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Leek and Potato Au Gratin

Ingredients

4 medium	russet potatoes peeled and thinly sliced
1 leeks	white part only, split in half and cleaned
2 small	bulbs fennel, quartered and thinly sliced
1 tablespoon	unsalted butter
2 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
1-1/2 tablespoons	garlic, minced
2 cups	heavy cream
½ cup grated	Asiago or Romano cheese
	Salt and pepper to taste salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More

Cooking Instructions

Preheat oven to 350 F. Butter the inside of a 2-quart baking dish. In a sauté pan, heat olive oil and butter over medium heat until butter foams. Add leeks and fennel and sauté for 15 minutes, until tender. Mix potatoes in a large mixing bowl with the cream, salt and pepper. Add cooked fennel and onion and stir to combine. Pour contents into baking dish. Top with cheese. Bake for 1-1/2 hours or until potatoes are tender and top is browned and bubbly.