New Year's Eve Gratin

Name: New Year's Eve Gratin
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons butter; 2 small fennel bulbs, trimmed, cored, halved and thinly sliced; 1 large onion, thinly sliced; 4 large russet potatoes, peeled and thinly sliced; 2 cups heavy cream; 8 ounces gruyere cheese, shredded; salt; pepper; 2 tablespoons fresh tarragon, chopped; 2 tablespoons flat leaf parsley, chopped; 1/4 cup parmesan cheese, grated

Submitted by Chocolatl

"As served at the Black Dog Village Pub and Bistro in Bayfield, Ontario. This can be a vegetarian main dish, or a side for roast beef. Adapted from 300 Best Potato Recipes. Use Grana Padano cheese instead of the parmesan if you can get it."

Download

Ready In:: 1hr 50mins
Ingredients:: 12
Serves:: 8

ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 small fennel bulbs, trimmed, cored, halved and thinly sliced
1 large onion, thinly sliced
4 large russet potatoes, peeled and thinly sliced
2 cups heavy cream
8 ounces gruyere cheese, shredded
salt
pepper
2 tablespoons fresh tarragon, chopped
2 tablespoons flat leaf parsley, chopped
¹⁄₄ cup parmesan cheese, grated

directions

Preheat oven to 350°F.
Heat oil and butter in a large skillet over medium heat.
Add fennel and onion and cook until softened, about 10 minutes. Let cool.
Combine potatoes, cream and Gruyere in a large bowl.
Season with salt and pepper.
Add fennel mixture.
Stir in tarragon and parsley.
Place in a lightly greased 11"x7" baking dish.
Sprinkle with Parmesan and cover with parchment paper.
Bake for 1 hour.
Uncover and bake until potatoes are cooked through and top is golden brown, about 20 minutes more.