Fennel and Potato Gratin

Recipe from

Real Simple

Nutritional Information

Calcium 500 mg
Calories 411
Caloriesfromfat 0 %
Carbohydrate 40 g
Cholesterol 73 mg
Fat 21 g
Fiber 6 g
Iron 2 mg
Protein 18 mg
Satfat 13 g
Sodium 205 mg

Ingredients

1 cup milk
1/2 cup cream (or milk)
2 cloves garlic, peeled and halved
3 sprigs fresh thyme
2 fennel bulbs (1 pound), trimmed of fronds and halved
3 large baking potatoes, peeled
Salt and freshly ground pepper, to taste
8 ounces semihard or hard cheese (like Gruyere or Jarlsberg)

Preparation

Heat oven to 375° F. In a small saucepan, combine the milk, cream, garlic, and thyme. Bring to a boil. Remove from heat; set aside for 10 minutes. Discard the garlic and thyme.

Meanwhile, coat a 2-quart gratin dish or ovenproof casserole with vegetable cooking spray. Cut the fennel lengthwise into 1/4-inch slices. Cut the potatoes crosswise into 1/4-inch thick slices.

Place a layer of potatoes in the dish and season with salt and freshly ground pepper. Overlap with a layer of fennel and half the cheese. Repeat with the remaining potatoes, fennel, and cheese. Pour the infused milk over the vegetables.

Bake until the gratin is golden and the vegetables feel tender when pierced with a fork, 40 to 50 minutes. Remove from oven 15 minutes before serving.

Note:

Kay Chun,

October 2001
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