Christmas fennel and potato gratin with parmesan cream, nutmeg, and rye crumbs

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Grease a roughly 9 x 13-inch baking dish with the olive oil.

2. 2

   In a medium saucepan, heat the heavy cream, whole milk, 25 g (about 1 3/4 tbsp) of the butter, garlic, nutmeg, Dijon mustard, 6 g salt, 1 g black pepper, and half of the fresh thyme over medium heat until hot but not boiling, 3 to 4 minutes. Remove from the heat.

3. 3

   In a bowl, combine the rye bread crumbs with the remaining 20 g melted butter, 40 g (1.4 oz) of the grated Parmesan, and the rest of the fresh thyme until the topping is evenly moistened.

4. 4

   Arrange a layer of potatoes on the bottom of the baking dish. Add a layer of fennel and sprinkle with some of the remaining Parmesan. Repeat with potatoes, fennel, and Parmesan until all ingredients are used, pressing lightly to compact the layers.

5. 5

   Pour the warm cream mixture evenly over the layers. Tap the dish gently on the counter to help the liquid settle between the layers.

6. 6

   Cover the dish with foil and bake at 190 °C / 375 °F for 35 minutes.

7. 7

   Remove the foil, scatter the rye crumb topping over the surface, and continue baking at 200 °C / 400 °F for 18 to 20 minutes, until the potatoes are tender when pierced and the top is deeply golden.

8. 8

   Let the gratin rest for 10 minutes before serving so it can set. Serve hot.