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Recipe

Potato, Fennel, and Leek Gratin with Prosciutto and Chestnuts

From the 2017 Thanksgiving Guide
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Scott Phillips

Servings: 10 to 12

As if a creamy gratin on its own weren’t rich enough, this version, studded with chestnuts and layered with crisp prosciutto, pulls out all the stops and might make you wonder if a main course is even necessary.For a simpler, more casual variation, try the Potato, Fennel, and Leek Gratin.

Ingredients

  • 3 Tbs. unsalted butter, softened
  • 1 Tbs. extra-virgin olive oil
  • 8 oz. thinly sliced prosciutto, cut into 3/4-inch pieces
  • 2-1/2 lb. Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 7 cups)
  • 2-1/2 cups heavy cream
  • 2 cloves garlic, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 tsp. fennel seeds, lightly crushed
  • 3 large leeks, white and pale-green parts only, trimmed, halved, and sliced crosswise 1/2 inch thick
  • 1-1/2 to 1-3/4 lb. fennel bulbs, trimmed, quartered, cored, and thinly sliced (about 5 cups)
  • 6-1/2 oz. peeled chestnuts (1 heaping cup), crumbled
  • 8 oz. Gruyère, grated (about 2 cups)

Nutritional Information

      Calories (kcal) : 470
      Fat Calories (kcal): 280
      Fat (g): 32
      Saturated Fat (g): 18
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 115
      Sodium (mg): 690
      Carbohydrates (g): 34
      Fiber (g): 4
      Protein (g): 15

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F. Grease the bottom and sides of a 10×15-inch (4 quart) baking dish with 1 Tbs. of the butter.
  • Heat the oil in a 12-inch skillet over medium heat. Working in batches so as not to crowd the pan, cook the prosciutto, stirring, until crisp, 3 to 4 minutes. Drain well on paper towels.
  • Put the potatoes, cream, garlic, 1-1/2 tsp. salt, and 1/2 tsp. pepper in an 8-quart pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are barely tender when pierced with a fork, about 8 minutes.
  • Meanwhile, melt the remaining 2 Tbs. butter in a heavy-duty 12-inch skillet over medium heat. Add the fennel seeds and stir just until fragrant, about 30 seconds. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes.
  • Gently mix the leeks and fennel with the potatoes and the chestnuts. Transfer to the prepared baking dish, evening out the vegetables. Top with the crisp prosciutto and finish with the cheese. Bake until the cheese is deep golden brown, the cream has thickened, and the potatoes are tender when pierced with a knife, 35 to 40 minutes. (If the top is becoming too brown before the vegetables are done, cover the gratin loosely with foil.) Let cool for 10 to 20 minutes before serving.

Reviews

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Reviews

  • Megann | 01/16/2017

    This is so rich and so good. The chestnuts I got were moldy so didn't get to use them but the addition of the prosciutto was amazing.

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