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Fennel
Kudos to “Modernbeet.com” for this delicious recipe, good for breakfast, lunch, AND dinner!
ingredients:
1 fennel bulb, trimmed, cored
1 medium-large leek
2 T butter, divided plus extra for pan
1 garlic clove
3 fist sized potatoes, peeled
1 T. fresh thyme, chopped
Salt and Pepper
1/2 – 1 c grated hard, salty cheese (about 2 – 4 oz) (such as parmesan, manchego, or gruyere)
approximately 3/4 cup cream (or substitute milk or stock)
method:
Slice both the fennel and leek into thin rounds.
Heat 1T butter in a medium-large saute pan over medium heat until melted, then add the fennel and leek and stir to coat.
Reduce heat to low and cook until fennel and leeks are caramelized, about 40 minutes, stirring every now and then to prevent burning.
Meanwhile, thinly slice the potatoes (about 1/8th – 1/16th of an inch thick).
Preheat the oven to 375 degrees. Butter the bottom and sides of a 1.5 qt baking dish*, then slice the garlic clove in half and rub all over the pan.
When fennel and leeks are caramelized, assemble the gratin: layer 1/3 of the potatoes in the baking dish, overlapping slightly; sprinkle with salt and pepper. Spoon half of the fennel and leek mixture over potatoes and spread evenly. Dot with 1 t butter, and sprinkle with 1 t thyme. Repeat for one more layer. Top with remaining potatoes, and dot with remaining butter and thyme. Sprinkle grated cheese over gratin, then pour in enough cream, milk, or stock so that the liquid is at the same level as the top of the potatoes.
Bake for 45 minutes to 1 hour, or until top is golden and gratin is fork tender. Enjoy!