Fennel & Potato Gratin With Gorgonzola & Olives
- Ready In:
- 2hrs 15mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1 garlic clove, peeled and cut in half
- 66.55 ml butter
- 680.38 g red potatoes, rinsed & very thinly sliced
- 59.14 ml oil-cured black olive, pitted & chopped
- 473.18 ml gorgonzola, crumbled
- 2 medium fennel bulbs, white part cut in 1/4-inch strips
- 4.92 ml dried marjoram
- 118.29 ml whole milk, warmed
- 8-10 oil-cured black olives, pitted & halved
- sea salt
- fresh ground black pepper
- 19.71 ml olive oil
- 118.29 ml onion, finely chopped
- 2 garlic cloves, minced
- 2 (822.13 g) can diced tomatoes, do not drain
- 19.71 ml dried marjoram
- 4.92 ml fennel seed, slightly crushed
directions
- Preheat oven to 375°F
- Rub the inside of 11" diameter dutch oven or casserole with the garlic halves.
- Then rub the inside with 1/2 tbsp butter.
- Cover the bottom of the pan with 1/4 of the potatoes, they will overlap some.
- Spread 1/3 of the olives and 1/4 of the cheese, then top with 1/3 of the fennel.
- Sprinkle with 1/3 tsp marjoram,salt & pepper to taste, and 1 tbsp butter cut in pieces.
- Repeat this layer twice more.
- Arrange the remaining potatoes around top, sprinkle with 1/2 remaining cheese and 1 tbsp butter.
- Pour the milk evenly over, place the olive halves around the top.
- Cover with foil or lid.
- Bake 1 hour.
- Remove the lid/foil, sprinkle the remaining cheese, and continue to bake (uncovered) another 30 minutes or until the top is golden and the potatoes are tender.
- Let stand 15 minutes to firm.
- To make the tomato sauce: After you have uncovered the gratin, heat 4 tsp oil in a saucepan over medium heat.
- Saute the onion and garlic 5 minutes.
- Stir in the tomatoes with juices, 4 tsp marjoram, and fennel seeds.
- Simmer this for about 15 minutes to thicken.
- Serve warm on the side of the gratin.
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RECIPE SUBMITTED BY
Chandra M
Boulder Creek, California