Dakota Diamond Russet Fennel Gratin

Make this your new signature dish.

Dakota Diamond Russet Fennel Gratin


By spud
Published: March 23, 2013

  • Yield: 4-6 Servings



  1. Butter a 10 x 15 x 2” (10 cup) baking dish. Preheat oven to 350°.
  2. Remove stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice bulbs crosswise. (Will yield approximately 4 cups of sliced fennel.)
    Sauté the fennel and onions in olive oil and butter on medium-low heat for 15 minutes, until tender.
  3. Peel potatoes and thinly slice. Mix sliced potatoes in a large bowl with 2 cups of cream,
    2 cups of Gruyere, salt and pepper. Add the sautéed fennel and onion and mix well.
  4. Pour the potatoes into the baking dish. Press down to smooth. Combine remaining
    2 tablespoons of cream and ½ cup of Gruyere, and sprinkle on the top. Bake for 1½ hours, until the potatoes are tender and the top is browned and bubbly. Allow to set
    for 10 minutes before serving.