Old MacDonald's Potato Box Recipes
Potato and Fennel Gratin With Gorgonzola, Olives and Tomato-Marjoram Sauce Ingredients 4 1/2 tablespoons butter, cut into pieces 2 pounds Yukon Gold potatoes or white-skinned potatoes, unpeeled, cut into 1/8-inch-thick rounds 1/4 cup oil-cured black olives, pitted, chopped 1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces) 2 medium fennel bulbs, trimmed, cored, cut into 1/4-inch-wide strips (about 3 cups) 1 teaspoon dried marjoram 1/2 cup hot whole milk 6 oil-cured black olives, pitted, halved Directions Bake gratin until vegetables are almost tender, about 50 minutes. Remove foil; sprinkle with remaining cheese. Bake uncovered until potatoes are tender and golden, about 25 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 20 minutes.) Let gratin stand 15 minutes. Serve with Tomato-Marjoram Sauce.

Old MacDonald's Potato Box Recipes

Potato and Fennel Gratin With Gorgonzola, Olives and Tomato-Marjoram Sauce

Ingredients

4 1/2 tablespoons butter, cut into pieces
2 pounds Yukon Gold potatoes or white-skinned potatoes, unpeeled, cut into 1/8-inch-thick rounds
1/4 cup oil-cured black olives, pitted, chopped
1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces)
2 medium fennel bulbs, trimmed, cored, cut into 1/4-inch-wide strips (about 3 cups)
1 teaspoon dried marjoram
1/2 cup hot whole milk
6 oil-cured black olives, pitted, halved

Directions

Bake gratin until vegetables are almost tender, about 50 minutes. Remove foil; sprinkle with remaining cheese. Bake uncovered until potatoes are tender and golden, about 25 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 20 minutes.) Let gratin stand 15 minutes. Serve with Tomato-Marjoram Sauce.