Not all potato gratins have to be creamy to be deeply satisfying. Thinly sliced boiling potatoes mixed with equally thin slices of fresh fennel and then lubricated with a little butter cook into a richly flavored side dish for your holiday roast. A little melted cheese on the top adds a lustrous touch. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 8 servings
Ingredients
Equipment:
Preparation
Step 1
Preheat oven to 450°F with rack in lower third of oven. Butter a 2-quart shallow flameproof gratin pan or baking dish (not glass.)
Step 2
Cut fronds from fennel and chop enough to measure 1 tablespoon. Set aside. Cut off and discard stalks. Quarter fennel lengthwise and cut very thinly with slicer into a large bowl.
Step 3
Peel potatoes and cut very thinly with slicer into bowl. Add butter with 3/4 teaspoon salt and 1/4 teaspoon pepper and toss to coat.
Step 4
Transfer vegetables to gratin dish, spreading them out in an even layer, and cover tightly with foil.
Step 5
Bake 30 minutes, then reduce oven to 350°F and continue to bake until vegetables are tender, 20 to 25 minutes more.
Step 6
Remove from oven and remove foil, then sprinkle gratin evenly with cheese.
Step 7
Preheat broiler and broil gratin 4 to 5 inches from heat just until cheese is lightly golden 4 to 5 minutes.
Step 8
Let gratin stand 5 minutes before serving.
Recipe notes
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