by sweet enough
View
my 35 recipes »
sweet enough's Notes:
2 sweet potatoes Ask a question about this ingredient
2 yukon gold potatoes Ask a question about this ingredient
1 bulb fennel Ask a question about this ingredient
1 3/4 cup heavy cream Ask a question about this ingredient
3 sprigs thyme, leaves removed Ask a question about this ingredient
1 large shallot, finely minced Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
3 tablespoons freshly grated parmesan cheese Ask a question about this ingredient
grease the inside of a 9x11 baking dish with the butter and set aside. heat oven to 375 degrees.
Ask a question about this stepremove the tough outer section of the fennel and its core. thinly slice the bulb. peel and thinly slice the potatoes.
Ask a question about this steplayer the potatoes in the baking dish, alternating sweet potato, yukon gold and fennel. sprinkle the shallot, thyme and salt and pepper with every layer. pour cream over the top so that it just covers the vegetables.
Ask a question about this stepbake for 45 minutes. sprinkle the parmesan over top and bake another 15 minutes. the gratin should be bubbling and nicely browned.
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
