Recipes

Ingredients

• 1 Tbsp. of butter, for greasing the baking dish
• 3 Tbsp. extra-virgin olive oil
• 2 medium fennel bulbs, washed, quartered, and thinly sliced
• 1 large white onion, thinly sliced
• 2 Granny Smith apples, peeled, cored and cut into ½-dice.
• 2.5 cups heavy cream
• 1 tsp. chopped garlic
• 12-15 sprigs of fresh thyme, leaves only; stem removed
• 2 lbs. Yukon Gold or Russet potatoes (4-5 large)
• Salt and pepper, to taste
• 2 cups of grated Gruyère (about 8 oz.)
• 1/2 cup of grated Parmesan, plus 3 Tbsp.
• 1 Granny Smith apple peeled, cored, and sliced ¼-thick- (optional garnish)

Instructions

1. Preheat oven to 350°F. Butter a 9x13-inch casserole dish.
2. In a large sauté pan, heat the olive oil over medium. Add the fennel and onion and gently cook 10-12 minutes. Add the diced apples and continue to cook until lightly browned. Remove from the heat and cool.
3. Place the heavy cream in a saucepan with the garlic and thyme. Simmer on low 15-20 minutes until slightly reduced.
4. Peel the potatoes, then thinly slice them approximately ¼-inch thick, by hand or with a mandolin, and place in a large mixing bowl.
5. Add the fennel apple and onion mix, then pour in the prepared cream, reserving ½ cup. Add salt, pepper, Gruyère, and 3 tablespoons of the Parmesan. Mix well.
6. Pour the mixture into the baking dish and press down. If garnishing with the apple slices, arrange on top of the potato mix. Sprinkle the ½ cup of Parmesan on top and spoon the remaining ½ cup of cream, covering the surface.
7. Bake for 1.5-2 hrs. or until the potatoes are tender and the surface is golden-brown.