Herb-Infused Potato Fennel and Gruyere Gratin
With Mazola® Canola Oil
SERVING SIZE
12 Servings
TOTAL TIME
1 hour 40 minutes
SKILL LEVEL
Beginner
Ingredients:
- 2 small fennel bulbs
- 1 yellow onion, thinly sliced
- 2 tablespoons Mazola canola oil
- 2 sprigs dill
- 2 sprigs parsley
- 1 tablespoon unsalted butter
- 2 pounds russet potatoes (4 large potatoes)
- 2 cups plus 2 tablespoons heavy cream
- 2 ½ cups grated Gruyère cheese
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions:
- Preheat the oven to 350 degrees F.
- Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
- In a small pot on medium heat, add 2 tbsp canola oil, dill and parsley. Heat gently, stirring occasioanlly, for 10 minutes to infuse oil with herbs.
- 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.
- Remove herbs from oil, then add oil to a frying pan on medium heat.
- Saute the fennel and onions in the canola oil 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 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
- Pour the potatoes into the baking dish. Press down to smooth the potatoes.
- Combine the remaining 2 tablespoons of cream and ½ cup of Gruyère and sprinkle on the top. Bake for 1 ½ hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
