10 IdahoŽ potatoes 3 fennel 2 quarts heavy cream 1 c. fennel seed toasted and ground salt and pepper, to taste
What to do:
1. Thinly slice potatoes into cream so they do not discolor. Do the same with the fennel. Add fennel seed, salt and pepper. Cook until tender then layer in gratin dishes. Make sure they are evenly layered then top with cream. 2. Cook in 400°F oven until golden brown on top.
*Recipe courtesy of Kerry Heffernan, Chef, South Gate, Jumeirah Essex House Hotel, New York City.
