Ina Garten's Potatoes Au Gratin

Name: Ina Garten's Potatoes Au Gratin
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Ingredients: 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 ½ cups grated Gruyère cheese (1/2 pound); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper

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Prep Time: 25 minutes

Cook Time: 75 minutes

Total: 100 minutes

Servings: 12

fennel gratin potato fennel gratin potato gratin

Ingredients

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2 small fennel bulbs1 yellow onion (thinly sliced)2 tablespoons good olive oil1 tablespoon unsalted butter2 pounds russet potatoes (4 large potatoes)2 cups plus 2 tablespoons heavy cream2 ½ cups grated Gruyère cheese (1/2 pound)1 teaspoon kosher salt½ teaspoon freshly ground black pepper

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Instructions

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Step 1

Preheat the oven to 350 degrees F.

Step 2

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Step 3

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.

Step 4

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.

Step 5

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and ½ cup of Gruyère and sprinkle on the top. Bake for 1 ½ hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.