Good Earth Potato, Parmesan & Fennel Gratin
September 24, 2019|
0 minute read
½
lbs. organic Yukon Gold potatoes, sliced
2
large organic fennel bulbs, halved, cored and sliced
¼
cups organic olive oil
4
tbsps. organic butter
6
tbsps. organic whole wheat flour
1
tbsp. salt
½
tbsps. organic black pepper
2
cups organic whole milk
1 ½
cups organic half & half
1 ½
cups organic Parmesan, shredded
1
Preheat oven to 350ºF. Grease a 13x9 baking dish and set aside.
2
Heat a large pan over medium-high heat. Add the olive oil.
3
Add the fennel and spread out to encourage browning. Cook for 10-12 Minutes until golden brown.
4
Meanwhile, in a saucepan melt butter over low heat. Whisk in flour, salt, and pepper until smooth.
5
Gradually whisk in milk and cream, bring to a boil. Cook for 2-5 Minutes until thickened, stirring often to prevent scorching. Remove from heat and whisk in 1 c of the cheese until melted.
6
Combine potatoes, fennel, and cheese sauce. Transfer to the greased baking dish. Top with remaining 1/2 c cheese.
7
Bake for 1 1/2 Hours, until the potatoes are very tender and the top is browned and bubbly.
8
Allow to cool slightly and serve.
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