PARMESAN FENNEL GRATIN
Provided by Ina Garten
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F.
- Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
- Note: The ingredient quantities were proportionally increased for this episode.
POTATO AND FENNEL GRATIN
Fennel adds a snappy undertone to velvety potato gratin without being overpowering. It balances the richness of the cheese.-Nancy Roth, Saint Joseph, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute fennel in oil until tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted., Layer half of the potatoes, fennel and sauce in a greased 2-qt. baking dish; repeat layers. Cover and bake at 375° for 55 minutes. Uncover and sprinkle with bread crumbs; bake 10-15 minutes longer or until golden brown and bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 254 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 307mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
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
POTATO, FENNEL, AND LEEK GRATIN
Aromatic fennel and leeks add depth of flavor to a classic potato gratin, but it's the cheesy topping that will have you going back for seconds. For a fancier, more formal variation, try the Potato, Fennel, and Leek Gratin with Prosciutto and Chestnuts.
Provided by Jeanne Kelley
Categories Side dishes
Yield 10 to 12
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and heat the oven to 400°F. Grease the bottom and sides of a 10×15-inch (4 quart) baking dish with 1 Tbs. of the butter.
- Put the potatoes, cream, garlic, 1-1/2 tsp. salt, and 1/2 tsp. pepper in an 8-quart pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are barely tender when pierced with a fork, about 8 minutes.
- Meanwhile, melt the remaining 2 Tbs. butter in a heavy-duty 12-inch skillet over medium heat. Add the fennel seeds and stir just until fragrant, about 30 seconds. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes.
- Gently mix the leeks and fennel with the potatoes. Transfer to the prepared baking dish, evening out the vegetables. 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 knife, 35 to 40 minutes. (If the top is becoming too brown before the vegetables are done, cover the gratin loosely with foil.) Let cool for 10 to 20 minutes before serving.
Nutrition Facts : ServingSize 10 to 12, Calories 380 kcal, Fat 250 kcal, SaturatedFat 17 g, TransFat 28 g, Carbohydrate 26 g, Fiber 3 g, Protein 9 g, Cholesterol 95 mg, Sodium 320 mg, UnsaturatedFat 9 g
LIGHTER FENNEL & POTATO GRATIN
This hearty bake is slightly like dauphinoise, but bypasses the cream for a lighter finished product- Parmesan gives a crispy golden topping
Provided by Mary Cadogan
Categories Side dish
Time 1h50m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Quarter the fennel lengthways, and cut out and discard the root. Thinly slice the fennel. 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.
- Drizzle a little oil over the base of a 1.5-litre gratin dish. Arrange half the potatoes over the base, then season. Spread the fennel over, then cover with the remaining potatoes. Pour over the stock, season and drizzle with the remaining oil. Scrunch a piece of baking parchment around the edge of the dish to make a seal, then bake for 1 hr. Can be made a few hours ahead up to this point.
- Remove the dish from the oven and put the tomatoes on top. Scatter over the Parmesan and return to the oven for 20 mins until the top is golden.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CHEDDAR FENNEL POTATO GRATIN
This Cheddar au gratin dish has slices of fennel and a touch of nutmeg for a delicious potato side dish.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Yield 6
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 broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Layered a casserole dish with 1/2 potatoes slices and 1/3 cup of cheddar cheese and repeat.
- Pour over mixture; gently toss to coat potatoes. Cover and bake at 350 degrees F for 1 hour or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 444.4 calories, Carbohydrate 49.7 g, Cholesterol 79.3 mg, Fat 23.2 g, Fiber 7.7 g, Protein 11 g, SaturatedFat 13.8 g, Sodium 792 mg, Sugar 2.2 g
GRATIN OF FENNEL AND POTATOES
Provided by Nancy Harmon Jenkins
Categories side dish
Time 2h
Yield Eight servings
Number Of Ingredients 10
Steps:
- Cut the roots off the fennel. Discard the tough, stringy or discolored outer leaves. Chop the feathery leaves and set them aside to use as a garnish. Slice the bulbs lengthwise into 1/8-inch-thick pieces and place them in a 2-quart saucepan. Add 3 cups of stock and the garlic, lemon juice and salt (if desired). Bring the broth to a boil, then immediately reduce the heat and simmer for 15 minutes. Remove the fennel slices and set them aside.
