Table Magazine’s veteran recipe writer Rhonda Schuldt explains fennel, and shares a delicious recipe for fennel and potato au gratin.

 

Best known for its presence in Mediterranean cuisines, fennel has been revered since ancient times all across Europe and Asia — primarily for its myriad health and medicinal properties. All parts of fennel, from its root to its stalks, leafy fronds, flowers and seeds, have been used throughout history to aid digestion, boost stamina, promote longevity, increase breast milk (and breast size!), treat snake and insect bites, relieve hunger, freshen breath, preserve foods, detoxify and act as a remedy for a wide range of other ailments.

 

An excellent source of dietary fiber, vitamins, minerals, antioxidants and phytonutrients: it seems the ancients may have been right about fennel’s healthful qualities. In a culinary sense, this incredibly versatile plant, with its subtle, sweet licorice scent and taste, is no-doubt a healthful vegetable, herb, and spice. 

This architecturally beautiful vegetable is a delicious accompaniment to any meal, whether raw in salads, or as a roasted, braised, sautéed or grilled side dish. A classic Italian salad of thinly sliced raw fennel and red onion tossed with juicy orange segments, briny black olives, olive oil, salt and pepper is a bright seasonal treat during the darkest days of winter. But, when cooked, fennel transforms; it mellows, softens and takes on an ethereal quality like no other. While I love it simply tossed with olive oil and grilled or roasted until tender, adding it as an unexpected ingredient takes common dishes to a whole new level. This potato and fennel au gratin is a perfect example. 

 

Potato and Fennel Au Gratin

This rustic, simple adaptation on the traditional Potatoes Au Gratin has an unexpected addition of fennel that makes it a perfect holiday (or any day) side dish. 

 

 

1 teaspoon salt

1 teaspoon pepper

1 teaspoon dried thyme leaves

3 pounds starchy potatoes, such as Russet, Idaho or Yukon Gold, scrubbed but not peeled, very thinly sliced (about an 1/8 inch…try using a mandolin to best achieve this thickness)

2 ½ cups shredded Parmesan cheese (or a combination of gruyere and Parmesan), plus extra for topping

1 large fennel bulb, cored and very thinly sliced (about an 1/8 inch)

2 cups half and half 

4 tablespoons butter

Fresh thyme or parsley for garnish, if desired

 

 Spray a 9x13 pan with nonstick cooking spray. Mix salt, pepper and thyme leaves in a small bowl to create seasoning mix.

 

Starting with ¼ of the potatoes, create a layer on the bottom of the baking dish, overlapping potato slices until the bottom is covered. Sprinkle lightly with seasoning and ½ cup of cheese. 

 

Add a layer using ½ of the fennel slices. Sprinkle lightly with seasoning mix and another ½ cup of cheese. Repeat this process with another potato layer and another fennel layer. Add a top layer of potatoes slices, and then pour the half and half over the top. Sprinkle with seasoning mixture and remaining ½ cup of cheese. Dot with the butter. 

 

Cover dish with aluminum foil and bake at 375 degrees for 45 minutes. Remove foil and test to make sure potatoes are tender. Add additional cheese over the top, if desired. Bake an additional 15 minutes or until top is golden brown. Remove from oven and let sit for 10 minutes before serving. Garnish with fresh thyme leaves or parsley if desired.

 

Serves 6 to 8.

 

Gluten Free / Vegetarian

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