INGREDIENTS

The Fennel & Onion Base

• 2 tbsp Unsalted butter

• 1 tbsp Good olive oil

• 2 large Fennel bulbs (tops removed, halved, and thinly sliced crosswise)

• 1 large Yellow onion (thinly sliced)

The Potato & Cheese Layers

• 3 lbs Yukon Gold or Russet potatoes (peeled and thinly sliced ⅛-inch thick)

• 2 ½ cups Gruyère cheese, freshly grated (divided)

• 1 ½ cups Heavy cream

• 1 cup Chicken stock or vegetable broth

• 1 tsp Kosher salt

• ½ tsp Freshly cracked black pepper

• 1 tbsp Fresh thyme leaves

STEP-BY-STEP GUIDE

1. Sauté the Fennel and Onions

1. Heat the butter and olive oil in a large skillet over medium-low heat.

2. Add the sliced fennel and yellow onion. Cook for 15 to 20 minutes, stirring occasionally, until soft, tender, and lightly caramelized. Remove from heat.

2. Assemble the Gratin

1. Lightly grease a 10–12 inch cast-iron skillet or a 9x13-inch baking dish.

2. In a large bowl or liquid measuring cup, whisk together the heavy cream, chicken stock, kosher salt, black pepper, and fresh thyme.

3. Layer half of the sliced potatoes in the bottom of your prepared pan.

4. Top with the sautéed fennel and onion mixture, followed by 1 cup of grated Gruyère cheese.

5. Layer the remaining potatoes over the top, pour the cream and stock mixture evenly over the entire dish, and finish by sprinkling the remaining 1 ½ cups of Gruyère cheese on top.

3. Smoke in the Bradley

1. Preheat your Bradley Smoker to 250°F (120°C).

2. Place the uncovered skillet or baking dish directly onto a middle rack in your smoker.

3. Smoke for 1.5 to 2 hours using Apple or Maple Bisquettes for a sweet, clean wood smoke.

4. After about 1.5 hours, check the top and give it a fork test. If the cheese is nicely browned but the potatoes aren't tender yet, cover the dish loosely with foil and continue cooking in the smoker for another 30–45 minutes until a knife slides through easily.

4. Rest and Serve

1. Remove from the smoker and let rest for 10 to 15 minutes to allow the rich cream sauce to thicken and set before serving warm.

Pro Tips for the Pitmaster

Uniform Slicing: Use a mandolin slicer to CAREFULLY slice both the potatoes and fennel bulbs evenly. Uniform ⅛-inch slices ensure every layer cooks through at the exact same rate.

Why Gruyère? Gruyère melts smoothly without separating or getting greasy, creating a silky sauce that holds up to the wood smoke.

The Golden Crust Finish: For that ultimate crispy, golden-brown top, transfer your skillet or baking dish to your kitchen oven and broil on high for 2 to 3 minutes right after pulling it from the smoker. Keep a VERY close eye on it so the melted Gruyère gets perfectly bubbly and browned without burning!!