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Fennel & Potato Gratin With Gorgonzola & Olives

Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/4 cup oil-cured black olive , pitted & chopped

1/2 cup whole milk, warmed

1 garlic clove , peeled and cut in half

1 1/2 lbs red potatoes, rinsed & very thinly sliced

4 teaspoons dried marjoram

1 teaspoon fennel seed , slightly crushed

fresh ground black pepper

2 cups gorgonzola , crumbled

2 garlic cloves , minced

2 (14 1/2 ounce) cans diced tomatoes , do not drain

2 medium fennel bulbs , white part cut in 1/4-inch strips

4 1/2 tablespoons butter

1 teaspoon dried marjoram

1/2 cup onion , finely chopped

8-10 oil-cured black olives , pitted & halved

sea salt

4 teaspoons olive oil

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