I want to shout out a HUGE thank you to Camilla of Culinary Adventures with Camilla for putting this event together. She always does such a great job with these challenges and we, the participants, really appreciate it!!!
I also want to, once again thank our sponsors who not only provided us with products but also contributed to the rafflecopter give away. If you haven't entered this raffle yet you can do so right here.
I did not use any sponsored products in this dish that I took from one of my favorite cookbooks, The Barefoot Contessa by Ina Garten, The recipe was very slightly adapted. I cut the recipe in half. I used half and half instead of heavy cream and I used unpeeled redskin potatoes instead of peeled russets. This post does contain affiliate links.
When the potatoes were done baking, I cut them into heart shapes with cookie cutter for presentation.
Potato and Fennel Gratin
adapted from The Barefoot Contessa by Ina Garten
1 fennel bulb, stalks and core removed, and thinly sliced
1 small onion, thinly sliced
1 T. olive oil
2 t. butter
1 lb. redskin potatoes, thinly sliced
3/4 c. half and half
1 1/2 + 1/2 c. shredded gruyere cheese
salt and pepper to taste
Saute sliced fennel and onion in butter and olive oil over med high heat until tender, about 15 minutes. Place potatoes, cream, cheese, salt and pepper and cooked fennel and onion in a large bowl. Toss together and turn into an 8x8" baking dish that has been treated with cooking spray. Sprinkle with the remaining 1/2 cup cheese. Bake at 350* for 1-1 1/2 hrs. until brown and bubbly. Let set for 10-15 minutes. Cut each serving into a heart shape using cookie cutters. Slide a spatula under each heart and place onto plate. Or cut into squares and serve. Print Recipe