Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil. Potato and fennel gratin Side Serves 6 1h 20 min This easily made, creamy gratin is a good weeknight supper on its own with just a green salad. 1 fennel bulb, cored and thinly sliced (about 5 cups) 1 cup chopped leeks. 1) Preheat the oven to 180°C/gas mark 4. Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Place them in a large bowl with the 2 cups of cream, 2 cups of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Heat 2 tbsp of the oil in a large frying pan, season the fennel and gently cook for about 5 mins until starting to soften. 7. Peel potatoes, slice thinly. Mix potatoes in a bowl with 2 cups cream and 2 cups Gruyere, salt, pepper and the sauteed onion/fennel mixture. Ina Garten's Potato-Fennel Gratin is the best I have tasted to date. Bring to a boil, then immediately reduce the heat and simmer for 5 to 8 minutes, or until the potatoes just lose their crunch. To make it, in a skillet with a mix of olive oil and butter, sauté a sliced onion and four sliced bulbs of fennel. It balances the richness of the cheese.—Nancy Roth, Saint Joseph, Illinois Potato and Fennel Gratin Recipe photo by Taste of Home Bake for between 1 and 1¼ hours, until the potatoes are very tender and the top is browned and bubbly. 5) Bake in the oven for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Butter the inside of a 25x28x5cm deep baking dish. Copyright © 2020 Discovery, Inc. or its subsidiaries and affiliates. Combine remaining 2 tbl cream and 1/2 cup Gruyere and sprinkle on top. 3. https://reluctantentertainer.com/potato-fennel-gratin-recipe Meanwhile, combine cherry tomatoes and cilantro in a medium bowl. Add the sautéed fennel and onion and mix well. Combine the remaining 30ml of cream and 50g of gruyere and sprinkle on the top. 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. To kick things off, fennel is topped with fennel fronds, fresh parsley, salt and pepper in a casserole dish. It balances the richness of the cheese.—Nancy Roth, Saint Joseph, Illinois Add the fennel and onion mixture and mix well. Next, half of the potatoes join in and are topped with half of the … I made it with a boneless breast of duck however I imagine it will complement many entrees. Preheat the oven to 350 degrees. The Gruyere cheese and fennel make it a very nice alternative to the more expected potato side dish. Bake for 1 1/2 hours until potatoes are very tender, the top is browned and bubbly. 7. You could just use double the quantity of fennel and leave out the potatoes. Mix the sliced potatoes in a large bowl with 480ml of the cream, 200g of the gruyere, salt and pepper. It requires just a few simple ingredients, can be assembled ahead of time (in just 15 minutes, no less!) baking dish with 1 Tbsp. Drain the potatoes and fennel well. Cut fronds from fennel … 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. Instead of mashed potatoes, this year I’m making a potato dish with a twist - Potato Fennel Gratin. Caution: this recipe will make people break your door down for some more. Potato Leek and Fennel Gratin by Kim Peterson November 24, 2020. https://reluctantentertainer.com/potato-fennel-gratin-recipe Toss to coat with remaining 2 tablespoon olive oil and lemon juice. 1/4 cup butter. Thinly slice the potatoes by hand or with a mandoline. Repeat with the remaining potato, fennel, bacon and gruyère, finishing with a layer of gruyère. Gently mix the leeks and fennel with the potatoes. Peel the potatoes, then thinly slice them by hand or with a mandoline. Top with half the fennel slices, then sprinkle with half the bacon and half the gruyère. It's a gratin that goes wonderfully with pan-fried fish or roasted beef, or just with a … To make it, in a skillet with a mix of olive oil and butter, sauté a sliced onion and four sliced bulbs of fennel. Bake for 1 1/2 hours until potatoes are very tender, the top is browned and bubbly. Pour the potato mixture into the prepared baking dish. Pour about 1/3 of … Repeat this process again and then finish with a potato layer. Slice the fennel as thinly, lengthwise. Overlap half the potato slices in the baking dish to form a layer. I never measure unless baking, always use eyeball judgement, so feel free to adjust to your personal feel and taste. 