Sarasota's No Cream Healthier Dilled Potato Gratin

• 2 14 lbs potatoes, thin sliced (I prefer yukon gold)
• 2 cups havarti cheese, shredded (approximately 5 oz)
• 1 medium onion, cut in quarters and thin sliced
• 1 small fennel bulb, cut in half and thin sliced
• 1 cup chicken broth
• 1 12 teaspoons dill seeds
• 12 teaspoon ground coriander
• 2 teaspoons fresh dill, chopped fine
• 2 tablespoons butter
• 2 tablespoons butter (to grease the casserole dish)
• salt
• pepper
• sour cream dill sauce

1. First -- Prepare the casserole or individual gratin dishes by brushing or rubbing them with butter.
2. Not melted, just use a small brush or a paper towel and coat the inside of the dishes well.
3. DON'T use a non-stick spray or Pam for this.
4. Butter is the key.
5. Then heat the oven, middle shelf, to 350 degrees.
6. Onion and Fennel -- In a small sauce pan, add 2 tablespoon of the butter and bring to medium heat.
7. Add in the onion and fennel and cook 3-4 minutes until slightly tender.
8. Then add in the dill seed and corriander, salt and pepper to taste.
9. Cook another 5 minutes of medium low.
10. Potatoes -- I love to use my mandolin, but a food processor works well too.
11. Also you can cut them by hand, but thin cut.
12. You don't want them very thick, about 1/8" thick is all you need.
13. Casserole -- Add 1/3 of the potatoes in the casserole dish (layered like shingles), top with salt and pepper, then 1/2 of the onion and fennel mixture, 1/2 cup of cheese and 1/3 of the fresh dill.
14. Then layer 2.
15. More potatoes 1/3, salt and pepper, then the rest of the onion and fennel mixture, 1/3 of the dill and 1/2 cup cheese.
16. Layer 3.
17. Potatoes.
18. Finish -- Pour the chicken broth over the top of the potatoes and add the remaining cup of cheese.
19. Bake -- Middle shelf and I like to put a sheet of foil on the bottom of the oven in case it bubbles over.
20. 45-5o minutes until golden brown and bubbly.
21. When poked with a knife, the potatoes will be tender.
22. Sour Cream Dill Sauce -- OPTIONAL.
23. I like to serve the potatoes with a little sour cream mixed with fresh dill.
24. You can mix it up however you like (as much or little as you like).
25. Serve -- Let it set 5-10 minutes until set.
26. Then cut and serve.
27. I love to serve this with some of the dilled sour cream.

potatoes, havarti cheese, onion, fennel bulb, chicken broth, dill seeds, ground coriander, fresh dill, butter, butter, salt, pepper, sour cream dill sauce

Taken from www.food.com/recipe/sarasotas-no-cream-healthier-dilled-potato-gratin-430249 (may not work)