- Peel the potatoes and slice them into 1/8-inch-thick rounds. Put them in the broth and, if necessary, add more stock or water if the broth has cooked down too far. Bring to a boil, then immediately reduce the heat and simmer for 5 to 8 minutes, or until the potatoes just lose their crunch. Do not allow them to soften beyond this point. Lift the potatoes out of the pot and set them aside.
- Cook the broth over medium-high heat until it is reduced by a little more than half, to approximately 1 1/4 cups. Force the broth through a medium sieve into a bowl, using a spatula to push through the garlic cloves.
- Preheat the oven to 350 degrees. Cover the bottom of an 8-inch baking dish or gratin dish with several spoonfuls of the strained broth. Make a layer of fennel and potatoes, arranging the slices so that fennel alternates with potato; use up all the fennel. Spoon on a little more broth and sprinkle with one-third of the Parmesan cheese and some freshly ground black pepper. Put the remaining potato slices on top - they should overlap slightly.
- Lightly press the potatoes with the palm of your hand so that the layer is even. Pour the remaining broth over the potatoes, grind pepper on top and sprinkle with the rest of the Parmesan cheese. Bake for an hour and 15 minutes.
- While the gratin is baking, saute the bread crumbs in the butter until they are golden-brown. Five minutes before the gratin is done, sprinkle the bread crumbs over the top with about a tablespoon of the chopped fennel leaves. Let the dish cool slightly before serving.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 505 milligrams, Sugar 4 grams, TransFat 0 grams
POTATO-FENNEL GRATIN
I adopted this recipe. The sauteed fennel and onion are a wonderful blend of flavors with the Gruyere cheese and potatoes. This is true comfort food stepped up a notch.
Provided by Ms B.
Categories Potato
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Butter inside of a 10x15x2-inch (10 cup) baking dish.
- Remove stalks and core of fennel, slice thinly crosswise.
- Saute fennel and onions in the olive oil and butter on Medium heat for about 15 minutes or until tender.
- 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.
- Pour into baking dish, press down to smooth.
- Combine remaining 2 tbl cream and 1/2 cup Gruyere and sprinkle on top.
- Bake for 1 1/2 hours until potatoes are very tender, the top is browned and bubbly.
- Let set for 10-15 minutes before serving.
POTATO FENNEL GRATIN RECIPE
This potato fennel gratin recipe is an easy-to-make side dish that pairs well with any main meal. The bread crumb topping of these roasted potatoes and fennel brings this whole dish to another level!
Provided by Maria Vannelli RD
Categories side
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and one in the middle of the oven.
- Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.
- Transfer the sliced potatoes, fennel, shallots and lemon to the roasting pan or baking dish.
- Add 2 tablespoons of olive oil and toss the vegetables together for a few minutes ensuring all are well coated with the oil.
- Add ½ teaspoon of salt (or to taste) and ⅛ teaspoon freshly ground pepper (or to taste). Toss one more time to combine. Arrange in a single layer.
- Cover tightly with a piece of aluminum foil and bake on the bottom oven grate for 20-25 minutes or until you can easily pierce through a potato wedge with a knife.
- Remove the baked vegetable dish from the oven and carefully lift and remove the foil. Toss the vegetables gently together.
- Return the dish to the oven (without the foil) and place it on the middle grate. Roast for an additional 30-40 minutes or until the vegetables are golden, slightly crispy on the edges and cooked through. Gently toss the vegetables two more times as they are roasting in the oven.