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. But, also, you know, blogging + Thanksgiving. Repeat this process with the remaining fennel and potatoes. Fennel adds a snappy undertone to velvety potato gratin without being overpowering. Coat a 13x9x2” or other 3-qt. Place them in a large bowl with the 2 cups of cream, 2 cups of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. —Sue Kauffman, Columbia City, Indiana Mix potatoes in a bowl with 2 cups cream and 2 cups Gruyere, salt, pepper and the sauteed onion/fennel mixture. Green beans were up first, followed by mashed sweet potatoes and a savory bread pudding. Add the sauteed fennel and onion and mix well. 2. This Potato-Fennel Gratin recipe originally appeared first in—and was updated from—1999's The Barefoot Contessa Cookbook ($25.17, Amazon). Sprinkle this layer with about 1/4 cup of the bread crumb mixture, about 1/2 teaspoon salt, and some pepper, then drizzle with a little olive oil. 2) Remove the stalks from the fennel and cut the bulbs in half lengthwise. Preheat the oven to 350° and butter a 13-by-9-inch baking dish. If you do horizontal layers the cream sauce won't reach all of the potatoes. Thanksgiving is closing in and I’m all about the sides. Pour the potatoes into the baking dish. Sign up and I'll send you great recipes and entertaining ideas every week! Grease a baking dish with some of the remaining butter and put in a layer of potatoes, season with salt and pepper, add a layer of fennel and fennel fronds and scatter over some olives. There will be 2 pans of potato fennel gratin consumed at my table this November. Combine the remaining 2 tablespoons of cream and ½ cup of Gruyère and sprinkle evenly on the top. 1 yellow onion, halved and thinly sliced crosswise, 2 pounds russet potatoes, peeled (4 large potatoes), 2 cups plus 2 tablespoons heavy cream, divided, 2 ½ cups grated Gruyère cheese, divided (½ pound), Kosher salt and freshly ground black pepper. I’m always eager to see what Ina Garten posts on Instagram, but I’ve been especially tuned in this past week. This Potato-Fennel Gratin recipe originally appeared first in—and was updated from—1999's The Barefoot Contessa Cookbook ($25.17, Amazon). Set aside. Preparation. How to Make Fennel, Broccoli and Potato Bake. Mix the sliced potatoes in a large bowl with 480ml of the cream, 200g of the gruyere, salt and pepper. 2. Layer the potatoes and fennel vertically not horizontally (like a lasagne). Rated 5 out of 5 by Grandma L from A Special Potato Gratin! Mix the potatoes in a large bowl with 1½ cups of the cream, 1 cup of the Gruyère, ½ teaspoon salt, and ¼ teaspoon pepper. Delectable creamy Au Gratin Potatoes are enhanced with subtle flavors of fennel and bacon. Saute the fennel and onions in the olive oil and butter in a frying pan on a medium-low heat for 15 minutes, until tender. 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. Add the sauteed fennel and onion and mix well. 8. 4) Pour the potatoes into the baking dish and press down to smooth. Cut the potatoes like potato chips and stand them on their ends not flat. 6. https://www.theguardian.com/food/2020/jan/06/rachel-roddy-recipe-fennel-gratin Repeat the layering with the remaining potatoes and fennel, seasoning the layers and ending with the fennel. Do not be afraid to use lots of olive oil, it needs it. Remove the cores and thinly slice the bulbs crosswise. By adding fennel and onion mixture to her potatoes, her Thanksgiving side is given the crunchy kick we didn’t know we needed. butter; set aside. This cheesy potato gratin is impressive enough for a holiday party, but it's easy enough … Mix the potatoes with heavy cream, Gruyère, salt, and pepper, then stir in the sautéed veggies. Put the olive oil and butter in a medium (10-inch) sauté pan and sauté the fennel and onions together over medium-low heat for 10 minutes, until tender. The last layer of potatoes should be arranged nicely, brushed with more olive oil and sprinkled lightly with salt and pepper. This is the ultimate autumn warmer but I … You’ll start by sautéing sliced fennel and onions in olive oil and butter until tender. It is excellent as a side dish. 2 Reviews Fennel-and-Potato Gratin gets a punch of flavor from nutmeg and fennel. Scatter with garlic and coriander seeds and pour puree on top, using a spatula to work the puree in between potato slices. All rights reserved. Uncover and cook, stirring occasionally, until very soft and just caramelized, about 12 minutes. Butter a 2-quart shallow flameproof gratin pan or baking dish (not glass.) Preheat oven to 350°. **See my recipe notes for suggested recipes if you have leftover whole grain mustard or cream** In this dish fennel's aniseed notes are mellowed in the cream. https://barefootcontessa.com/recipes/parmesan-fennel-gratin Fennel adds a snappy undertone to velvety potato gratin without being overpowering. 