Fennel And New Potato Gratin

Directions

1. Cut the potatoes crosswise into slices 1/4-inch thick. Bring a large saucepan three-fourths full of salted water to a boil. Add in the potatoes and boil till tender yet crisp, 10 to 12 min. Drain well.
2. Meanwhile, cut off the feathery tops and stems from the fennel bulbs and throw away. Trim away any yellowed or possibly bruised outer leaves. Cut in half lengthwise and cut out the tough core portions. Then cut crosswise into slices 1/4 inch thick. Bring a large saucepan three-fourths full of salted water to a boil. Add in the fennel and boil till tender, 5 - 10 min: Drain well.
3. Position a rack in the upper part of an oven and preheat to 375 degrees. Butter a 9-by-13-inch baking dish.
4. Arrange a row of fennel slices along one short end of the prepared baking dish. Arrange a row of potato slices slightly overlapping the fennel. Continue to create overlapping rows of the fennel and potato slices till the vegetables are used up and the dish is filled. Season to taste with salt and pepper.
5. In a bowl, whisk together 2 c. cream and the mustard. Pour as much of the cream mix as needed over the fennel and potatoes to bring the liquid almost level with the vegetables. If the liquid is not deep sufficient, add in more cream as needed. Sprinkle the cheese proportionately over the top.
6. Bake till most of the cream has been absorbed and the top is golden brown, 30 to 40 min. Remove from the oven and serve immediately.
7. This recipe yields 6 servings.
8. Comments: At their best in early spring, new potatoes are immature tubers measuring only about 1 inch in diameter. Their youth gives them thin, soft skins and, because their sugars have not yet turned into starch, a sweet flavor and crisp, waxy texture - all qualities highlighted by this oven baked recipe which pairs them with bulb fennel. Use feathery fennel fronds as a garnish, if you wish.