Fennel Potato Gratin

Ingredients

• 2 small fennel bulbs
• 2 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion (sliced in half, and then into 1/4" slices)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 2 cloves garlic (minced)
• 1/4 cup white wine
• 1 pounds Yukon gold potatoes (peeled and sliced 1/4" thick)
• 2 cups half and half cream
• 1/4 teaspoon nutmeg
• 2 cups Gruyere (shredded)

Instructions

1. 1

   Preheat Oven: Preheat the oven to 350F.

2. 2

   Prep the Fennel: Prepare the fennel bulbs. Remove the stalks, cut the bulbs in half lengthwise, then remove the core. Slice the bulbs into thin strips.

3. 3

   Cook the Fennel: Heat the butter and oil in a large skillet over medium-low heat. Add the fennel and onion to the skillet and season with 1/4 tsp each salt and pepper. Cook, stirring occasionally, for 15 minutes until the fennel and onion soften and slightly browned.

4. 4

   Add the Wine: Increase the heat to medium-high. Stir in the garlic and cook for 30 seconds, until aromatic. Add the wine and let it bubble (while stirring) for 1-2 minutes until mostly evaporated. Remove the skillet from the heat.

5. 5

   Combine Ingredients: Toss the sliced potatoes in a large bowl with the remaining salt and pepper, cream, nutmeg, and 1 1/2 cups of the Gruyere. Stir in the fennel and onion mixture.

6. 6

   Assemble: Pour the contents of the bowl into a shallow baking dish, and use a spatula to spread everything around evenly. Top with the remaining Gruyere.

7. 7

   Bake: Bake for 80-90 minutes, or until the potatoes are tender and the top is browned.