Ingredients:

Gruyere Mornay Sauce  

• ¼ teaspoon canola oil
• ¼ cup thyme, picked and chopped
• ½ cup whole garlic cloves
• 1 quart heavy cream
• ½ tablespoon cornstarch (for slurry)
• 2 cups Gruyere cheese, grated

Gratin

• 1 cup fennel, diced small
• 1 cup leeks, diced small
• Melted butter, as needed
• 5 Large Idaho® Russet Potatoes, 60 ct., peeled and sliced ⅛” 
• 1 cup Gruyere cheese, shredded
• Salt, as needed
• Freshly cracked black pepper, as needed

Directions:

Gruyere Mornay Sauce

1. Heat oil over medium-high heat in a small sauce pot. 
2. Add thyme and garlic and sweat for about a minute. 
3. Add heavy cream and bring to a simmer. 
4. Mix cornstarch with water to make a thick slurry. 
5. Add cornstarch slurry to simmering cream and slowly stir in the grated cheese. 
6. Blend until smooth. 

Gratin

1. Cook fennel and leeks down slow and low in 1 teaspoon melted butter, then cool for layering.
2. Apply more melted butter to bottoms of gratin plates. 
3. Layer sliced potatoes, cooked fennel & leeks, a sprinkling of grated Gruyere, 1/2 oz pour of the prepared Mornay cheese sauce and a pinch of salt & black pepper. 
4. Repeat layering process till flush with top of dish. 
5. Cook in preheated 350°F oven for 35 minutes to golden brown.