awesome potato au gratin with fennel and leek

Name: Awesome Potato Au Gratin with Fennel and Leek
Prep time: 25 min
Cook time: 1 h
Yield: 8
Ingredients: 2 large fennel bulbs; 2 - leeks; 2 pound(s) baking potatoes; 2 tablespoon(s) butter, melted; 1/4 teaspoon(s) sea salt; 1 teaspoon(s) fresh chopped thyme; 2 tablespoon(s) flour; 1/2 teaspoon(s) sea salt; 3/4 cup(s) half and half or heavy cream; 2/3 cup(s) milk; 3 cup(s) shredded gruyere cheese (if necessary substitute swiss, but gruyere is awesome); 2 teaspoon(s) fresh chopped thyme; 1/4-1/2 teaspoon(s) freshly grated black pepper

(3 RATINGS)

54 Pinches 1 Photo

Kathie Carr

North Liberty, IN

Updated on May 11, 2012

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.

Rate

prep time 25 Min

cook time 1 Hr

method ---

yield 8-10 serving(s)

Ingredients

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

How To Make awesome potato au gratin with fennel and leek

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.

Step 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.
Step 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.
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