Good Earth Potato, Parmesan & Fennel Gratin

September 24, 2019|
0 minute read
Yields 4 Servings
Prep Time15 mins Cook Time105 mins Total Time120 mins
  ½ lb. organic Yukon Gold potatoes, sliced
  2 large organic fennel bulbs, halved, cored and sliced
  ¼ cup organic olive oil
  4 tbsps. organic butter
  6 tbsps. organic whole wheat flour
  1 tbsp. salt
  ½ tbsp. organic black pepper
  2 cups organic whole milk
  1 ½ cup organic half & half
  1 ½ cup organic Parmesan, shredded

Preheat oven to 350ºF. Grease a 13x9 baking dish and set aside.


Heat a large pan over medium-high heat. Add the olive oil.


Add the fennel and spread out to encourage browning. Cook for 10-12 Minutes until golden brown.


Meanwhile, in a saucepan melt butter over low heat. Whisk in flour, salt, and pepper until smooth.


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.


Combine potatoes, fennel, and cheese sauce. Transfer to the greased baking dish. Top with remaining 1/2 c cheese.


Bake for 1 1/2 Hours, until the potatoes are very tender and the top is browned and bubbly.


Allow to cool slightly and serve.

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