Easy Potato Gratin with Fennel and California Ripe Olives
Ingredients
- 1 bulb fennel washed, stalks removed, cored
- 1/2 whole yellow onion
- 2 large russet potatoes, washed and peeled
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 cup plus 2 tablespoons heavy whipping cream, divided
- 3/4 cup grated Gruyere cheese, divided
- 3/4 cup grated Jarlsberg cheese, divided
- 1/2 cup California Black Ripe Olives, sliced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Thinly Slice fennel, onion, and potatoes using a mandoline or handheld slicer. Can be hand-sliced if you’d like just be sure to adjust the cooking time as thicker slices will take longer to cook.
- In a medium-sized pan, heat butter and olive oil and saute onion and fennel over medium-low heat for 15 minutes or until very tender. Remove from heat.
- In a large bowl, combine sliced potatoes with the cream, olives, salt, pepper, and all but 2 tablespoons of each of the cheeses.
- Add cooked fennel and onion to the bowl and stir to combine.
- Transfer potato mixture to an 8×8″ baking dish or deep pie plate and flatten the surface so all the potatoes are mostly submerged in the cream.
- Combine remaining 2 tablespoons of each cheese in a small bowl with 2 tablespoons of cream. Sprinkle cheese over the top of the potatoes evenly.
- Bake at 350 degrees for 45-60 minutes or until potatoes are very tender the top is golden brown and bubbly. Check for tenderness by inserting a fork or sharp knife through the potatoes in the center of the dish. If needed, tent the dish with a piece of foil to prevent the top from becoming to brown.
- Allow to cool for at least 15 minutes before serving.
