| Cuisine: American | Type: Side Dish | Serves: 8-10 |
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Source:
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Bon Appétit |
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Attributes:
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Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 tbs. (1/4 stick) butter 3 cups chopped leeks (whites and pale green, about 4 large) 3 medium-size fresh fennel bulbs with fronds, trimmed, cored, thinly sliced, fronds reserved 2 lb. red-skinned potatoes, peeled, thinly sliced 1-1/2 cups freshly grated Parmesan cheese 1-1/2 cups chicken stock or canned broth 1 cup whipping cream |
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Instructions:
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1. Preheat oven to 375°F. 2. Butter a 13x9x2-inch glass baking dish. 3. Melt 2 tablespoons butter in a large non-stick skillet over medium heat. Add leeks; cover and cook until tender, stirring occasionally, about 10 minutes. Remove from heat. 4. Chop enough fennel fronds to measure 1/2 cup; set aside. 5. Arrange half of the fennel slices in a single layer in the prepared baking dish; sprinkle with 1/4 cup fennel fronds, salt and pepper. Top with half of the sliced potatoes in a single layer. Arrange half the leek mixture over. Sprinkle generously with salt and pepper. Sprinkle with half of the grated Parmesan cheese. Repeat layering with remaining fennel slices, fennel fronds, potatoes, leek mixture and Parmesan cheese. Sprinkle gratin generously with salt and pepper. 6. Bring chicken stock and whipping cream to a boil in a medium saucepan. Pour mixture over the gratin. Bake uncovered until vegetables are very tender, liquid is almost absorbed, and the top is deep golden brown, about 1 hour 10 minutes. |
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Related recipes:
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None |
2003-08-31