Summer is coming: Gratin Be Gone
Quick: before summer is officially here, make this gratin. You—and I—won’t want these thick, buttery, cheesy carbohydrates mid-summer when we are concerned about our midriffs. But the caveat is: this gratin satiates and fills you with even a small portion (I am all in favor of trimming portion sizes so I can still enjoy favorite dishes!). I make this gratin for big holiday meals, when I am asked to ‘bring potatoes’ or ‘bring a side dish.’ It always pleases, and I especially love the inclusion of one of my favorite vegetables: fennel.
This is a recipe [adapted] from Barefoot Contessa, one of my regular kitchen companions. The last time I made these, I used a cylinder cookie/pastry cutter and a sprig of thyme to give these servings of gratin a gourmet look. It took me two seconds to cut them into circles—and the presentation was well worth it!
Potato Fennel Gratin
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Butter the inside of 9 x 13; remove fennel stalks and cut the bulbs in half lengthwise, removing cores. Peel potatoes; slice fennel, onion and potatoes on mandoline/in cuisinart. Set potatoes aside. Saute fennel/onions for 15 minutes in olive oil and butter.
Mix potatoes in a bowl with 2 cups of cream, 2 cups of Gruyère, salt, pepper. Add sauteed fennel and onion and mix well. Pour into the baking dish; press down to smooth top. Combine 2 T of cream and 1/2 cup Gruyère and sprinkle on top. Bake for 1 1/2 hours at 350; the top will be browned and bubbly. Allow to set for 10 minutes and serve.
Comments
don’t worry we have through the weekend. rain’s expected. sidenote: i’m still running!
this looks so incredibly sinful. my bikini will hate me for it, but i don’t care!
It must be something about the moon, but I too have been craving potatoes this week. Potatoes Anna is my favorite food EVER, but your gratin might come very close. I wonder if I love potatoes becuase they’re so good at sucking up all that lovely cream and butter.
This looks delicious.
OMG…I have to tell you, that I’ve made this recipe before and it was a complete and ultimate disaster! I have no idea what I did (I’m pretty sure I ignored the recipe - or convinced myself that I memorized it!), but the potatoes were raw, I didn’t saute the fennel - that part I remember clear as day - and the cream curdled! I was a water, crunchy, sour mess of a dish that made me cry into my tea towel. LOL!
I’m going to try it again though, and you are my inspiration. I will not fail a second time!
Those look beautiful! Summer or wintertime, I’m giving these a try. Yum!
that looks absolutely DELICIOUS. i love the wya feb=nnel tastes when its cooked so much!