J – Life is always full of contrasts.
It’s unavoidable. Christina and I have our share of them as well. In this case, we have two contrasting gratin dishes. Both good, but for different reasons. I love the Potato Bacon Gratin she did recently … for just what it is: “comfort food at it’s best.” It was really good. I ate lots.
I also love this fennel gratin for just what it is: a lighter interpretation of the gratin style, showing off the delicious combination of fennel, red onion and Yukon Gold potato, all baked in a toasted-fennel-thyme-cream sauce.
There’s no cheese. Doesn’t need any, in my opinion. Christina doesn’t agree. No worries. Just makes life more interesting.
This recipe works best in a traditional gratin pan. For extra-crispy, you could use a large cast iron skillet. Be sure to assemble all your ingredients before you start slicing. We do this anyway for photography.
In this case, you need to work quickly so the sliced potatoes and sliced fennel don’t turn brown before you get things assembled.
| Fennel Gratin |
- 1 Tbsp fennel seeds, lightly pan toasted and coarsely ground
- 1½ pounds fennel bulbs
- 1½ cups thinly sliced red onions
- 1 Tbsp thyme leaves
- 2 fresh bay leaves, thinly sliced
- 1 Tbsp fennel fronds, chopped (fresh dill is a substitute)
- ⅓ cup extra-virgin olive oil
- ¾ pound Yukon Gold potatoes, peeled just before slicing
- ⅔ cup heavy cream
- 2 Tbsp flat-leaf parsley, chopped
- 2½ tsp Kosher salt, divided
- Fresh ground black pepper to taste
- Preheat oven to 425 degrees
- Trim fennel bulbs at the end and where the stalks meet the bulb. Peel off any browned layers.
- Cut the bulbs in half, lengthwise, top down through the widest part of the bulb. Leave the core intact.
- Using a mandoline or on a cutting board, slice the fennel thinly. You should have about 6 cups of thin, narrow slices.
- Toss the sliced fennel in a large bowl with the onion, thyme, bay leaves, fennel fronds, toasted fennel seeds and ⅓ cup olive oil. Season with 1½ teaspoons salt and a pinch of ground pepper.
- Slice the peeled potatoes on a mandoline into 1/16-inch-thick slices.
- Toss immediately in a medium bowl with the cream and 1 teaspoon salt.
- Add the potatoes and parsley to the fennel mix, scraping all the cream into the bowl. Toss well to combine. Taste for seasoning.
- Arrange potato slices, shingled, on the bottom of a gratin pan.
- Toss the remaining mixture and arrange all of it on top of the potato layer. Place a few potatoes on top, if you want. They will also be extra-crispy.
- Pour all the remaining cream over the mixture.
- Bake about 45 minutes, until the potato is cooked and the fennel is golden and slightly crispy on top.
- Remove and cool slightly before serving.
- Enjoy!
This dish turned out well. I loved it. Christina ate it and liked it. But, she still likes her potato bacon gratin much better.
Culinary life can be so interesting.
Adapted from: Suzanne Goin’s “Sunday Suppers At Lucques“
These sound delicious, whatever you call them. A Kentucky-style recipe for scalloped potatoes (referring to the slicing style) is made with hot milk but sans cheese, so perhaps the contrasting views can indeed coexist. It appears that cooks have either combined scalloped with gratin and called them Scalloped Potatoes au Gratin, or dropped the cheese and the French.
Gloria, You’re awesome. Thanks for sharing.