We all know Ina Garten is a queen. I am even more endeared to her when she released an already halved recipe for her popular potato and fennel gratin for the holidays knowing everyone would be celebrating in significantly smaller groups due to the pandemic.
Slice one bulb of fennel in half lengthwise and then slice thinly, like an onion. While you’re at it, do the same to 1/2 an onion. Sauté both the fennel and onion in 1 tbsp olive oil and 1/2 tbsp butter on medium-low heat for 10 to 15 minutes til they’re nice and soft. In a separate bowl, toss the sautéed veggies with two peeled and thinly sliced potatoes, 1½ c. of heavy cream, 1 c. of shredded Gruyère, ½ tsp salt, and ¼ tsp pepper. Pour the mixture into a 9×9 baking dish (I forgot to grease mine and it was totally fine – there’s enough fat in this dish that nothing will stick). Combine the remaining 1 tbsp of cream and ½ cup of shredded Gruyère and sprinkle on the top. Bake at 350 for 1 hour, until the potatoes are tender and the top is browned and bubbly. I may have stuck it in the broiler for just a minute to really get the top lookin nice. Let it set for 10-15 min before serving.
I had to look away as I poured all the cream and cheese into this dish. There was just so much. But that’s what makes it goooood. I am sure my arteries were fully clogged after this meal but it was absolutely worth it. Zero regrets.