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. 3) Peel the potatoes, then thinly slice them by hand or with a mandoline. Because, this is a recipe so divine, that it really should be consumed 2 weeks in a row regardless of the occasion. Spread one-third of the potatoes in an even layer in the dish. STEP 2 Drizzle a little oil over the base of a 1.5-litre gratin … https://www.foodnetwork.com/recipes/ina-garten/parmesan-fennel-gratin Not all potato gratins have to be creamy to be deeply satisfying. https://www.newideafood.com.au/sweet-potato-and-fennel-gratin Here's a lovely variation on traditional potatoes au gratin. Pour into a buttered baking dish, combine more heavy cream and cheese, and pour that over the top. Sauté fennel and leek slices in butter over med-high heat about 5 minutes in a large skillet. https://www.wideopeneats.com/recipes/fennel-and-potato-gratin Thinly slice the potatoes by hand or with a mandoline. Transfer to the prepared baking dish, evening out the vegetables. Pour over the stock and cream, scatter with the cheese and dot with leftover butter. 3: Fennel bulbs, trimmed and sliced into 5mm slices (reserve fronds for Kathy's roasted rolled pork- see above for a link to the recipe) 2 cups: Repeat this process again and then finish with a potato layer. Lemon-Blueberry Ricotta-Buttermilk Pancakes. Fennel and potato are also lovely accompaniments to lamb, pork or white fish. As they cook, thinly slice russet potatoes. Sprinkle potato gratin generously with salt and pepper. Add the fennel and onion mixture and mix well. … Remove the fennel slices and set them aside. Repeat layering with remaining fennel slices, fennel fronds, potatoes, leek mixture and Parmesan cheese. Season lightly with salt and pepper and top with one-third of the fennel. 3) Peel the potatoes, then thinly slice them by hand or with a mandoline. Grease a baking dish with some of the remaining butter and put in a layer of potatoes, season with salt and pepper, add a layer of fennel and fennel fronds and scatter over some olives. https://www.bonappetit.com/recipe/scalloped-potatoes-fennel https://www.bbc.co.uk/food/recipes/fennel_and_potato_gratin_29963 This Potato Leek and Fennel Gratin loaded with fontina and parmesan is perfectly browned with crispy edges and tender, creamy scalloped potatoes. Consider this a potato dish with the fennel as a twist. Season to taste with salt and pepper. Cut the potatoes into wedges the same size as the fennel wedges. Drizzle top with 3 tablespoons olive oil. Pour the potato mixture … This is absolutely delicious as a side dish served with a crisp green salad or some seasonal greens like the Cavolo Nero. Season and continue to layer the potatoes, fennel, seasoning and cream … This hearty bake is a reliable fail safe if you have a surplus of these ingredients, or had bought fennel but have no idea what to do with it. It’s rich and creamy and infused with onions, fennel, and Gruyère cheese — Yum! Preheat oven to 450°F with rack in lower third of oven. Arrange half of these slices in a well buttered 13"x9" baking dish. Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. https://www.williams-sonoma.com/recipe/potato-fennel-gratin.html That’s because she’s been sharing the dishes she’ll be cooking for her micro Thanksgiving — and they all look incredible. Copyright 1999, The Barefoot Contessa Cookbook, Clarkson Potter/Publishers, All Rights Reserved. preheat the oven to 210C/410F/gas 6. Bonus! Add a layer of 1/2 of the fennel followed by another 1/4 cup of the bread crumbs, oil, and seasoning. Boil the fennel and onions in a large pan of salted water for about five minutes, then add the … 3. 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. Top with the cheese, and bake until the cheese is deep golden brown, the cream has thickened, and the potatoes are tender when pierced with a … https://www.riverford.co.uk/recipes/view/recipe/potato-and-fennel-gratin The fennel … Serve. 