Fennel Leek Idaho Potato Gratin
Sliced Idaho Potatoes, layered with fennel and leeks and smothered in a creamy Gruyère Mornay sauce.
Recipe Courtesy of Chef Mike Large, Chandlers Steakhouse, Boise, ID
chandlersboise.com
Servings: 12
Ingredients
Gruyere Mornay Sauce
- ¼ teaspoon canola oil
- ¼ cup thyme, picked and chopped
- ½ cup whole garlic cloves
- 1 quart heavy cream
- ½ tablespoon cornstarch (for slurry)
- 2 cups Gruyere cheese, grated
Gratin
- 1 cup fennel, diced small
- 1 cup leeks, diced small
- Melted butter, as needed
- 5 Large Idaho® Russet Potatoes, 60 ct., peeled and sliced ⅛”
- 1 cup Gruyere cheese, shredded
- Salt, as needed
- Freshly cracked black pepper, as needed
Directions
Gruyere Mornay Sauce
- Heat oil over medium-high heat in a small sauce pot.
- Add thyme and garlic and sweat for about a minute.
- Add heavy cream and bring to a simmer.
- Mix cornstarch with water to make a thick slurry.
- Add cornstarch slurry to simmering cream and slowly stir in the grated cheese.
- Blend until smooth.
Gratin
- Cook fennel and leeks down slow and low in 1 teaspoon melted butter, then cool for layering.
- Apply more melted butter to bottoms of gratin plates.
- Layer sliced potatoes, cooked fennel & leeks, a sprinkling of grated Gruyere, 1/2 oz pour of the prepared Mornay cheese sauce and a pinch of salt & black pepper.
- Repeat layering process till flush with top of dish.
- Cook in preheated 350°F oven for 35 minutes to golden brown.
