Fennel Leek Potato Gratin

Fennel Leek Potato Gratin

Source:
Mike Large
Chandlers
Boise, ID

Ingredients:

Gruyere Mornay Sauce  

Gratin

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.