Wednesday, September 30, 2009

Potato-Fennel Gratin

This recipe should be in the dessert section!

As usual, I cut the recipe in half and made a few changes of my own (with ingredients I had on hand).
- 1 fennel
- 1/2 onion
- 8 medium yellow gold potatoes
- 1/4 pound (about 1 1/2 cup grated) Gruyere cheese
- Topped with fresh parmesan

The Gruyere cheese is a bit expensive- I could only find a 1/2 pound block, so we have enough to make this recipe again. (Freeze your block cheese in foil and a freezer bag and it wil last a long time). You can also google yummy recipes for macaroni and cheese that use gruyere and white cheddar.

The potatoes/cheese browned up very nicely and bubbled for about 30 minutes of the cooking time. I sliced the potatoes myself- just make sure you slice them as thin as you can.

The overall opinion was the potatoes were VERY yummy! The gruyere and fennel gave it a sweet taste that we enjoyed. I topped it with fresh parmesan and it gave it a nuttier/earthy top taste. We will be making these again this Fall for the holidays.


Carissa said...

Shannon, this is next on my list to make...I was gonna be cheap and substitute in Swiss cheese. Since you have made it you would know...would that work, or do I need to splurge for the Gruyere?

The Boyer's Brigade said...

I would splurge- there aren't many ingredients for the dish and I think it would make a difference---:)