STEP 2 Drizzle a little oil over the base of a 1.5-litre gratin … 2) Remove the stalks from the fennel and cut the bulbs in half lengthwise. Mix the potatoes with heavy cream, Gruyère, salt, and pepper, then stir in the sautéed veggies. Bake for 1 1/2 hours until potatoes are very tender, the top is browned and bubbly. https://www.williams-sonoma.com/recipe/potato-fennel-gratin.html By adding fennel and onion mixture to her potatoes, her Thanksgiving side is given the crunchy kick we didn’t know we needed. 2. Unfortunately I lost the actual recipe, because I am not organized at all; however, I wracked my brain to remember the basics, and we created a delicious side dish every cheese aficionado will love. Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. If you're wondering whether you need another potato gratin recipe in your repertoire, this creamy, caramelized anise-flavored version will leave no doubt in your mind. Scoop gratin onto plates, topped with tomato-cilantro salad. Peel potatoes, slice thinly. The Gruyere cheese and fennel make it a very nice alternative to the more expected potato side dish. Do not be afraid to use lots of olive oil, it needs it. It’s rich and creamy and infused with onions, fennel, and Gruyère cheese — Yum! Pour about 1/3 of … Delectable creamy Au Gratin Potatoes are enhanced with subtle flavors of fennel and bacon. https://www.bonappetit.com/recipe/scalloped-potatoes-fennel In a large deep skillet, melt the butter in 1 tablespoon of the olive oil. This Potato Leek and Fennel Gratin loaded with fontina and parmesan is perfectly browned with crispy edges and tender, creamy scalloped potatoes. 2 Reviews Fennel-and-Potato Gratin gets a punch of flavor from nutmeg and fennel. 3. It requires just a few simple ingredients, can be assembled ahead of time (in just 15 minutes, no less!) To make it, in a skillet with a mix of olive oil and butter, sauté a sliced onion and four sliced bulbs of fennel. Thinly slice the potatoes by hand or with a mandoline. Cut fronds from fennel … Ina Garten's Potato-Fennel Gratin is the best I have tasted to date. Add the fennel, cover and cook over moderate heat until the fennel is wilted, about 6 minutes. Cover the gratin with foil and bake in a preheated 375°F oven for about 40 minutes or until a knife goes into the center of the gratin easily and the edges are turning golden. Butter a 10 x 15 x 2-inch (10 cup) baking dish. That’s because she’s been sharing the dishes she’ll be cooking for her micro Thanksgiving — and they all look incredible. The fennel … Pour into baking dish, press down to smooth. Bake for between 1 and 1¼ hours, until the potatoes are very tender and the top is browned and bubbly. Arrange half of these slices in a well buttered 13"x9" baking dish. The last layer of potatoes should be arranged nicely, brushed with more olive oil and sprinkled lightly with salt and pepper. Bake for 1 1/2 hours until potatoes are very tender, the top is browned and bubbly. Set aside. I never measure unless baking, always use eyeball judgement, so feel free to adjust to your personal feel and taste. Because, this is a recipe so divine, that it really should be consumed 2 weeks in a row regardless of the occasion. Fennel and potato are also lovely accompaniments to lamb, pork or white fish. Jump to Recipe - Print Recipe. Spread one-third of the potatoes in an even layer in the dish. It balances the richness of the cheese.—Nancy Roth, Saint Joseph, Illinois preheat the oven to 210C/410F/gas 6. All rights reserved. Pour the potato mixture … Add a layer of 1/2 of the fennel followed by another 1/4 cup of the bread crumbs, oil, and seasoning. Cut the potatoes like potato chips and stand them on their ends not flat. Repeat this process again and then finish with a potato layer. Bake until the potatoes are tender, 50 to 70 minutes. Coat a 13x9x2” or other 3-qt. Sprinkle potato gratin generously with salt and pepper. Preheat oven to 450°F with rack in lower third of oven. Pour the potatoes into the baking dish. Green beans were up first, followed by mashed sweet potatoes and a savory bread pudding. Place them in a large bowl with the 2 cups of cream, 2 cups of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Consider this a potato dish with the fennel as a twist. Do yourself a favor and put this yummy side on your holiday menu. Pour the potato mixture into the prepared baking dish. Potato & Fennel Gratin - wedges of potato & fennel, covered in a cheat's version of a creamy, cheese sauce and topped with a quick simple crumb. Put them in the broth and, if necessary, add more stock or water if the broth has cooked down too far. The water clinging to the potatoes is the source of steam to help them cook. https://www.bbc.co.uk/food/recipes/fennel_and_potato_gratin_29963 I’m always eager to see what Ina Garten posts on Instagram, but I’ve been especially tuned in this past week. Toss to coat with remaining 2 tablespoon olive oil and lemon juice. Begin shingling slices of potato so they are standing up, seasoning with salt and pepper and alternating adding blanched leeks and fennel from time to time in between slices. https://www.theguardian.com/food/2020/jan/06/rachel-roddy-recipe-fennel-gratin Press down lightly to smooth the top. **See my recipe notes for suggested recipes if you have leftover whole grain mustard or cream** 6. Potato & Fennel Gratin. 7. Preheat oven to 350°. Remove the cores and thinly slice the bulbs crosswise. Lemon-Blueberry Ricotta-Buttermilk Pancakes. Place them in a large bowl with the 2 cups of cream, 2 cups of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. 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