Makes 8 to 10 servings.
- 1/4 stick butter
- 11/2 cups shallots, chopped
- 3 medium-size fresh fennel bulbs with fronds, trimmed, cored, thinly sliced, fronds reserved
- 2 pounds red-skinned potatoes, peeled, thinly sliced
- 1 1/2 cups freshly grated Parmesan cheese
- 1 cup freshly grated cheddar cheese
- 1 cup chicken stock
- 1/2 cup whipping cream
1- Preheat oven to 375°F.
2- Butter 13x9x2-inch glass baking dish.
3- Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add shallets; cover and cook until tender, stirring occasionally, about 10 minutes. Remove from heat.
4- Chop enough fennel fronds to measure 1/2 cup; set aside. Arrange half of fennel slices in single layer in prepared baking dish; sprinkle with 1/4 cup fennel fronds, salt and pepper. Top with half of sliced potatoes in single layer. Arrange half of shallots mixture over. Sprinkle generously with salt and pepper. Sprinkle with half of grated Parmesan cheese and cheddar cheese. Repeat layering with remaining fennel slices, fennel fronds, potatoes, shallots and the two cheeses.
5- Bring chicken stock and whipping cream to boil in medium saucepan. Pour mixture over potato gratin. Bake uncovered until vegetables are very tender, liquid is almost absorbed and top is deep golden brown, about 1 hour 10 minutes.
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