Potato, Leek And Fennel Gratin

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 large fennel bulbs
• 2 leeks
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 3/4 teaspoon salt
• 1 teaspoon fresh thyme, chopped
• 2 lbs baking potatoes, peeled and thinly sliced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup whipping cream
• 2/3 cup milk
• 3 cups gruyere cheese, shredded
• 2 teaspoons fresh thyme, chopped
• 1/4 teaspoon ground pepper

Recipe

• 1 rinse and trim off stalks of fennel. discard the hard outer covering. slice off bottom of bulbs and remove the center core. slice the bulb lengthwise into 1/4" slices.
• 2 remove outer covering from the leeks and trim off the dark green sections. slice remaining into 1/4" slices.
• 3 sauté fennel and leek slices in butter over med-high heat about 5 minutes in a large skillet. add 3/4 tsp salt and 1 tsp thyme cover and simmer for about 10 minutes. set aside.
• 4 combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. arrange half of these slices in a well buttered 13"x9" baking dish.
• 5 mix whipping cream and milk. pour half of this mixture over potatoes in pan. sprinkle with 1 1/2 cups of gruyere cheese and 1 tsp of thyme. spoon sautéed fennel/leeks over cheese and top with remaining potatoes. sprinkle with remaining cheese, 1 tsp thyme, and pepper.
• 6 bake, covered, at 400 degrees for 45 minutes. uncover and bake an additional 15 minutes or until browned. let stand 10 minutes.