Potato Fennel Gratin

By Soo Kim And The Canadian Living Test Kitchen

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This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	204204 cal
pro	6 g6g pro
total fat	9 g9g total fat
sat. fat	2 g2g sat. fat
carb	25 g25g carb
fibre	3 g3g fibre
chol	9 mg9mg chol
sodium	304 mg304mg sodium
potassium	454 mg454mg potassium
% RDI:	-
calcium	1111 calcium
iron	66 iron
vit A	22 vit A
vit C	1818 vit C
folate	1111 folate

Yukon Gold potatoes keep their golden hue and structure when cooked, making them an ideal choice for this dish. Serve with roast chicken, pork or fish.

Ingredients

2 tbsp olive oil 2 2tbsp tbspolive oil
4 cups sliced (1/8 inch/3 mm thick) fennel , (about 1 lb/500 g)4 4cups cupssliced (1/8 inch/3 mm thick) fennel, (about 1 lb/500 g)
1 cup thinly sliced onions 1 1cup cupthinly sliced oniononions
1/2 tsp salt 1/2 1/2tsp tspsalt
3 lb Yukon Gold potatoes , peeled3 3lb lbYukon Gold potatoYukon Gold potatoes, peeled
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 cup sodium-reduced chicken broth 1 1cup cupsodium-reduced chicken broth
1/3 cup grated romano cheese 1/3 1/3cup cupgrated romano cheese
Bread Crumb Mixture:
2 cups fresh bread crumbs 2 2cups cupsfresh bread crumbs
2/3 cup grated romano cheese 2/3 2/3cup cupgrated romano cheese
1/4 cup olive oil 1/4 1/4cup cupolive oil
3 tbsp chopped fresh parsley 3 3tbsp tbspchopped fresh parsley
1 clove garlic , minced1 1clove garliccloves of garlic, minced

Preparation

Bread Crumb Mixture: In small bowl, combine bread crumbs, cheese, oil and parsley; remove one-third and set aside. Stir garlic into remaining mixture in bowl.

In large skillet, heat oil over medium-low heat; cook fennel, onion and 1/4 tsp (1 mL) of the salt until softened, about 13 minutes. Let cool slightly.

Meanwhile, using mandoline or food processor, slice potatoes 1/8-inch (3 mm) thick. Toss with pepper and remaining salt. Overlapping, arrange one-third in greased 13- x 9-inch (3 L) oval baking dish. Arrange half of the fennel mixture then half of the bread crumb mixture over top. Repeat layers once. Arrange remaining potatoes over top, pressing lightly.

Pour chicken broth evenly over potato mixture; sprinkle with reserved bread crumb mixture. Sprinkle with Romano cheese.

Cover with foil; bake in 375°F (190°C) oven for 35 minutes. Uncover and bake until knife pierces potatoes easily, about 30 minutes. Broil until topping is browned, about 2 minutes. Transfer to rack; let stand for 10 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Reheat, covered, in 400°F /200°C oven for 20 minutes.)

Source : Canadian Living Magazine: December 2009