Active Time

　　15 minutes

　　Total Time

　　1 1/4 hr

　　Not all potato gratins have to be creamy to be deeply satisfying. Thinly sliced boiling potatoes mixed with equally thin slices of fresh fennel and then lubricated with a little butter cook into a richly flavored side dish for your holiday roast. A little melted cheese on the top adds a lustrous touch. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

　　

Ingredients

Makes 8 servings

　　1 (1 pound) fennel bulb with fronds

　　2 pounds boiling potatoes

　　4 tablespoons (1/4 cup) unsalted butter, melted

　　1 cup coarsely grated Gruyère cheese (3 ounces)

　　

Equipment:

a handheld adjustable-blade slicer

　　

Step 1

Preheat oven to 450°F with rack in lower third of oven. Butter a 2-quart shallow flameproof gratin pan or baking dish (not glass.)

　　

Step 2

Cut fronds from fennel and chop enough to measure 1 tablespoon. Set aside. Cut off and discard stalks. Quarter fennel lengthwise and cut very thinly with slicer into a large bowl.

　　

Step 3

Peel potatoes and cut very thinly with slicer into bowl. Add butter with 3/4 teaspoon salt and 1/4 teaspoon pepper and toss to coat.

　　

Step 4

Transfer vegetables to gratin dish, spreading them out in an even layer, and cover tightly with foil.

　　

Step 5

Bake 30 minutes, then reduce oven to 350°F and continue to bake until vegetables are tender, 20 to 25 minutes more.

　　

Step 6

Remove from oven and remove foil, then sprinkle gratin evenly with cheese.

　　

Step 7

Preheat broiler and broil gratin 4 to 5 inches from heat just until cheese is lightly golden 4 to 5 minutes.

　　

Step 8

Let gratin stand 5 minutes before serving.