Ingredients
- 2 tablespoons olive oil (extra-virgin)`
- 2 tablespoons butter
- 14 to 16 ounces fennel bulbs (2 small bulbs, trimmed, cored, halved and thinly sliced)
- 1 large yellow onion, thinly sliced
- 32 ounces russet potatoes (4 large, peeled and thinly sliced)
- 2 cups heavy cream
- 8 ounces gruyere cheese, shredded
- Salt
- Pepper
- 2 tablespoons fresh tarragon, chopped
- 2 tablespoons flat leaf parsley, chopped
- 1/4 cup grated parmesan cheese
How to Make
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Step 1: Preheat oven to 350°F.
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Step 2: Heat oil and butter in a large skillet over medium heat.
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Step 3: Add fennel and onion and cook until softened, about 10 minutes. Let cool.
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Step 4: Combine potatoes, cream and Gruyere in a large bowl.
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Step 5: Season with salt and pepper.
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Step 6: Add fennel mixture.
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Step 7: Stir in tarragon and parsley.
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Step 8: Place in a lightly greased 11"x7" baking dish.
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Step 9: Sprinkle with Parmesan and cover with parchment paper.
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Step 10: Bake for 1 hour.
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Step 11: Uncover and bake until potatoes are cooked through and top is golden brown, about 20 minutes more.
We hope you enjoy this recipe!
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