Potato, Fennel, and Leek Gratin
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
4 large potatoes, peeled and thinly sliced
2 leeks, white and light green parts only, thinly sliced
1 fennel bulb, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup heavy cream or half and half
1/2 cup grated Parmesan cheese
Directions
Position a rack in the center of the oven and heat the oven to 400°F. Grease the bottom and sides of a 10×15-inch baking dish with 1 Tbs. of the butter. Put the potatoes, cream, garlic, 1-1/2 tsp. salt, and 1/2 tsp. pepper in an 8-quart pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are barely tender when pierced with a fork, about 8 minutes. Meanwhile, melt the remaining 2 Tbs. butter in a heavy-duty 12-inch skillet over medium heat. Add the fennel seeds and stir just until fragrant, about 30 seconds. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes. Gently mix the leeks and fennel with the potatoes. Transfer to the prepared baking dish, evening out the vegetables. Top with the cheese, and bake until the cheese is deep golden brown, the cream has thickened, and the potatoes are tender when pierced with a knife, 35 to 40 minutes. Let cool for 10 to 20 minutes before serving.
