Ingredients

The following ingredients have 10 Servings
  • 3 fresh Fennel bulb (with fronds)
  • 2 Tbsps good quality olive oil
  • 1 Tbsp butter
  • 1 onion (thinly sliced)
  • 32 ozs russet potato (peeled and cubed)
  • 2 cups heavy cream
  • 2.5 cups Gruyere (grated)
  • kosher salt (or sea salt)
  • freshly ground Black pepper (to taste)

Instruction

  • Preheat the oven to 350 degrees F.
  • Coat the inside of a 13 x 9 x 2 inch baking dish or a dish of equivalent size with butter or nonstick cooking spray.
  • Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove cores and slice thinly crosswise. You should have approximately 4 cups of sliced fennel. Chop enough fennel fronds to measure 1/2 cup, set aside.
  • Heat the olive oil and butter in a large skillet over medium-low heat, add the fennel and sliced onions and saute for about 15 minutes, or until tender.
  • Slice the potatoes thinly by hand or with a mandoline. Mix the sliced potatoes in a large bowl with two cups of heavy cream, add 2 cups of Gruyere, and season with salt and pepper. Add the sauteed fennel and onion, mixing well.
  • Pour the potato and fennel mixture into the baking dish. Press down with the back of a wooden spoon to smooth the mixture. Sprinkle with the remaining 1/2 cup of Gruyere and the reserved chopped fennel fronds.
  • Bake for 1 1/2 hours, or until the very tender and the top is bubbly and slightly browned.
  • Let rest for 10 minutes. Serve.