Potato, Fennel, and Leek Gratin
Yield: Servings: 10 to 12
Source: Fine Cooking: By Jeanne Kelley
Aromatic fennel and leeks add depth of flavor to a classic potato gratin, but it’s the cheesy topping that will have you going back for seconds. For a fancier, more formal variation, try the Potato, Fennel, and Leek Gratin with Prosciutto and Chestnuts.
3 Tbs. unsalted butter, softened
2-1/2 lb. Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 7 cups)
2-1/2 cups heavy cream
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1 tsp. fennel seeds, lightly crushed
3 large leeks, white and pale-green parts only, trimmed, halved, and sliced crosswise 1/2 inch thick
1-1/2 to 1-3/4 lb. fennel bulbs, trimmed, quartered, cored, and thinly sliced (about 5 cups)
8 oz. Gruyère, grated (about 2 cups)
Position a rack in the center of the oven and heat the oven to 400°F. Grease the bottom and sides of a 10
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