Tuesday, October 8, 2013

Potato Fennel Gratin


1 1/2 tablespoons butter, plus more for pan
2 medium fennel bulbs, (8 ounces each)
1 1/2 pounds russet potatoes, peeled 
Coarse salt and ground pepper 
1/2 cup plus 6 tablespoons grated Asiago cheese 
1/2 cup heavy cream   

Preheat oven to 400 degrees. Lightly butter an 8-inch square baking dish.

Trim fennel bulbs; halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick).

Add potatoes to prepared dish in three layers, alternating with two layers of fennel; season each layer with salt and pepper, sprinkle with 2 tablespoons Asiago, and dot with 1/2 tablespoon butter. (Omit cheese from final layer.)

Pour cream over top. Bake until potatoes are tender when pierced with the tip of a paring knife, about 45 minutes. Sprinkle with remaining 1/2 cup grated Asiago; bake until golden brown, 15 to 20 minutes.

Thank you Martha Stewart

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