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Potato-Fennel Gratin

Potato-Fennel Gratin
Potato-Fennel Gratin is a gluten free recipe with 10 servings. This side dish has 384 calories, 10g of protein, and 29g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have pepper, fennel bulbs, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

1
Preheat the oven to 350 degrees F.
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OvenOven
2
Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
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ButterButter
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Baking PanBaking Pan
3
Remove the stalks from the fennel and cut the bulbs in half lengthwise.
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FennelFennel
4
Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel.
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FennelFennel
5
Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
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Olive OilOlive Oil
ButterButter
FennelFennel
OnionOnion
6
Peel the potatoes, then thinly slice them by hand or with a mandoline.
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PotatoPotato
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MandolineMandoline
7
Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyre, salt, and pepper.
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PotatoPotato
PepperPepper
CreamCream
SaltSalt
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8
Add the sauteed fennel and onion and mix well.
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FennelFennel
OnionOnion
9
Pour the potatoes into the baking dish. Press down to smooth the potatoes.
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PotatoPotato
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Baking PanBaking Pan
10
Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyre and sprinkle on the top.
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CreamCream
11
Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
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PotatoPotato
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OvenOven
DifficultyExpert
Ready In2 hrs, 15 m.
Servings10
Health Score4
Gluten Free
DietsGluten Free
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