If you’re planning to make a pureed squash or sweet potato in your T-day menu, go for some variety in textures and skip the mashed potatoes. Instead make the show-stealing gratin. The flavors of fennel and asiago cheese give classic gratin a some exciting extra flair. I know that gratin sounds difficult and time-consuming but with this recipe you simply pour the sliced potato mixture into the baking dish and press down. Forget spending an hour carefully arranging the slices on top of each other. The result is equally impressive, beautiful and delicious.
- 3 fennel bulbs, stalks removed, halved and thinly sliced
- 1 yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 large Yukon gold potatoes, peeled and thinly sliced
- 1 1/4 cups heavy cream
- 1 cup 1 % milk
- 2 1/2 cups grated Asiago cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F. Butter the inside of a 10-by-15-by-2-inch glass baking dish Melt butter and oil in large skillet over medium low heat. Add sliced fennel and onions and sauté until softened, about 10 to 15 minutes. Mix the sliced potatoes in a large bowl with 1 cup cream, 1 cup milk, 2 cups of asiago, salt, and pepper. Add the fennel and onion and mix well. Pour the potato and fennel mixture into the buttered baking dish. Press down to smooth the potatoes. Pour the remaining 2 tablespoons of cream evenly on top of the mixture and sprinkle and 1/2 cup of asiago cheese on the top. Bake for 1 to 1 1/2 hours, or until the potatoes are very tender and the top is browned and bubbly and any excess moisture has been absorbed. Let cool for a few minutes and serve.