| Servings |
servings
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Ingredients
- 2 pounds Potatoes 4 large potatoes
- 2 tablespoons Olive Oil to saute
- 1 tablespoon Butter
- 1 Yellow Onion thinly sliced
- 2 small Fennel Bulbs
- 1 tablespoon Garlic
- 2 1/4 cups Heavy Cream
- 1/2 cups Chicken Stock
- 2 cups Gruyere Cheese grated, (1/2 pound)
- 2 teaspoons Thyme
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 1/2 cups Breadcrumbs
- 2 tablespoons Olive Oil for breadcrumbs
Ingredients
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Instructions
- Preheat the oven to 350 degrees F.
- Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
- Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel, onions and garlic in the olive oil and butter on medium-low heat for 15 minutes, until tender.
- Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 1/4 cups of cream, 1/2 cup chicken stock, Gruyère cheese, thyme, salt, and pepper. Add the sauteed fennel, onion and garlic and mix well.
- Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the breadcrumbs and olive oil and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned. Allow to set for 10 minutes and serve.
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