Category, , DifficultyAdvanced

As the weather starts cooling down a little, nothing sounds better than cheesy potatoes. Caramelized fennel adds a rich sweetness that upgrades this classic.

Click "Yields" to change servings and ingredient quantities

Yields4 Servings
Prep Time15 minsCook Time1 hr 45 minsTotal Time2 hrs

 ½ lb organic Yukon Gold potatoes, sliced
 2 large organic fennel bulbs, halved, cored and sliced
 ¼ cup organic olive oil
 4 tbsp organic butter
 6 tbsp organic whole wheat flour
 1 tbsp salt
 ½ tbsp 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.

Ingredients

 ½ lb organic Yukon Gold potatoes, sliced
 2 large organic fennel bulbs, halved, cored and sliced
 ¼ cup organic olive oil
 4 tbsp organic butter
 6 tbsp organic whole wheat flour
 1 tbsp salt
 ½ tbsp organic black pepper
 2 cups organic whole milk
 1 ½ cups organic half & half
 1 ½ cups organic Parmesan, shredded

Directions

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.

Good Earth Potato, Parmesan & Fennel Gratin