A delicious French dish from the Gaiam Café kitchen.
Serves 4 to 6
3 garlic cloves, chopped
1 onion, sliced thin
1 bulb fennel, sliced thin
1 sprig of fresh rosemary, lightly chopped
1 sprig of fresh sage, lightly chopped
7-8 medium Idaho potatoes, sliced thin
3 cups of heavy cream
1 cup Parmesan cheese, grated
Salt and pepper
Extra virgin olive oil
Preheat oven 375 degrees
In a medium-sized heavy bottom pot, add first five ingredients with enough olive oil to coat the pan. Cook on medium heat for about 20 minutes or until caramelized. Now add potatoes and heavy cream. Lower heat to medium-low and bring to a slow simmer. Cook out for 10 minutes, or until cream starts to thicken up. Remove from heat, then add 3/4 cup of the Parmesan cheese. Re-season if necessary with salt and pepper. Spray the bottom of a medium size baking dish. Add the potato mixture to dish. Cover with foil and bake for 40 minutes or until a knife slides in and out without resistance. Uncover and sprinkle with remaining cheese and bake for an additional 10 minutes or until golden brown. Let gratin rest at least 20 minutes before serving.