Name: Potato and Fennel Gratin with Gorgonzola, Olives and Tomato-Marjoram Sauce
Yield: Makes 6 servings
Ingredients: 1 garlic clove, peeled, flattened; 4 1/2 tablespoons butter, cut into pieces; 2 pounds Yukon Gold potatoes or white-skinned potatoes, unpeeled, cut into 1/8-inch-thick rounds; 1/4 cup oil-cured black olives, pitted, chopped; 1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces); 2 medium fennel bulbs, trimmed, cored, cut into 1/4-inch-wide strips (about 3 cups); 1 teaspoon dried marjoram; 1/2 cup hot whole milk; 6 oil-cured black olives, pitted, halved; Tomato-Marjoram Sauce

All you need to complete the meal is a simple green salad and your favorite Pinot Noir or Cabernet Sauvignon.

Recipe information

Yield
Makes 6 servings

Ingredients

1 garlic clove, peeled, flattened

4 1/2 tablespoons butter, cut into pieces

2 pounds Yukon Gold potatoes or white-skinned potatoes, unpeeled, cut into 1/8-inch-thick rounds

1/4 cup oil-cured black olives, pitted, chopped

1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces)

2 medium fennel bulbs, trimmed, cored, cut into 1/4-inch-wide strips (about 3 cups)

1 teaspoon dried marjoram

1/2 cup hot whole milk

6 oil-cured black olives, pitted, halved

Tomato-Marjoram Sauce

Preparation

Step 1
Preheat oven to 375°F. Rub inside of 9x9x2-inch metal baking pan with garlic clove. Rub pan with 1/2 tablespoon butter. Cover bottom with 1/4 of potatoes, overlapping slightly. Sprinkle 1/3 of chopped olives over, then 1/4 of cheese. Top with 1/3 of fennel; sprinkle with salt and pepper and 1/3 of marjoram. Dot with 1 tablespoon butter. Repeat layering two more times. Top with remaining potatoes, then half of remaining cheese; dot with re-maining 1 tablespoon butter. Pour milk over; arrange halved olives atop. Sprinkle with salt and pepper. Cover pan with foil.
Step 2
Bake gratin until vegetables are almost tender, about 50 minutes. Remove foil; sprinkle with remaining cheese. Bake uncovered until potatoes are tender and golden, about 25 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 20 minutes.) Let gratin stand 15 minutes. Serve with Tomato-Marjoram Sauce.

TagsGratin Yukon Gold Potato Potato Root Vegetable Vegetable Olive Gorgonzola Blue Cheese Cheese Dairy Fennel Main Dinner Gluten Free Nut Free Vegetarian Oven Bake Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes