| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Eat-lf mail, Italian, Low fat, Potatoes, Side dishes | 10 | Servings |
INGREDIENTS
| 1 | tb | Extra Virgin Olive Oil, *Note |
| 1/4 | ts | Extra Virgin Olive Oil |
| 3 | lg | Fennel Bulbs, Halved Lengthwise, Core And Thinly Slice |
| Salt And Pepper | ||
| 1 | c | Dry Bread Crumbs, **Note |
| 4 | lb | Red Potatoes, ***Note |
| 1 1/2 | c | Nonfat Vegetarian Broth, ****Note |
INSTRUCTIONS
*NOTE: Original recipe used 3 T extra virgin olive oil. It doesn't need anywhere near that amount. **NOTE: Original recipe used dried homemade bread crumbs... I did but you can use store bought. ***NOTE: Original recipe used Yukon Gold potatoes...I used half red and half Yukon Gold. ****NOTE: Original recipe used regular chicken broth OTHER NOTES: The original recipe also called for: 2 T unsalted butter -- I omitted it completely 1 1/2 C heavy cream -- I omitted it completely In a large deep skillet, heat 1 T olive oil. Add the fennel, cover and cook over moderate heat until fennel is wilted, about 6 minutes. Uncover and cook, stirring occasionally, until very soft and just caramelized, about 12 minutes. Season with salt and pepper and let cool slightly. In a small bowl, combine the bread crumbs with remaining 1/4 tsp oil. Season lightly with salt and pepper; set aside. Preheat the oven to 350 deg F and spray a 13 x 9" baking dish. Spread 1/3 of the potatoes in an even layer in the dish. Season lightly with salt and pepper and top with 1/3 of the fennel. Repeat the layering with the remaining potatoes and fennel, seasoning the layers and ending with the fennel. Pour the stock over the vegetables, rearranging the fennel if it's dislodged by the liquid. Cover the dish tightly with foil and bake for about 1 hr, or until the potatoes are just tender; set a baking sheet underneath the dish to catch any drips. Remove the foil, sprinkle the top with the bread crumbs and bake for about 30 minutes longer, or until the top is golden brown and the potatoes are very tender. Let the gratin rest for 10 minutes before cutting. MAKE AHEAD: The gratin can be refrigerated overnight. Rewarm, covered, in a 350 deg F oven before serving. This is fabulous!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 150.2, Fat 1.9g, Carb 30.7g, Fib 2.3g, Pro 4g, Sod 186mg, CFF 10.9% Recipe by: Food & Wine, Feb 1997 Posted to Digest eat-lf.v097.n024 by Reggie Dwork <reggie@reggie.com> on Jan 23, 1997.
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