Potato Leek and Fennel Gratin
Creamy, tender scalloped potatoes loaded with leeks, fennel, fontina and parmesan cheese.
Servings 12 servings
Ingredients
- 2 tablespoons butter
- 3 large leeks, white and pale green parts only sliced into ¼-inch half moons
- 4 cloves garlic, minced
- 2 large fennel bulbs with fronds, trimmed, cored, thinly sliced, 2 tablespoons fronds reserved
- ¼ cup fresh parsley, chopped
- 3 pounds red-skinned potatoes, peeled, cut into ¼-inch thick slices
- 2 cups shredded fontina cheese
- 1 1/2 cups freshly grated Parmesan cheese
- 1 cup chicken stock
- 1 cup whipping cream
Instructions
- Preheat oven to 375°F. Butter 13x9x2-inch baking dish.
- Melt 2 tablespoons butter in large skillet over medium heat. Add leeks and cook until tender, stirring occasionally, about 10 minutes.
- Add garlic and cook 2 minutes more, stirring frequently. Remove from heat.
- Arrange half of sliced fennel in a single layer in prepared baking dish. Sprinkle with 1 tablespoon fennel fronds, half of the parsley, and season with salt and pepper.
- Arrange half of sliced potatoes overlapping slightly on top of the fennel and herbs. Top potatoes with half of leek mixture. Sprinkle generously with salt and pepper. Sprinkle with half of fontina and grated parmesan cheese.
- Repeat layering with remaining fennel, fennel fronds, parsley, potatoes, leek mixture, and cheeses. Sprinkle assembled gratin with salt and pepper.
- Bring chicken stock and whipping cream to a boil in a medium saucepan. Pour mixture over gratin.
- Bake uncovered until vegetables are very tender, liquid is almost absorbed and top is deep golden brown, about 1 hour to 1 hour 10 minutes.
- Can be prepared 3 hours ahead. Let stand at room temperature covered in foil. Rewarm covered in 375°F oven 20-30 minutes. Enjoy!
Notes
*If halving the recipe, use an 8x8 or 9x9 casserole dish.