Fennel & Potato Gratin With Gorgonzola & Olives

Name: Fennel & Potato Gratin With Gorgonzola & Olives
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 8 serving(s)
Ingredients: 1 garlic clove, peeled and cut in half; 4 1/2 tablespoons butter; 1 1/2 lbs red potatoes, rinsed & very thinly sliced; 1/4 cup oil-cured black olive, pitted & chopped; 2 cups gorgonzola, crumbled; 2 medium fennel bulbs, white part cut in 1/4-inch strips; 1 teaspoon dried marjoram; 1/2 cup whole milk, warmed; 8 -10 oil-cured black olives, pitted & halved; sea salt; fresh ground black pepper; 4 teaspoons olive oil; 1/2 cup onion, finely chopped; 2 garlic cloves, minced; 2 (14 1/2 ounce) cans diced tomatoes, do not drain; 4 teaspoons dried marjoram; 1 teaspoon fennel seed, slightly crushed

Submitted by Chandra M

"Yum, 2 of my favorite ingredients, fennel and gorgonzola. Always a hit. I usually skip the tomato sauce for simple dinners, but it looks great for more formal parties. Adapted from epicurious."

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Ready In:: 2hrs 15mins
Ingredients:: 17
Serves:: 8

ingredients

1 garlic clove, peeled and cut in half
4 ¹⁄₂ tablespoons butter
1 ¹⁄₂ lbs red potatoes, rinsed & very thinly sliced
¹⁄₄ cup oil-cured black olive, pitted & chopped
2 cups gorgonzola, crumbled
2 medium fennel bulbs, white part cut in 1/4-inch strips
1 teaspoon dried marjoram
¹⁄₂ cup whole milk, warmed
8 -10 oil-cured black olives, pitted & halved
sea salt
fresh ground black pepper
4 teaspoons olive oil
¹⁄₂ cup onion, finely chopped
2 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes, do not drain
4 teaspoons dried marjoram
1 teaspoon fennel seed, slightly crushed

directions

Preheat oven to 375°F
Rub the inside of 11" diameter dutch oven or casserole with the garlic halves.
Then rub the inside with 1/2 tbsp butter.
Cover the bottom of the pan with 1/4 of the potatoes, they will overlap some.
Spread 1/3 of the olives and 1/4 of the cheese, then top with 1/3 of the fennel.
Sprinkle with 1/3 tsp marjoram,salt & pepper to taste, and 1 tbsp butter cut in pieces.
Repeat this layer twice more.
Arrange the remaining potatoes around top, sprinkle with 1/2 remaining cheese and 1 tbsp butter.
Pour the milk evenly over, place the olive halves around the top.
Cover with foil or lid.
Bake 1 hour.
Remove the lid/foil, sprinkle the remaining cheese, and continue to bake (uncovered) another 30 minutes or until the top is golden and the potatoes are tender.
Let stand 15 minutes to firm.
To make the tomato sauce: After you have uncovered the gratin, heat 4 tsp oil in a saucepan over medium heat.
Saute the onion and garlic 5 minutes.
Stir in the tomatoes with juices, 4 tsp marjoram, and fennel seeds.
Simmer this for about 15 minutes to thicken.
Serve warm on the side of the gratin.