Friday, January 7, 2011

Ina's "Potato-Fennel Gratin"

One thing I love about being stranded home during a snow storm is getting to watch some of my favorite shows.... Food Network for sure and Barefoot Contessa is one of my favorite... She just made "Potato-Fennel Gratin"

It's a must to make soon, if I had the ingredients now, it would be started...
Thank you, Ina! 
When the roads are clear...I'm out getting the ingredients!

Potato-Fennel Gratin ~ 1999, The Barefoot Contessa Cookbook

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

Preheat the oven to 350 degrees F.
Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.


Formerly known as Frau said...

Baking/cooking go hand and hand with snow storms! In fact I say if you are baking cookies and its snowing they are automatically fat free! Looks delish! Stay warm and drive safe!

Susan said...

Yes they do...helps to have the ingredients though!! BUT, got to store and this recipe is in the oven...takes 90 minutes (wine time)!

Anonymous said...

When my kids were little, and we had a snowstorm, I always baked bread and let it rise next to the woodburning stove. I use to have recipes for "batter bread" which you mixed in a blender or food processor. They were so easy and so good! The house smelled great and we made lots of soup to have with the fresh hot bread. But alas, I lost the recipes! MJ