8. Add the fennel, cover and cook over moderate heat until the fennel is wilted, about 6 minutes. Pour over the stock and cream, scatter with the cheese and dot with leftover butter. https://www.jamieoliver.com/recipes/potato-recipes/potato-al-forno and is good enough to lick the plate. Mix whipping cream and milk. Cut the potatoes like potato chips and stand them on their ends not flat. Potato & Fennel Gratin. Add the fennel, cover and cook over moderate heat until the fennel is wilted, about 6 minutes. Uncover … Butter a gratin dish about 23 x 12cm (9 x 5 inch) or similar. Saute the fennel and onions in the olive oil and butter in a frying pan on a medium-low heat for 15 minutes, until tender. Get Potato-Fennel Gratin Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. The fennel … This super simple Potato Fennel Gratin is absolutely perfect for my pared down holiday spread. Bake until the potatoes are tender, 50 to 70 minutes. And watch videos demonstrating recipe prep and cooking techniques. Slice the potatoes thinly (2-3mm/ 1/8 inch), using a food processor, mandolin or very good knife skills. **See my recipe notes for suggested recipes if you have leftover whole grain mustard or cream** In a large deep skillet, melt the butter in 1 tablespoon of the olive oil. Use 1/3 of the potatoes to make a layer in the bottom of a greased 9x13 inch baking dish. Vegetarian, vegetables, sides, comfort food, fennel, potatoes, cheesy, kid-friendly. Peel the potatoes and slice them into 1/8-inch-thick rounds. Layer the potatoes and fennel vertically not horizontally (like a lasagne). Put them in the broth and, if necessary, add more stock or water if the broth has cooked down too far. Remove the gratin from the oven, adjust the oven rack to 5 inches (13 cm) from the heat, and set the oven to broil. Fennel-Potato Au Gratin Recipe: How to Make It | Taste of Home 2. 2 teaspoons crushed fennel seeds. Add 3/4 tsp salt and 1 tsp thyme cover and simmer for about 10 minutes. Peel potatoes, slice thinly. Gratins are pure comfort food. Rich and buttery, this baked side dish has just the right amount of fennel flavor. Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. Do yourself a favor and put this yummy side on your holiday menu. Cheesy, creamy and delicious, Potato and Fennel au Gratin, is the ultimate comfort food for fall and winter evening meals.Thinly sliced potatoes baked in cream with Gruyere and Fontina cheese, this brown and bubbly gratin can be prepared ahead of time making it the perfect holiday side dish. 6. Arrange half of these slices in a well buttered 13"x9" baking dish. Press down lightly to smooth the top. Butter a 10 x 15 x 2-inch (10 cup) baking dish. And unlike some other potatoes au gratin recipes, there’s no need to pre-cook your potatoes. 1 teaspoon chopped garlic Scoop gratin onto plates, topped with tomato-cilantro salad. If you do horizontal layers the cream sauce won't reach all of the potatoes. Consider this a potato dish with the fennel as a twist. Slices of Yukon gold potato are baked in cream, butter, Gruyere cheese, garlic, and wine; with hints of nutmeg and fresh fennel. Allow to cool for 10 minutes and serve hot. Uncover and cook, stirring occasionally, until very soft and just caramelized, about 12 minutes. Pour into baking dish, press down to smooth. Aniseedy fennel with sliced potatoes, cream and cheese, in a bake/gratin/dauphinoise, whatever you want to call it. Slice the garlic cloves thinly. Let gratin rest, at least 15 minutes. Topped with more rich Gruyere and baked until … Jump to Recipe - Print Recipe. The water clinging to the potatoes is the source of steam to help them cook. 3. Pour into baking dish, press down to smooth. Get the full recipe for Ina Garten ’s Potato Fennel Gratin . Combine remaining 2 tbl cream and 1/2 cup Gruyere and sprinkle on top. Allow to set for 10 minutes and serve. This Potato and Fennel Gratin is based off a recipe I (Nicole) learned in Italy this past April. In this gratin recipe, thin slices of potatoes are layered with caramelized fennel, parmesan and cream, then baked to golden perfection. Put a layer of the potatoes on the bottom, followed by some of the fennel and a glug of the cream mixture. For the potato and fennel gratin.