Potato, Fennel, Leek, and Summer Squash Gratin

A dish to see us through the flavors of the week

Ingredients

 1 tablespoon extra virgin olive oil

3 large leeks, halved lengthwise, thinly sliced and washed, about 4 cups

1 teaspoon ground fennel seed

Salt and pepper

3 small fennel bulbs, quartered lengthwise, cored, and thinly sliced, about 4 cups

5 garlic cloves, finely chopped

2 tablespoons chopped fresh herbs: use any combination that appeals of parsley, thyme, marjoram, sage, basil, etc.

1 cup cream

1 cup milk

1 bay leaf

1/2 teaspoon peppercorns

1/2 teaspoon fennel seed

3 parsley sprigs

4 ounces gruyere cheese

1.5 pounds potatoes, thinly sliced

2-3 summer squash and/or zucchini, thinly sliced

Method

1. Heat the olive oil in a large skillet; add the leeks, ground fennel, 1/2 teaspoon salt, and a few pinches of pepper. Saute over medium heat until leeks are heated through then cover the pan and steam until wilted, about 5 minutes. Add the sliced fennel, garlic, 1/2 tsp salt; saute 5 more minutes until the fennel is tender. Transfer the vegetables to a bowl and toss with half the chopped herbs.

2. While the leeks and fennel are sauteing, pour the cream and milk into a small saucepan; add the bay leaf, peppercorns, whole fennel seed and parsley sprigs. Steep the cream over low heat for 20 minutes. Pour through a strainer and season with 1/4 teaspoon salt.

3. Preheat the oven to 375 degrees and lightly oil a 9- by 13-inch baking dish. Layer a third of the potatoes at the bottom of the dish, sprinkle with salt and pepper. Then layer half the summer squash, salt and pepper, followed by half the leeks and fennel, and one-third of the cheese. Make another layer of potatoes, squash, salt & pepper, the remaining leeks and fennel, and one-third of the cheese. Top with a final layer of potatoes, and pour the warm cream over top. Cover the dish with foil and bake for 45 minutes. Sprinkle with the remaining cheese and bake, uncovered, until the potatoes are very tender and the gratin turns golden and a little crisp, another 15 minutes or so. Sprinkle with the remaining chopped herbs just before serving.