Potato Fennel Gratin

This dish is perfect for any celebration, but in our house, this says Happy New Year 🎉🥂
Potato Fennel Gratin
Serves 4 to 6
1 cup fennel
1 cup onion
1 1/2 pounds of russet potato
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1/4 pound of Gruyere cheese, shredded
1 cup heavy cream
1/8 to 1/4 teaspoon freshly grated nutmeg
salt and pepper to taste
I used an 8x8 inch gratin dish. Preheat the oven to 350℉
Thinly slice the potato, onion and fennel. Cook fennel in the olive oil and butter over medium low heat in a 10 inch skillet. Cover the skillet, and allow the fennel to soften for 5 minutes before adding the onion. Continue cooking both vegetables with lid on, until tender, about 12 minutes. Salt and pepper to taste.
Peel and slice the potatoes, They should be about 1/4 inch thick. Using a processor or mandolin will give you the best results.
In a large bowl, mix the potatoes, fennel mixture, 1/2 of the shredded cheese, nutmeg, cream and salt and pepper. Mix well.
Pour the potato mixture into your baking dish. Press down and smooth out the top. Sprinkle the remaining cheese evenly over the gratin. Cover the dish with foil, or a tight fitting oven proof lid. Remove the cover after 45 minutes. Bake for a total of 1 1/2 hours. Or until tender, bubbly and golden brown. Rest for 10 minutes at room temperature before serving. Enjoy!

[@julie27375]

Love the recipe. Wish I could print it easily. Keep em coming !

[@ninainthekitchen1455]

Thanks for writing, Julie. You can print the recipe. Next to the description is a prompt that says "more." That opens up the full recipe. From there, just copy/ paste to your word processor and then print it out. Enjoy!

[@MadScientistSoap]

Looks delicious. Can't wait to try it. Thanks.

[@Dr.eggeaterr101]

Thank you, Nina! I just bought my fennel, this will be alongside my oven-roasted salmon on Sunday, much love and happy healthy new year to you and your family.

[@ninainthekitchen1455]

Please let me know how it goes. Happy New Year Dr. 🤗🥂🎉

[@nellgwenn]

That looks yummy. I'm making that.

[@ninainthekitchen1455]

Let me know how it goes. 💕

[@kathyb.5156]

Looks delicious, I’ll definitely make this ! I grew up having sliced raw fennel after a big dinner.

[@ninainthekitchen1455]

Sooo, are you Italian or French? 😁

[@kathyb.5156]

@@ninainthekitchen1455 Italian

[@ninainthekitchen1455]

@@kathyb.5156 yes of course dahling. 🥂
Now I wish that I had thought to mention that fennel is used in Italy as a digestivo. There is always a "one more thing!" point.
Thanks for writing Kathy. 🤗

[@christinepeters7110]

Hi could I subsitute the foil for parchment paper? I read that aluminum can case dimentia

[@ninainthekitchen1455]

Sure you can use parchment.

[@christinepeters7110]

Hi Nina could I subsitute the cream for coconut milk?

[@ninainthekitchen1455]

I don't see why not, but the dish will be a whole new thing. I do like that idea. If you use coconut milk I would use a space that backs it up. Instead of the nutmeg, use... maybe...sumac.