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Categories:Viewed: 65 - Published at: 3 years ago
Ingredients
- 1 (1 pound) fennel bulb with fronds
- 2 pounds boiling potatoes
- 4 tablespoons (1/4 cup) unsalted butter, melted
- 1 cup coarsely grated Gruyere cheese (3 ounces)
- a handheld adjustable-blade slicer
Method
- Preheat oven to 450°F with rack in lower third of oven. Butter a 2-quart shallow flameproof gratin pan or baking dish (not glass.)
- Cut fronds from fennel and chop enough to measure 1 tablespoon. Set aside. Cut off and discard stalks. Quarter fennel lengthwise and cut very thinly with slicer into a large bowl.
- Peel potatoes and cut very thinly with slicer into bowl. Add butter with 3/4 teaspoon salt and 1/4 teaspoon pepper and toss to coat.
- Transfer vegetables to gratin dish, spreading them out in an even layer, and cover tightly with foil.
- Bake 30 minutes, then reduce oven to 350°F and continue to bake until vegetables are tender, 20 to 25 minutes more.
- Remove from oven and remove foil, then sprinkle gratin evenly with cheese.
- Preheat broiler and broil gratin 4 to 5 inches from heat just until cheese is lightly golden 4 to 5 minutes.
- Let gratin stand 5 minutes before serving.
