Fennel and Purple Potato Gratin

This gratin was pretty easy to put together, but certainly not very quick.  Regular russet potatoes can be substituted in for the purple potatoes with no issues.  I was sad that the purple potatoes lost their bright color in the baking.  I was looking forward to plunking down a scoop of K-State purple potatoes and cheese in front of her and seeing her reaction.  No worries, though, she ate two servings anyway!

1 bulb fennel, fronds and core removed, sliced very thin

1 onion, halved and sliced very thin

drizzle of olive oil

2 lb purple potatoes (or other potatoes of your choosing)

2 c heavy cream

2 c grated cheese – I used half smoked gouda and half…errr…ummm….*cough* Velveeta

salt and pepper

In a large enamel skillet, cook the fennel and onion in the olive oil over medium heat until the onions and fennel begin to caramelize, 10-15 minutes.

Meanwhile, peel and slice the potatoes very thin.  A mandolin would work well for this task, but if you don’t have one (I don’t) slice them as thin as you can with a knife.  Put the potatoes in a bowl and add the cream, cheese, salt, and pepper.  Add the cooked onions and fennel.  Stir to combine and transfer to a 1 qt casserole dish.  Bake at 350 degrees for 1 hour 30 minutes, or until the cheese is bubbly and a fork can be inserted into the center of the dish without resistance.  Let stand 10 minutes before serving.

2 thoughts on “Fennel and Purple Potato Gratin

  1. Definitely comfort food! did you know you can make pesto from fennel fronds? I didn’t but just saw it on another blog and am pretty excited.

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