November 16, 2015

In the Kitchen: Potato & Fennel Gratin

Is anyone else having a hard time believing Thanksgiving is only a week and a half away? We're hosting again this year, and I have yet to do any planning. Besides the turkey, this potato and fennel gratin is one dish I know will be on my table. You can prep everything a day in advance. So, all you have to do is pop it in the oven on the big day. The potatoes are perfectly creamy and the onions and fennel add a nice bite to the dish. I suggest you swap out your mashed potatoes for this dish, but if you can't save this recipe for Christmas. I promise you won't be disappointed. 

 Potato Fennel Gratin

2 pounds golden potatoes, sliced
1 tablespoon olive oil 
2 tablespoons butter 
1 fennel, core removed and sliced
1 onion, sliced
1/2 cup half & half 
1/2 cup smoked gouda cheese, shredded 
1/2 teaspoon salt 
1/2 teaspoon pepper
1 teaspoon thyme, minced 

Preheat oven to 350 degrees. Grease a gratin dish with butter and set aside. 

Add olive oil and butter to saute pan over medium heat. Once heated, add fennel and onion and saute for 5-10 minutes until soft and golden. Try to avoid any dark coloring, so keep the heat low if needed. Remove fennel and onions from the saute pan and place in a large bowl. Add sliced potatoes, half & half, 1/4 cup cheese, salt, pepper, and thyme to bowl. Mix until everything is coated in cream, and then pour into greased gratin dish. Cover with foil and bake for 30 minutes. Then, remove foil and bake for another 30 minutes until golden brown and potatoes are soft. Garnish with additional thyme and serve warm. 

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