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Fennel Potato Gratin

Serves: Makes 8 to 10 servings

Ingredients:

  • 8 red potatoes, thinly sliced
  • 1 fennel bulb, thinly sliced, fronds reserved
  • 2 scallions, chopped
  • 1½ cup fresh pecorino cheese, grated and divided
  • ½ red onion, thinly sliced
  • 2 cups heavy cream


Procedures:

Fennel, scallions and pecorino cheese make this gratin recipe a flavorful alternative to ho-hum potato dishes. Our rustic Italian Bakers are the perfect serving vehicle for this dish.

Preheat oven to 400°F.

Place the potatoes, fennel, scallions, ¾ cup of the pecorino, red onion and heavy cream in a 10-cup ceramic baking dish.

Bake for 40—45 minutes, until the top is golden. Top with the remaining pecorino and the fennel fronds.

by Joel Gamoran

 
 
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