Fennel and Potato Gratin

This Fennel and Potato Gratin combines the earthy sweetness of fennel with creamy, tender potatoes, baked to perfection. The dish is elevated with a touch of nutmeg and a crispy breadcrumb topping, making it a comforting yet sophisticated side dish that pairs beautifully with a variety of proteins. It is vegetarian and gluten-free, catering to diverse dietary preferences while remaining true to traditional cooking principles.

Ingredients:

• 2 large potatoes, thinly sliced
• 1 large bulb of fennel, thinly sliced
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup breadcrumbs (gluten-free if needed)
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the heavy cream, thyme, nutmeg, salt, and pepper.
3. Layer half of the potato slices in a greased baking dish, followed by half of the fennel slices. Pour half of the cream mixture over the layers.
4. Repeat with the remaining potatoes and fennel, then pour the rest of the cream mixture on top.
5. Sprinkle the grated Gruyère cheese evenly over the top, followed by the breadcrumbs.
6. Drizzle the olive oil over the breadcrumbs for added crispiness.
7. Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
8. Let it cool for a few minutes before serving.