Recipe

Potato, Leek And Fennel Gratin Recipe

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Ingredients

Directions

Step #1 Rinse & trim off stalks of fennel.
Step #2 Discard the hard outer covering.
Step #3 Slice off bottom of bulbs & remove the center core.
Step #4 Slice the bulb lengthwise into 1/4" slices.
Step #5 Remove outer covering from fennel & trim off the dark green sections.
Step #6 Slice remaining into 1/4" slices.
Step #7 Sauté fennel & leek slices in butter over med-high heat about 5 mins In a large-ish skillet.
Step #8 Add 3/4 tsp salt & 1 tsp thyme cover & let simmer for about 10 mins.
Step #9 Set aside.
Step #10 Combine potato slices, flour & 1/2 tsp salt in zip-top bag & shake to coat.
Step #11 Arrange half of these slices in a well buttered 13"x9" baking dish.
Step #12 Mix whipping cream & milk.
Step #13 Pour half of this mixture over potatoes in pan.
Step #14 Sprinkle top with 1 1/2 c of Gruyere cheese & 1 tsp of thyme.
Step #15 Spoon sautéed fennel/leeks over cheese & top this with remaining potatoes.
Step #16 Sprinkle top with remaining cheese, 1 tsp thyme, & pepper.
Step #17 Bake, covered, at 400F degrees for 45 mins.
Step #18 Uncover & bake an extra 15 mins or until browned.
Step #19 Let stand 10 mins.
Enjoy the Potato, Leek & Fennel Gratin recipe

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