Potato Leek Fennel Gratin

Psalm 90:1-2

Book Four

From Everlasting to Everlasting

A Prayer of Moses, the man of God.

    [1] Lord, you have been our dwelling place

        in all generations. 

    [2] Before the mountains were brought forth,

        or ever you had formed the earth and the world,

        from everlasting to everlasting you are God.

3 medium Yukon Gold potatoes, use mandolin slicer and sliced 1/8 inch cut

2 t salt

Cover with water, bring to boil, boil 1 minute and drain in colander

Set aside

Veggie mix

1/2 c sliced thin leeks

1/2 c sliced thin Fennel bulb

2 T roasted garlic

1/2 t thyme

Salt and pepper

2 T butter 

Sauté veggies in butter, just till tender.

Set aside 

Preheat oven to 375 degrees.

Cook, uncovered 45 minutes 

Cheese Sauce

1 can evaporated milk

1/8 c olive oil

Splash Apple cider vinegar 

1 c Gouda, grated 

1 c Parmesan, grated 

1/4 Sauvignon Blanc

1 T butter

1/4 t sea salt

1/4 t dry mustard

1/4 t ground coriander 

Cornstarch to thicken

Spread a little cheese sauce in bottom of Casserole pan.

Layer 1/2 of the potatoes, then half of the veggies and repeat.

Bake, uncovered.