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Potato, Onion, Fennel Gratin
Category: Potatoes
Serves: 10
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Ingredients:
2 T. olive oil 2 medium fennel bulbs trimmed and finely chopped (reserve some ribs) 2 large yellow onions coarsely chopped 1 t. fennel seed 4 c. chicken broth 1/4 c. all-purpose flour 1/2 c. heavy cream Salt and white pepper to taste 2-3/4 lbs. russet potatoes 2-1/2 c. coarsely grated swiss cheese 1/4 c. coarsely grated Parmigianno cheese
Directions:
In a large heavy skillet warm the oil and sauté the fennel, onions, and fennel seed over medium heat for 5 minutes. Stir in 1/2 c. of the chicken broth and continue cooking rapidly unitl the broth has evaporated and the vegetables begin to brown, about 10 minutes. Deglaze the pan with 1/4 c. more of the chicken broth, striing and scraping the bottom clean, and cook 5 minutes more for an even richer color, then deglaze with and addiitonal 1/4 c. of broth and continue stiffing until it is evaporated. Finally whisk the flour into the vegetables, then the cream and the remaining 3 c. of broth. Bring the liquid to a boil, reduce the heat to medium low, and continue stirring until the sauce has thickened slightly, about 5 minutes. Season with salt and pepper and set aside. Preheat the oven to 350°. Lightly great a 3 quart casserole. Peel the potatoes and cut them crosswise into very thin slices. Arrange about a quarter of the fennel-onion in the bottom of the casserole. cover with a quarter of the potatoes and a quarter of the Swiss cheese; season with salt and pepper. Repeat the layers, ending with the potatoes, reserving the cheese for later. Bake covered 30 minutes. Uncover, sprinkle with reserved Swiss and Parmigianno cheeses, and continue baking another 45 minutes, until the potatoes are tender and the top is golden.