Potato Fennel Gratin
This recipe makes 12 servings
|Per serving: about||-|
|total fat||9 g|
|sat. fat||2 g|
- Portion size: 12
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.
- 2 tbsp 2tbspolive oil
- 4 cups 4cupssliced (1/8 inch/3 mm thick) fennel, (about 1 lb/500 g)
- 1 cup 1cupthinly sliced oniononions
- 1/2 tsp 1/2tspsalt
- 3 lb 3lbYukon Gold potatoYukon Gold potatoes, peeled
- 1/4 tsp 1/4tsppepper
- 1 cup 1cupsodium-reduced chicken broth
- 1/3 cup 1/3cupgrated romano cheese Bread Crumb Mixture:
- 2 cups 2cupsfresh bread crumbs
- 2/3 cup 2/3cupgrated romano cheese
- 1/4 cup 1/4cupolive oil
- 3 tbsp 3tbspchopped fresh parsley
- 1 1clove garliccloves of garlic, minced
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