Amber Lynch- Park City, UT
My mom found this over ten years ago in a Williams Sonoma catalog. We make it every year for Thanksgiving or Christmas.
Tips: I have always found that doubling the sauce and onions makes for a better gratin. You may need to cook the potatoes a little longer depending on how much liquid remains in the dish.
Ingredients
1 med. fennel bulb, trimmed
1 Tbs. olive oil
1 large red onion, thinly sliced
1 1/12 tsp. salt
Freshly ground pepper, to taste
1 cup heavy cream
4 oz. Roquefort cheese, crumbled
2 egg yolks
4 med. russet potatoes, peeled
Instructions
Preheat oven to 350F. Slice fennel 1/16" thick. Heat a saute pan over medium heat. Add oil, onion, 1/2 salt, and pepper. Saute onions until they begin to brown, 7-8 min. Remove from heat. In a small sauce pan over medium low heat, combine cream, half the cheese, egg yolks, 1 tsp. salt, and pepper. Stir until cheese melts and sauce releases steam, 3-5 min. Remove from heat. Slice potatoes 1/16" thick. In a casserole dish, layer 1/3 of potatoes on the bottom of dish. Top with 1/3 of the onions and 1/3 of the fennel. Repeat, twice, using all vegetables. Pour cream mixture over vegetables. Top with remaining cheese; cover with aluminum foil. Bake 30 min.; increase heat 450F, remove foil and bake until gratin browns and mixture bubbles, 15-18 min. more.
Serving
Let stand 10 min. before serving.
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