RecipeMuncher

In keeping with the maxim that one should use up an entire ingredient, I also made a potato & fennel gratin with the my leftover fennel from the latest Royal Foodie Joust. I’ve grown to really like fennel and I’ve also learned it mellows when cooked or sliced/shaved thinly. I used Ina Garten’s gratin as a reference but if you compare the two, I’ve taken quite a few departures. I’ve added thyme into the mix, kept the skins on the potatoes, used Yukon Golds and ra (...)