Fennel & Potato Gratin With Gorgonzola & Olives

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 garlic clove, peeled and cut in half
• 4 1/2 tablespoons butter
• 1 1/2 lbs red potatoes, rinsed & very thinly sliced
• 1/4 cup oil-cured black olive, pitted & chopped
• 2 cups gorgonzola, crumbled
• 2 medium fennel bulbs, part cut in 1/4-inch strips
• 1 teaspoon dried marjoram
• 1/2 cup whole milk, warmed
• 8 -10 oil-cured black olives, pitted & halved
• sea salt
• fresh ground black pepper
• 4 teaspoons olive oil
• 1/2 cup onion, finely chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans diced tomatoes, do not drain
• 4 teaspoons dried marjoram
• 1 teaspoon fennel seed, slightly crushed

Recipe

• 1 preheat oven to 375°f
• 2 rub the inside of 11" diameter dutch oven or casserole with the garlic halves.
• 3 then rub the inside with 1/2 tbsp butter.
• 4 cover the bottom of the pan with 1/4 of the potatoes, they will overlap some.
• 5 spread 1/3 of the olives and 1/4 of the cheese, then top with 1/3 of the fennel.
• 6 sprinkle with 1/3 tsp marjoram,salt & pepper to taste, and 1 tbsp butter cut in pieces.
• 7 repeat this layer twice more.
• 8 arrange the remaining potatoes around top, sprinkle with 1/2 remaining cheese and 1 tbsp butter.
• 9 pour the milk evenly over, place the olive halves around the top.
• 10 cover with foil or lid.
• 11 bake 1 hour.
• 12 remove the lid/foil, sprinkle the remaining cheese, and continue to bake (uncovered) another 30 minutes or until the top is golden and the potatoes are tender.
• 13 let stand 15 minutes to firm.
• 14 to make the tomato sauce: after you have uncovered the gratin, heat 4 tsp oil in a saucepan over medium heat.
• 15 saute the onion and garlic 5 minutes.
• 16 stir in the tomatoes with juices, 4 tsp marjoram, and fennel seeds.
• 17 simmer this for about 15 minutes to thicken.
• 18 serve warm on the side of the gratin.