Tested till perfect Potato and Spring Vegetable Gratin
Potato and Spring Vegetable Gratin
Photography by Jodi Pudge

Potato and Spring Vegetable Gratin

This flavourful and elegant side dish is the perfect accompaniment to any roast. Fennel mellows as it cooks, adding just the right amount of aromatic sweetness to the final dish. Assemble the gratin the day before, leaving only the topping and baking to take care of prior to dinner. Cost: $1.70 per serving

By Irene Fong and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2016

  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Total time 1 hour
  • Portion size 8 to 10 servings

Ingredients

Gratin:

  • 4 4strips bacon
  • 1 tsp 1tspolive oil
  • 1 small 1smallbulb fennel, trimmed, cored and thinly sliced
  • 2 2carrotcarrots, thinly sliced on the diagonal
  • 1.2 kg 1.2 kgyellow-fleshed potatoes (about 8), peeled and cut in 1/4-inch (5 mm) thick slices
  • 1-1/2 cups 1-1/2cupssodium-reduced chicken broth
  • 1 cup 1cupwhipping cream (35%)
  • 1/2 cup 1/2cupmilk
  • 3 sprigs 3sprigsfresh thyme
  • 2 2cloves garlic, thinly sliced
  • 1/2 tsp 1/2tspeach salt and pepper
  • 3 tbsp 3tbspall-purpose flour
  • 1 cup 1cupshredded Gruyère cheese

Topping:

  • 1 cup 1cupfresh bread crumbs
  • 1/2 cup 1/2cupshredded Gruyère cheese
  • 2 tbsp 2tbspbutter, melted
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Preparation

Gratin: In large nonstick skillet, cook bacon over medium-high heat, turning once, until crisp, about 4 minutes. Remove to paper towel–lined plate to drain. Chop bacon into 1/2-inch (1 cm) pieces. Set aside.

Reserving 2 tsp of the fat, drain pan; wipe clean. Return reserved fat to pan. Add oil; heat over medium-high heat. Cook fennel and carrots, stirring and adding water, 1 tbsp at a time, if fennel begins to stick to pan, just until fennel is softened, about 7 minutes. Remove to plate.

In same pan, bring potatoes, broth, cream, milk, thyme, garlic, salt and pepper to boil over medium-high heat. Reduce heat to medium; simmer until potatoes are almost tender, about 10 minutes.

Whisk flour with 1/4 cup water. Move potatoes to 1 side of pan; whisk flour mixture into opposite side until smooth. Add bacon and fennel mixture; cook, stirring, until potatoes are fork-tender, about 2 minutes. Discard thyme.

Spoon half of the potato mixture into greased 13- x 9-inch (3 L) baking dish; sprinkle with Gruyère. Scrape remaining potato mixture over top. (Make-ahead: Let cool completely; cover with foil. Refrigerate for up to 24 hours. Reheat, covered, on bottom rack of 425°F/220°C oven for 45 minutes before continuing with recipe.)

Topping: Stir together bread crumbs, Gruyère and butter. Sprinkle over potato mixture.

Bake on bottom rack of 425°F (220°C) oven until top is golden, about 15 minutes. Let stand for 10 minutes before serving.

Nutritional Information per each of 10 servings: about

cal 344 pro 11g total fat 21g sat. fat 11g
carb 30g dietary fibre 3g sugar 4g chol 62mg
sodium 460mg potassium 830mg

%RDI:

calcium 22 iron 11 vit A 61 vit C 33
folate 15
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