Scalloped Potato and Fennel Gratin

This really is a fancy name for comfort food.  Potatoes, cream and cheese - this didn't hang around long.  Fennel makes it a little more interesting and I think it's essential to use fresh herbs.  I used sage - but whatever your favorite fresh herb is, would work wonderfully.

Scalloped Potato and Fennel Gratin

6 large potatoes, peeled and VERY finely sliced (if you have a mandoline slicer this is the time to use it)

1 fennel bulb, finely sliced

3 tablespoons butter

2 garlic cloves (minced)

1 tablespoon very finely chopped sage leaves

Salt and pepper

Pinch of nutmeg

1 cup heavy cream

1 cup Gruyere cheese (grated)

Heat the oven to 375F

Heat the butter in a large sauté pan.  Gently sauté the onion and fennel for 5 minutes, sprinkle lightly with salt to stop them burning. Add the minced garlic and sage, continue to cook for a further 5 minutes until soft.

Mix the cream, a sprinkle of black pepper and a pinch of nutmeg.

Pour a tablespoon of cream into the bottom of an ovenproof dish.

Place a layer of the potato mixture into the dish and pour a couple of spoonful of the cream mixture over the top.  Sprinkle over some gruyere.

Continue layering the potato mixture and gruyere. Place on a baking sheet and put into the oven for approx 50 minutes, or until the potatoes are cooked through and the cheese is brown and bubbling.