are tender, 20 to 25 minutes more.
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VegetableVegetable
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OvenOven
8
Remove from oven and remove foil, then sprinkle gratin evenly with cheese.
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CheeseCheese
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Aluminum FoilAluminum Foil
OvenOven
9
Preheat broiler and broil gratin 4 to 5 inches from heat just until cheese is lightly golden 4 to 5 minutes.
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CheeseCheese
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BroilerBroiler
10
Let gratin stand 5 minutes before serving.
DifficultyExpert
Ready In25 hrs
Servings8
Health Score6
Gluten Free
DietsGluten Free
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