Courtesy of Suzanne Goin. And i see how quite a few of our upcoming suppers will be inspired by her Sunday Suppers book . Yesterday were her burgers and tonight a delightful fennel potato gratin. In fact it looked so appetizing already at the prep stage that i immediately decided to forego chicken that was meant as a main to the gratin side.
Well the gratin was indeed so delicious and interesting that any additional flavors would be a distraction.
Couple of notes for the next time: all vegetables should be cut very thin: Goin mentions mandoline for potatoes only but it might make sense to use it for slicing onion and fennel as well. As for the ingredients ratio: i used 12" saute pan for 2 med fennel bulbs and 3 yukon golds on a smallish side. Which ended to be something like 2.5lb fennel and 2lb of potatoes vs Goin’s 1.5 lb fennel (4-5 bulbs) and 3/4lb of potato. Probably fennel bulbs are much smaller on West Coast. My gratin was a bit thick as a result so next time i’ll go by the net weight.