Most people know about a traditional potato au gratin dish, but I wanted to give this classic a twist and add some fennel. The results were delicious. If you’re planning on bringing a side dish to a party or just making it for a weeknight meal. Enjoy!
2 large potatoes sliced into 1/4 inch slices or using a mandolin slicer
3 tablespoons unsalted butter, melted
3 tablespoons all purpose flour
1 large garlic clove
1 fennel bulb, sliced into 1/3 inch thick slices or using a mandolin slicer
2 cups milk
1 teaspoon Italian seasoning
1 1/4 cups shredded fontina cheese
1 cup bread crumbs
1/2 cup Parmesan cheese
1/2 cup chopped almonds, optional for garnish
Preheat oven to 375 degrees F. Smear butter in a 1 quart casserole dish.
In a food processor add flour, salt & pepper, Italian seasoning, milk, garlic and butter. Pulse for 30 seconds, add the cheese and stir together and set aside.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the 1/2 of the fennel slices, Season with salt and pepper to taste. Pour 1/2 milk mixture on to potatoes and fennel. Repeat.
Next add breadcrumbs and Parmesan cheese. Place in the oven for 1 1/2 hours.
Top with almonds and serve.
Check out the other great dishes from this week’s Food Network Blog #fallfest below:
Feed Me Phoebe: Butternut Squash Gratin with Gruyere and Pistachios
The Lemon Bowl: Spinach and Artichoke Stuffed Mushrooms
Homemade Delish: Fennel and Potato Gratin
The Mom 100: Broccoli Rabe with Preserved Lemon
Napa Farmhouse 1885: Rye & Roasted Butternut Squash Dressing
Red or Green: Green Beans with Chipotle Butter
The Mediterranean Dish: Shrimp Bruschetta
The Wimpy Vegetarian: Fail-Proof Cheesy Mashed Potatoes
Elephants and the Coconut Trees: Lobster, Artichoke and Spinach Bake
Creative Culinary: Baked Mushrooms in a Parmesan Cream Sauce
Healthy Eats: 7 Holiday Sides That Won’t Spoil Dessert
FN Dish: 5 Indulgent Side Dishes to Deck Your Holiday Table