Potato, Leek And Fennel Gratin - cooking recipe
Ingredients
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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
Preparation
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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.
Saute 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 sauteed 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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