Yukon Gold Potato and Fennel Gratin
Ingredients
- 4 pounds (about 8) Washington Yukon Gold potatoes
- 1 fennel bulb, trimmed
- 2 cups heavy cream
- 1/2 cup (2 ounces) shredded Fontina cheese
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- Velouté Sauce:
- 1/4 cup clarified butter
- 1/4 cup flour
- 2 1/2 cups chicken stock
- Salt and pepper, as needed
- 2 slices bacon, cooked and chopped (optional)
- 1/4 cup minced chives (optional)
- 1/2 each sweet red and yellow peppers, seeded and cut in julienne strips