- 10 Idaho® potatoes
- 2 qts heavy cream
- 3 heads of fennel
- 1 cup fennel seed toasted and ground
- Salt and pepper to taste
- 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, not too much cream. Make sure they are evenly layered then top with cream.
- Cook in 400° oven until golden brown on top.
Yield: Serves 6
South Gate ,Jumeirah Essex House Hotel
New York City