By: Robin Kurss

Sunday Brunch is our favorite meal of the weekend. Although a splurge adapted from Yotam Ottolenghi, this dish is easy to put together, can be served hot or at room temperature and is a sure crowd pleaser!

Makes 4 servings

INGREDIENTS:
• ¾ c milk
• 1 ¾ c heavy cream
• 3 cloves garlic, peeled and smashed
• Zest of 1 lemon
• 1 TBSP fennel seeds
• 2 lbs. Yukon Gold Potatoes, peeled and sliced thinly
• 2 fennel bulbs, sliced thinly
• 4 egg yolks
• ½ c dill, finely chopped
• 1 bunch chives, chopped
• 1 c parsley, finely chopped
• 2 TBSP butter, softened
• 7 oz smoked salmon, chopped
• Salt and pepper to taste

Lemon Butter Sauce: (optional)
• 2 TBSP lemon juice
• 1 TBSP capers
• 3 TBSP butter, cubed

DIRECTIONS:

1. Preheat oven to 375.
2. Put milk, cream, garlic, lemon zest, and fennel seeds into a saucepan, cook on low heat for 10 minutes. Cool.
3. In a medium saucepan, cook potato and fennel slices for 7 minutes or until tender, drain and cool.
4. In a bowl, whisk yolks with 1 tsp salt and ½ tsp pepper. Strain the milk mixture into the eggs and whisk to combine.
5. Grease a casserole dish (10”), spoon 1/3 of potato/fennel mix. Sprinkle with half the fresh herbs and ½ of the smoked salmon, repeat till all ingredients are layered. Cover with egg/milk mixture, dot with 1 TBSP butter and bake for 45 minutes until set. Remove from oven and let rest for 10 minutes.
6. If using, make the lemon butter sauce by boiling lemon juice in a small saucepan. Add the capers and butter a few pieces at a time and whisk until smooth and creamy. Spoon over the gratin and serve.