SOUTHERNERS LAY CLAIM TO SCALLOPED POTATOES as if the French gratin dauphinois never existed, but it’s only recently that we’ve embraced fresh fennel as a wonderful vegetable to braise, stuff into baked fish, eat raw in salads and with dips, or use to enhance our beloved scalloped potatoes. (Of course, if, like many Southerners, you have a natural prejudice against licorice, you probably won’t like fennel, although its flavor is very light and delicate when the bulb is cooked.) Fresh fennel is now widely available throughout the winter months and keeps well, tightly wrapped, in the refrigerator for about a week. When shopping, look for crisp, unblemished bulbs, and refuse any with wilted, feathery tops. Check this dish carefully after about 40 minutes. If it appears to be baking and browning too rapidly, add a little milk around the sides and baste the potatoes and fennel well before adding the remaining cheese.
MAKES: 6 servings
INGREDIENTS:
- 3 medium russet potatoes (about 1 1⁄2 pounds), peeled
- 2 medium fennel bulbs (about 1 pound), cut in half and cored
- 1⁄2 cup chopped fresh chives
- Salt and freshly ground black pepper to taste
- 3⁄4 cup freshly grated Parmesan cheese
- 3 tablespoons butter, cut into pieces
- 1 cup heavy cream or half-and-half
INSTRUCTIONS:
- Preheat the oven to 375°F.
- Cut the peeled potatoes and fennel bulbs into 1/8-inch slices.
- Arrange the potato and fennel slices in alternate layers in a 1 1/2- to 2-quart gratin or baking dish.
- Sprinkle a few chopped fresh chives over each layer of potatoes and fennel.
- Season the layers with salt and freshly ground black pepper.
- Sprinkle 1/4 cup of freshly grated Parmesan cheese over the top of the layers.
- Dot the surface with the butter pieces.
- Pour the heavy cream or half-and-half over the top of the dish.
- Bake in the preheated oven for about 45 minutes or until the potatoes are tender.
- Sprinkle the remaining Parmesan cheese over the top.
- Continue baking for an additional 10 to 15 minutes, or until the top is golden brown.
- Remove from the oven and serve the gratin hot.
