Potato-Fennel Gratin



  • 2 small bulbs fennel, thinly sliced
  • 1 medium yellow onions, sliced
  • 2 tablespoons New Seasons Market olive oil
  • 1 tablespoon New Seasons Market unsalted butter
  • 2 pounds Russet potatoes, thinly sliced
  • 2 cups heavy cream
  • 2 1/2 cups Gruyere cheese, grated
  • 1 teaspoon, each salt and black pepper


  1. Preheat an oven to 350º. Butter a 9”x9” baking dish.

  2. In a medium skillet over medium heat, sauté fennel and onion in butter and olive oil until tender. In a mixing bowl, combine heavy cream, 2 cups of cheese and potato slices. Add onion mixture, salt and pepper. Pour into baking dish and smooth the top. Top with remaining cheese and bake 1 1/2 hours, or until the potatoes are tender and the top is brown and bubbly.

  3. Allow to rest at least ten minutes before serving.