Fennel and Potato Gratín

Name: Fennel and Potato Gratín
Ingredients: 2 to 3 ounces French chabichou du Poitou, Italian mozzarella, California teleme, or Cypriot haloumi cheese, coarsely diced; 2 to 3 ounces French chabichou du Poitou, Italian mozzarella, California teleme, or Cypriot haloumi cheese, coarsely diced; 2 cups milk; ½ teaspoon Freshly ground pepper; 1 egg; 2 to 3 ounces French chabichou du Poitou, Italian mozzarella, California teleme, or Cypriot haloumi cheese, coarsely diced; 2 to 3 ounces French chabichou du Poitou, Italian mozzarella, California teleme, or Cypriot haloumi cheese, coarsely diced; 4 large red potatoes; 2 medium fresh fennel, trimmed; 1 tablespoon butter, softened; 2 tablespoons flour; ½ teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Here is a wonderful gratin of thin slices of potato and fennel smothered with melted cheese. Be sure to use an earthenware cazuela or a shallow, round baking pan so that potatoes will cook and brown evenly.

Ingredients

4 large red potatoes
2 medium fresh fennel, trimmed
1 tablespoon butter, softened<

Side dish
Vegetarian

Method

About 2 hours before serving, preheat the oven to 350°F. Peel the potatoes and cut them into paper-thin slices, preferably on a mandoline. Rinse them in cold water; drain well. Slice the fennel paper-thin.
Use the 1 tablespoon butter to grease a 10-inch r