I adore fennel gratin.
Really, it's one of my favorite things in the world. I made it for the first time last year with fennel that I grew myself. The fennel was great. The gratin was so-so.
I'm learning. The one I just made was much better, but still has some issues.
This is what I used:
- fennel - 2 bulbs, cored and sliced
- onions - 2 medium, sliced
- potatoes - about three small ones, new from the garden.
- garlic - 1 large clove
- cream - maybe 1 1/2 cups
- cheese - a cup or two cut into small cubes. I didn't measure
- butter
Butter the dish. Dice the garlic into tiny pieces and put it in the bottom of the dish. Put a layer of half the fennel, a layer of half the onion, all the potatos, a layer of half the cheese. Then layer the rest of the fennel, the rest of the onion and the rest of the cheese. Pour the cream over all. Bake at 350 for an hour. Or until it browns. Or until it's soft enough for you to eat.
You can substitute milk for the cream. I've done it. It tastes fine.
This is my problem. The cream or milk separates. It's delicious, but watery. I want a CREAMY gratin. I don't know how to get it.
I can see that I'm going to have to do a lot more experimenting. Good thing I have more fennel in the garden.
Also, I need your help. Anyone ever made one of these so it stays creamy? Got any ideas?
