Ina Garten Potato, Fennel & Gruyère Gratin. You'll Need: potatoes, onion, fennel bulbs, olive oil, butter, heavy cream, Gruyere cheese, salt, and pepper. Carrisa Says - used one large fennel bulb instead of two small. Turned out wonderful! Hubby loved it! Definitely a keeper. Variation to try: nix fennel and add 50:50 potatoes and rutabega, and add 2 cloves of garlic.
Want some easy bragging rights? Tell your friends and co-workers you made a "fennel gratin" for dinner. They'll be so confused and impressed: "What's fennel?" "What's a gratin?" "What's cooking?" But only you will know how easy it was to make and how delicious and creamy it was to eat. And that's not even the star of the show! These thyme- and Parmesan-crusted pork chops are the perfect compliment to the gratin, making this a dynamite knock-out of a weekday meal.
Finocchio al Forno (Fennel Baked in Cream)---Chef Gabrielle Hamilton of Prune restaurant in New York City turned us on to this simple, classic Italian preparation, which calls for baking fennel in the oven with cream and Parmesan to create a luxurious gratin.
NYT Cooking: Two types of greens provide delicious contrast in this comforting yet light dish, which is perfect for a weeknight dinner or a festive side. It's a flexible recipe, lending itself to all sorts of adaptations. Make it once, and then make it your own.