Potato gratin with leek & fennel

photo credit: bbcgoodfood.com

2 lbs. potatoes, sliced thin with a sharp knife or mandolin

2 large leeks, washed and sliced, whites and bottom half of green parts

1 fennel bulb, thinly sliced

2 large garlic cloves, minced

1 tablespoon butter

1 tablespoon olive oil

salt and pepper

2 cups half and half

2 cups grated parmesan, romano or gruyere cheese

Preheat the oven to 375 degrees. In a large skillet, heat the oil/butter.

Saute the leeks and sliced fennel with a few pinches of salt and pepper until translucent, then add the garlic and cook 1-2 minutes more. Set aside.

In a greased 9 x 13 glass casserole dish, layer 1/3 of the potatoes.

Sprinkle generously with salt and pepper. Spread 1/2 the leek mixture on top, then sprinkle on 1/3 of the cheese. Repeat this step. Place remaining potatoes on top, sprinkle with salt and pepper, and sprinkle on the remaining cheese.

Pour half and half over the top.

Cover with foil and bake for 40 minutes. Then remove foil and bake for another 10-20 minutes, until golden on top and potatoes are very tender.

Let stand at least 10 minutes before serving.

Serves 6