POTATOES AU GRATIN GRUYERE BAREFOOT CONTESSA RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
• Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
• Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
• Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Steps:

• Sprinkle the cod on both sides with salt and pepper. Set aside. Heat your oven to 450 degrees F.
• Rub the inside of a 5 to 6 quart Dutch oven with the optional garlic paste and mist or brush with olive oil.
• In a medium saucepan, add the clam juice, chicken broth, chopped garlic, thyme, salt, cayenne pepper, 1/4 teaspoon paprika, and bay leaf. Bring to a boil, reduce the heat to a simmer, and cook for five minutes. Discard the bay leaf.
• In the meantime, layer half of the onion slices on the bottom of the Dutch oven and sprinkle them with salt and freshly ground black pepper. Dot with 1 tablespoon of butter that has been cut into small pieces.
• Layer half of the potato slices over the onions. Repeat with a second layer of onions, salt and pepper, butter, and potatoes.
• Pour the clam juice and broth mixture over the potatoes in the Dutch oven. Heat over medium heat until the broth is simmering. Cover and place the pan in the oven for 25 minutes.
• Heat the cream in the same saucepan and pour it over the potatoes. Add the tomatoes and then place the cod on top.
• Mash the rest of the butter (2 tablespoons) with the lemon zest, lemon juice, and 1/4 teaspoon of the paprika. Top each piece of cod with 1/4 of the butter mixture.
• Cover the pot and place it back into the oven for about 12 minutes, until the cod is cooked through.
• Garnish with the parsley.