Fennel Gratin
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Yield: Serves 6
Source
Recipe courtesy of Kerry Heffernan, Chef, South Gate, Jumeirah Essex House Hotel, New York City
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Ingredients
- 10 Idaho potatoes
- 3 Fennel
- 2 qts Heavy Cream
- 1 cup Fennel seed toasted and ground
Directions
- Thinly slice potatoes into cream so they do not discolor. Do the same with the fennel. Add fennel seed, salt and pepper. Cook until tender then layer in gratin dishes, not too much cream. Make sure they are evenly layered then top with cream.
- Cook in 400° oven until golden brown on top.
