New Year's Eve Gratin
Recipe: #19171
May 20, 2015
Categories: Comfort Food, Main Dish, Side Dishes, Dairy, Cheese, Vegetables, Potatoes, North American, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, New Years, Potluck, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Stove Top, Gluten-Free, No Eggs, Vegetarian, Heavy Cream, Kosher Dairy more
"As served at the Black Dog Village Pub and Bistro in Bayfield, Ontario. This can be a vegetarian main dish, or a side for roast beef. Adapted from 300 Best Potato Recipes. Use Grana Padano cheese instead of the parmesan if you can get it."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (297.6 g)
- Calories 764.6
- Total Fat - 65.7 g
- Saturated Fat - 32.3 g
- Cholesterol - 148.1 mg
- Sodium - 330.1 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 3.5 g
- Sugars - 3.3 g
- Protein - 20.5 g
- Calcium - 351.8 mg
- Iron - 1.9 mg
- Vitamin C - 15.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Heat oil and butter in a large skillet over medium heat.
Step 3
Add fennel and onion and cook until softened, about 10 minutes. Let cool.
Step 4
Combine potatoes, cream and Gruyere in a large bowl.
Step 5
Season with salt and pepper.
Step 6
Add fennel mixture.
Step 7
Stir in tarragon and parsley.
Step 8
Place in a lightly greased 11"x7" baking dish.
Step 9
Sprinkle with Parmesan and cover with parchment paper.
Step 10
Bake for 1 hour.
Step 11
Uncover and bake until potatoes are cooked through and top is golden brown, about 20 minutes more.
Tips & Variations
No special items needed.
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