Fennel Gratin

Sub Title: 
Fontina and fennel = fabulous
Recipe Type: 
Pub Recipe


12 potatoes-cooked (still firm), cooled and sliced
2 Tbs garlic powder
2 Tbs onion powder
2 Tbs sea salt
2 Tbs ground black pepper
2 C grated parmesan
2 C roasted fennel-julienne
1/2 C heavy cream
2 C shredded fontina cheese


Combine all ingredients in a large mixing bowl except fontina. Place into oven safe caserole dish and top with fontina. Cover with foil and store in refrigerator for one hour. Put in oven at 375 degrees for one hour then take off foil and cook for 10 more minutes. Serve with sauteed green beans and a Mirror Pond Pale Ale.

Serves 4