Awesome Potato Au Gratin with Fennel and Leek

Kathie Carr

By
@kathiecc

This is a rich, delicious side dish worthy of Thanksgiving but also good for a backyard picnic. The recipe takes a some work but is worth the effort. No exotic techniques needed.

I found this recipe in a magazine (sorry I don't know which one) several years ago and clipped it. I have a big box of clippings I have been going through and found it again.

Back in the 1990's I made this dish 2 or 3 times, loved it, and then it got lost in my recipe file. It was fun to make it again last weekend. And, YES!, it is as good as I remembered it.

Sorry my photo does not do justice to this recipe.


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Serves:

8-10

Prep:

25 Min

Cook:

1 Hr

Ingredients

2 large
fennel bulbs
2
leeks
2 lb
baking potatoes
2 Tbsp
butter, melted
1/4 tsp
sea salt
1 tsp
fresh chopped thyme
2 Tbsp
flour
1/2 tsp
sea salt
3/4 c
half and half or heavy cream
2/3 c
milk
3 c
shredded gruyere cheese (if necessary substitute swiss, but gruyere is awesome)
2 tsp
fresh chopped thyme
1/4-1/2 tsp
freshly grated black pepper

Directions Step-By-Step

1
Use only the fennel bulbs, not tops. Core each and cut off bottom. The slice length-wise into 1/4 inch slices. Set aside.

Remove root, tough outer leaves, and tops from leeks. Wash thoroughly and slice in 1/4 inch slices. Set aside.

Peel and slice potatoes. Set aside.
2
In a large skillet (at medium heat) saute fennel and leeks in melted butter for about 5 minutes. Add 3/4 teaspoon salt, 1 teaspoon thyme, and cover skillet. Reduce heat and simmer for about 10 minutes. Set aside.
3
In a large plastic zip-lock bag combine potatoes, flour, and 1/2 teaspoon salt. Shake bag to coat potatoes well. Arrange half of potatoes in a buttered 9 by 13 inch baking pan or casserole.

Mix half and half and milk and pour 1/2 of this over potatoes. Sprinkle 1 1/2 cups cheese over potatoes, then sprinkle with 1 teaspoon thyme.

Spoon fennel and leek mixture over this next. Top with remaining potatoes. Pour remaining milk mixture over this, sprinkle remaining cheese, thyme, and pepper.

Bake covered for 45 minutes. Uncover and bake 15 minutes more, or until browned. Let stand 10 minutes before serving.

About this Recipe

Course/Dish: Vegetables, Potatoes