Potato, Leek and Fennel Gratin
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 2 large fennel bulbs
- 2 leeks
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 3⁄4 teaspoon salt
- 1 teaspoon fresh thyme, chopped
- 2 lbs baking potatoes, peeled and THINLY sliced
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 3⁄4 cup whipping cream
- 2⁄3 cup milk
- 3 cups gruyere cheese, shredded
- 2 teaspoons fresh thyme, chopped
- 1⁄4 teaspoon ground pepper
directions
- Rinse and trim off stalks of fennel. Discard the hard outer covering. Slice off bottom of bulbs and remove the center core. Slice the bulb lengthwise into 1/4" slices.
- Remove outer covering from the leeks and trim off the dark green sections. Slice remaining into 1/4" slices.
- Sauté fennel and leek slices in butter over med-high heat about 5 minutes in a large skillet. Add 3/4 tsp salt and 1 tsp thyme cover and simmer for about 10 minutes. Set aside.
- Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. Arrange half of these slices in a well buttered 13"x9" baking dish.
- Mix whipping cream and milk. Pour half of this mixture over potatoes in pan. Sprinkle with 1 1/2 cups of Gruyere cheese and 1 tsp of thyme. Spoon sautéed fennel/leeks over cheese and top with remaining potatoes. Sprinkle with remaining cheese, 1 tsp thyme, and pepper.
- Bake, covered, at 400 degrees for 45 minutes. Uncover and bake an additional 15 minutes or until browned. Let stand 10 minutes.
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Reviews
-
I cannot thank you enough for posting this fabulous vegetable recipe! We ate this with our Easter Sunday Lunch lamb, it was delicious - and easy to prepare ahead of time! The only thing I substituted, was the whipping cream - I used creme fraiche instead....wonderul and a recipe which will be a firm favourite in our house! Thanks! FT:-)
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