Fennel Gratin
Delicious luxury bite after bite. This fennel gratin is perfect as an accompanying side dish or stand-alone with your favorite glass of white wine. Take a moment and enjoy the fruits of your labor with this herb studded bite of heaven.
Equipment
- 1 mandolin
- 1 Grater
- 1 Large Mixing Bowl
- 1 Colander
- 1 9x6, baking pan
- 1 Small pot
Ingredients
- 5 each fennel bulbs, medium size sliced on mandolin reserve fennel fronds for garnish, optional
- 2 each leeks, white and light green parts only
- 2 cups white wine
- 3 tbsp unsalted butter, softened
- 3 1/2 cups Swiss cheese, grated
- 3 cups heavy cream
- 1/2 cup shallots, dried
- 2 tbsp green peppercorn, crushed
- 3 tbsp cracked fennel
- to taste Kosher salt
- to taste freshly ground black pepper
- 2 tbsp Italian flat leaf parsley, coarsely chopped
Instructions
- Preheat oven to 350 degrees F.
- Trim fennel bulbs. Remove root end and remove fennel fronds. Keep a couple of the fennel fronds for garnish, optional. Shave fennel on mandolin very thinly. Place shavings in a large bowl with cold water and gently agitate to remove debris. Drain in colander and set aside.
- Trim dark green ends off of leeks, keeping the white and light green parts. Cut leeks in half long way, then cut into half moons. Place leeks in a large bowl with cold water and gently agitate to remove debris and sand. Drain in colander and set aside.
- Add 2 cups of white wine and 1 tablespoon of butter to a small sauce pot. Add leeks and gently cook until leeks are tender, about 12 minutes. Drain and set leeks aside and poaching liquid aside separately.
- Using the same poaching pan add heavy cream and crushed peppercorns. Bring the cream up to a simmer and remove from heat. Allow to steep while you assemble your gratin.
- Prepare baking dish by using remaining 2 tablespoons of butter to coast bottom and sides of baking dish.
- Begin by layering shaved fennel on the bottom of the pan. Next, add poached leeks in a scattered layer. Add 1/3 of the dried shallots, freshly ground black pepper and Kosher salt to taste and 1 tablespoon of the cracked fennel. Add 1 cup of the grated Swiss cheese. Repeat this layering process 2-3 more times.
- Add the peppercorn cream and 1 cups of the leek poaching liquid together, and pour over layered fennel. Top with the remaining Swiss cheese.
- Cover dish with plastic wrap and then aluminum foil. Bake for 45 minutes. Remove wrap and foil. Turn oven up to 400 degrees F and cook for an additional 12-15 minutes until lightly golden brown on top.
- Allow to cool for about 20 minutes. Slice into 8 serving pieces. Garnish with chopped parsley and fennel fronds and enjoy!
