Potato Fennel Gratin

May 09, 2013

This might go down in history as the BEST POTATO RECIPE EVER! For reals folks. I could eat this every day for the rest of my life and be a (fat and) happy girl. Fennel is sauteed with onion then added to potatoes, half and half and swiss cheese. In the words of Ina Garten, "how bad can that be?"

2 small fennel bulbs (or 1 large one)
1 yellow onion, thinly sliced
2 T. extra virgin olive oil
2 lb. russet potatoes (about 2 large potatoes)
2 c. fat free half and half
4 c. swiss cheese, shredded
2 t. salt
1 t. pepper

Preheat the oven to 350. Spray and 9X13 baking dish with cooking spray and set aside. Remove the stalk from the fennel and cut the bulb in half lengthwise. Remove the core and thinly slice the bulbs...
See the full directions on my site

Nutritions

Calories
692

Sodium
3293mg
137% DV

Fat
44g
69% DV

Protein
41g
83% DV

Carbs
25g
8% DV

Fiber
3g
12% DV