CREAMY POTATO LEEK GRATIN WITH FENNEL
This Creamy Potato Leek Gratin loaded with gruyere and parmesan cheese will bring smiling faces to the dinner table! Perfectly browned with crispy edges and rich, tender scalloped potatoes baked in whole milk and heavy cream. An indulgent side that'll have your gang asking for more!
Provided by Kim Peterson
Categories Side Dish
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Butter 13x9x2-inch baking dish.
- Melt 2 tablespoons butter or olive oil in large skillet over medium heat. Add leeks and cook until tender, stirring occasionally, about 7 minutes.
- Add garlic and cook 1 minute, stirring frequently. Remove from heat.
- Arrange half of sliced fennel in a even layer in prepared baking dish. Sprinkle with 1 tablespoon fennel fronds, half of the parsley, and season with salt and pepper.
- Arrange half of sliced potatoes overlapping slightly on top of the fennel and herbs. Top potatoes with half of leek mixture. Sprinkle generously with salt and pepper. Spread half of gruyere and grated parmesan cheese over.
- Repeat layering with remaining fennel, herbs, potatoes, leek mixture, and cheeses. Sprinkle assembled gratin with salt and pepper.
- Bring whole milk and heavy cream to a simmer in a small saucepan. Pour mixture over gratin.
- Bake uncovered until vegetables are very tender, liquid is almost absorbed and top is deep golden brown, about 1 hour to 1 hour 10 minutes.
- Let gratin rest 10 minutes before serving. Garnish with extra fennel fronds and parsley. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 337 kcal, Carbohydrate 28 g, Protein 15 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 325 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g
AWESOME POTATO AU GRATIN WITH FENNEL AND LEEK
This is a rich, delicious side dish worthy of Thanksgiving but also good for a backyard picnic. The recipe takes a some work but is worth the effort. No exotic techniques needed. I found this recipe in a magazine (sorry I don't know which one) several years ago and clipped it. I have a big box of clippings I have been going...
Provided by Kathie Carr
Categories Vegetables
Time 1h25m
Number Of Ingredients 13
Steps:
- 1. Use only the fennel bulbs, not tops. Core each and cut off bottom. The slice length-wise into 1/4 inch slices. Set aside. Remove root, tough outer leaves, and tops from leeks. Wash thoroughly and slice in 1/4 inch slices. Set aside. Peel and slice potatoes. Set aside.
- 2. In a large skillet (at medium heat) saute fennel and leeks in melted butter for about 5 minutes. Add 3/4 teaspoon salt, 1 teaspoon thyme, and cover skillet. Reduce heat and simmer for about 10 minutes. Set aside.
- 3. In a large plastic zip-lock bag combine potatoes, flour, and 1/2 teaspoon salt. Shake bag to coat potatoes well. Arrange half of potatoes in a buttered 9 by 13 inch baking pan or casserole. Mix half and half and milk and pour 1/2 of this over potatoes. Sprinkle 1 1/2 cups cheese over potatoes, then sprinkle with 1 teaspoon thyme. Spoon fennel and leek mixture over this next. Top with remaining potatoes. Pour remaining milk mixture over this, sprinkle remaining cheese, thyme, and pepper. Bake covered for 45 minutes. Uncover and bake 15 minutes more, or until browned. Let stand 10 minutes before serving.
POTATO-FENNEL GRATIN
Steps:
- Preheat the oven to 350 degrees F.
- Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
- Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
- Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
- Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
POTATO, LEEK AND FENNEL GRATIN
From the "Christmas with Southern Living 2001" cookbook. It is fabulous! Great for holiday dinners. The flavors of the fennel and leek are wonderful.Goes well with any meat. Everyone loves it.
Provided by American in Paris
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and trim off stalks of fennel. Discard the hard outer covering. Slice off bottom of bulbs and remove the center core. Slice the bulb lengthwise into 1/4" slices.
- Remove outer covering from the leeks and trim off the dark green sections. Slice remaining into 1/4" slices.
