Delicious side dish for roasted meats!
Preheat the oven to 350. Butter the inside of a 10x15x2 inch baking dish. Remove the stalks from the fennel, cut the bulbs in half lengthwise, remove the cores and slice crosswise, making about 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium low heat for 15 minutes until tender. Peel the potatoes and thinly slice, using a mandoline. Mix the potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyere and S&P. Add the sauteed fennel and onions and mix well. Pour the mixture into the balking dish, press down to smooth the potatoes. Combine the remaining cream and Gruyere and sprinkle on the top. Bake for 1 1/2 hours until the potatoes are tender and the top is bubbly and browned. Allow to set for 10 minutes and serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (159g) | ||
Recipe Makes: 10 Servings | ||
|
||
Calories: 260 | ||
Calories from Fat: 148 (57%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 16.4g | 22 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 48mg | 15 % | |
Sodium 215.2mg | 7 % | |
Potassium 439.6mg | 12 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 17.4g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 260
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.