POTATO AND FENNEL GRATIN WITH GORGONZOLA, OLIVES AND TOMATO-MARJORAM SAUCE
Categories Cheese Olive Potato Side Bake Vegetarian Lunch Casserole/Gratin Blue Cheese Fennel Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Rub inside of 9x9x2-inch metal baking pan with garlic clove. Rub pan with 1/2 tablespoon butter. Cover bottom with 1/4 of potatoes, overlapping slightly. Sprinkle 1/3 of chopped olives over, then 1/4 of cheese. Top with 1/3 of fennel; sprinkle with salt and pepper and 1/3 of marjoram. Dot with 1 tablespoon butter. Repeat layering two more times. Top with remaining potatoes, then half of remaining cheese; dot with re-maining 1 tablespoon butter. Pour milk over; arrange halved olives atop. Sprinkle with salt and pepper. Cover pan with foil.
- Bake gratin until vegetables are almost tender, about 50 minutes. Remove foil; sprinkle with remaining cheese. Bake uncovered until potatoes are tender and golden, about 25 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 20 minutes.) Let gratin stand 15 minutes. Serve with Tomato-Marjoram Sauce.
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Sohel Tanvir
[email protected]I'm not sure what went wrong, but my gratin turned out dry and bland. I followed the recipe exactly, so I'm not sure what happened.
Sk Shadin Hasan
[email protected]I added some chopped bacon to this gratin and it was amazing! The bacon added a smoky flavor that took this dish to the next level.
Arbab Nawaz
[email protected]This gratin is a great way to use up leftover potatoes. It's also a great dish to make ahead of time.
Moromi Matheen
[email protected]I'm not a huge fan of fennel, but I really enjoyed this dish. The fennel flavor was subtle and it complemented the other ingredients perfectly.
Brandie Pitts
[email protected]This potato and fennel gratin is now my go-to side dish for special occasions. It's always a crowd-pleaser.
Jeromy Thurlow
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved it.
Sahil Rai
[email protected]5 stars!
Tyler Hite
[email protected]This is a keeper!
Kidus Abebe
[email protected]I'll definitely be making this again.
Taha Khan
[email protected]Delicious!
Bishnu Tamang
[email protected]This gratin was so easy to make and it tasted amazing! I loved the combination of flavors and textures.
JEREMY Pittman
[email protected]I was a bit skeptical about the fennel, but it actually worked really well in this dish. The gratin was creamy and cheesy, and the fennel added a nice pop of flavor.
Amar Asif
[email protected]The potato and fennel gratin was a great success! It was cheesy, flavorful, and the fennel added a nice touch of sweetness. The tomato-marjoram sauce was also very tasty.
Ralph Garrett
[email protected]This dish was easy to make and absolutely delicious! The flavors all came together perfectly. I especially loved the crispy top.
DMA Simplicitystudio
[email protected]I'm always looking for new ways to cook potatoes, and this gratin was a hit! The fennel added a nice anise flavor, and the gorgonzola and olives were a delicious addition. I'll definitely be making this again.
mixs channel
[email protected]This potato and fennel gratin turned out so flavorful and comforting! The combination of gorgonzola, olives, and tomato-marjoram sauce was perfect. My family loved it.