- Sauté fennel and leek slices in butter over med-high heat about 5 minutes in a large skillet. Add 3/4 tsp salt and 1 tsp thyme cover and simmer for about 10 minutes. Set aside.
- Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. Arrange half of these slices in a well buttered 13"x9" baking dish.
- Mix whipping cream and milk. Pour half of this mixture over potatoes in pan. Sprinkle with 1 1/2 cups of Gruyere cheese and 1 tsp of thyme. Spoon sautéed fennel/leeks over cheese and top with remaining potatoes. Sprinkle with remaining cheese, 1 tsp thyme, and pepper.
- Bake, covered, at 400 degrees for 45 minutes. Uncover and bake an additional 15 minutes or until browned. Let stand 10 minutes.
Nutrition Facts : Calories 422.3, Fat 25.3, SaturatedFat 15.1, Cholesterol 85.6, Sodium 580.9, Carbohydrate 34, Fiber 4.5, Sugar 2, Protein 16.7
FENNEL, LEEKS, POTATOE AU GRATIN
Steps:
- preparation Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add leeks; cover and cook until tender, stirring occasionally, about 10 minutes. Remove from heat. Chop enough fennel fronds to measure 1/2 cup; set aside. Discard any remaining fennel fronds. Arrange half of fennel slices in single layer in prepared baking dish; sprinkle with 1/4 cup fennel fronds, salt and pepper. Top with half of sliced potatoes in single layer. Arrange half of leek mixture over. Sprinkle generously with salt and pepper. Sprinkle with half of grated Parmesan cheese. Repeat layering with remaining fennel slices, fennel fronds, potatoes, leek mixture and Parmesan cheese. Sprinkle potato gratin generously with salt and pepper. Bring chicken stock and whipping cream to boil in medium saucepan. Pour mixture over potato gratin. Bake uncovered until vegetables are very tender, liquid is almost absorbed and top is deep golden brown, about 1 hour 10 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover gratin with aluminum foil and rewarm in 375°F oven about 20 minutes.)
FENNEL & POTATO GRATIN
This is a deliciously creamy, seasonal dish that's best prepared ahead of time
Provided by Rosie Birkett
Categories Side dish, Supper
Time 1h25m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a frying pan or cast-iron skillet over a medium heat and sauté the fennel with a little seasoning for about 10 mins until caramelised and sweet. Take off the heat and squeeze over a little lemon juice. In a jug, combine the garlic, cream, vermouth or sherry and semi-skimmed milk.
- Butter a medium-sized roasting tin or casserole dish. Put a layer of the potatoes on the bottom, followed by some of the fennel and a glug of the cream mixture. Season and continue to layer the potatoes, fennel, seasoning and cream mixture. Make sure the top layer of veg is coated in the mixture - press it down with a spatula if you need to - and top with the fennel fronds.
- Roast in the oven for 35-40 mins, or until the potatoes are tender.
Nutrition Facts : Calories 440 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
FENNEL-POTATO AU GRATIN
The tender potato slices in this cozy casserole have a mild fennel flavor with a hint of nutmeg. Add a creamy sauce and a sprinkling of Parmesan, and you have a homey side dish your family will ask for again and again. -Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add the broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture; gently toss to coat. , Cover and bake at 350° for 1 hour or until potatoes are tender. Uncover; sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 218 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 423mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.
POTATO LEEK GRATIN
Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.
Provided by Melissa Clark
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
- Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
- Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
- Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
- Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams
FENNEL GRATIN
Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish
Provided by Good Food team
Categories Dinner, Side dish, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.
Nutrition Facts : Calories 320 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
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- Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. 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.
- Thinly slice the potatoes by hand or with a mandoline. Place them in a large bowl with the 2 cups of cream, 2 cups of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Add the fennel and onion mixture and mix well.
- Pour the potato mixture into the prepared baking dish. Press down lightly to smooth the top. Combine the remaining 2 tablespoons of cream and ½ cup of Gruyère and sprinkle evenly on the top. Bake for between 1 and 1¼ hours, until the potatoes are very tender and the top is browned and bubbly. Allow to cool for 10 minutes and serve hot.
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