Barefoot Contessa’s Potato-Fennel Gratin

Do you ever eat something and can’t stop thinking about it the next day?

Well, that’s how I feel about these potatoes. I know, I’m weird when it comes to food…maybe a bit obsessive to a non-foodie, but please tell me someone out there understands what I mean?

I told you I spent the day with my husband’s family over the weekend…my sister in law, Paula, made this potato dish for us and oh did we enjoy it. Paula is a fellow foodie…she loves Barefoot Contessa as much as I do and we can really talk food if you know what I mean. She was even nice enough to bring me a copy of the cookbook they were giving away at Costco…she knows what makes me happy! We enjoyed this creamy potato dish alongside some glazed ham and salad…a perfect meal. Especially right before you are about to set some New Year’s Resolutions!!

Potato-Fennel Gratin
Recipe from Ina Garten, The Barefoot Contessa Cookbook

2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

I want to thank Gloria over at Cookbook Cuisine for being kind enough to share this Friendship Award with me…Gloria always has something nice to say when she stops by and I really appreciate her for it! Stop by her blog and say hello.

Happy New Year to you!!

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