Fennel, Tomato, and Potato Gratin

Serves : 6
 

Ingredients:

  • 4 tablespoons extra-virgin olive oil
  • 6 cloves garlic, minced
  • 1 bulb fennel
  • 2 medium-sized Yukon gold potatoes, peeled
  • 3 ripe tomatoes, thinly sliced
  • 1/4 teaspoon salt
  • freshly ground pepper
  • 1 tablespoon finely chopped basil
  • 2 ounces finely grated parmesan or cheddar cheese

Instructions:

Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 tablespoon oil, and sprinkle with half of the garlic. Using a mandoline or a very sharp knife, slice potatoes and fennel as thinly as possible into disks. Create a layer using half the fennel slices, followed by half the potato slices, and then topped with half of the tomato slices. Sprinkle the basil and the remaining garlic on top of the tomato slices. Layer the remaining fennel, potatoes, and tomatoes on top. Drizzle with remaining 3 tablespoons of oil.

Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil and sprinkle the grated cheese on top. Continue baking until top is golden brown, about 25 minutes more. Remove from oven, and serve immediately.