- While the potatoes and vegetables are roasting in the oven, prepare the bread crumb topping (see below).
- During the last 10 minutes of roasting time, sprinkle the tops of the vegetables with the bread crumb topping. Breadcrumbs will become crisp and golden.
- Remove from the oven. Transfer to a serving dish and garnish with fennel fronds and lemon slices. Serve hot.
Nutrition Facts : ServingSize 1 g, Calories 361 kcal, Carbohydrate 57 g, Protein 8 g, Fat 12 g, SaturatedFat 2 g, Sodium 410 mg, Fiber 7 g, Sugar 6 g
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
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 AND FENNEL GRATIN
Provided by Bruce Aidells
Categories Potato Vegetable Side Bake Thanksgiving Casserole/Gratin Fennel Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- 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.)
More about "gratin of fennel and potatoes food"
BAREFOOT CONTESSA | POTATO-FENNEL GRATIN (UPDATED) | …
From barefootcontessa.com
- 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.
MARY'S FENNEL AND POTATO GRATIN RECIPE - BBC FOOD
From bbc.co.uk
Servings 4-6Category Side Dishes
SWEET POTATO AND FENNEL GRATIN RECIPE - NEW IDEA FOOD
From newideafood.com.au
FENNEL GRATIN - GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine FrenchCategory Lunch, Dinner, MainAuthor Lisa FeatherbyTotal Time 1 hr
- Heat 1 tbsp oil in a large frying pan over medium-high heat. Add fennel in batches, season to taste, and fry until golden (6-8 minutes).
- Preheat oven to 180C and butter a 2.5-litre baking dish. Bring cream and garlic to a simmer in a large saucepan over medium heat. Add fennel and potato and return to a simmer, then transfer vegetables with a slotted spoon to prepared dish. Pour the cream over the top, scatter with two-thirds of the parmesan and bake until fennel and potato are tender when pierced with a knife (30-35 minutes).
- Preheat grill to high. Combine remaining oil and remaining parmesan with breadcrumbs in a small bowl. Scatter breadcrumbs over fennel and potato and grill until golden and crunchy on top (6-7 minutes). Stand for 5 minutes, then serve.
FENNEL AND POTATO GRATIN RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 (10)Total Time 1 hr 10 minsServings 6Calories 411 per serving
- Heat oven to 375° F. In a small saucepan, combine the milk, cream, garlic, and thyme. Bring to a boil. Remove from heat; set aside for 10 minutes. Discard the garlic and thyme.
- Cut the fennel lengthwise into 1/4-inch slices. Cut the potatoes crosswise into 1/4-inch thick slices.
- Place a layer of potatoes in the dish and season with salt and freshly ground pepper. Overlap with a layer of fennel and half the cheese. Repeat with the remaining potatoes, fennel, and cheese. Pour the infused milk over the vegetables.
FENNEL POTATO GRATIN RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Category SidesCuisine AmericanTotal Time 1 hr 45 mins
- Preheat the oven to 400°F (204°C) and adjust an oven rack to the middle position. Lightly butter a broiler-safe 2-quart (1.9-liter) baking dish.
- In a heavy saucepan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 2 to 3 minutes. Stir in the garlic and cook, stirring, for 1 minute more.
- Sprinkle in the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the half-and-half and cook, whisking constantly, until thickened and bubbly, 3 to 6 minutes.
- Remove from the heat and whisk in the cheese until it melts and the sauce is smooth, 2 to 3 minutes. Stir in the salt, pepper, and nutmeg. If your sauce seems exceptionally thick, thin it with a little additional half-and-half.
POTATO AND FENNEL GRATIN RECIPE - GRACE PARISI | FOOD & …
From foodandwine.com
Servings 8-10
- In a large deep skillet, melt the butter in 1 tablespoon of the olive oil. Add the fennel, cover and cook over moderate heat until the fennel is wilted, about 6 minutes. Uncover and cook, stirring occasionally, until very soft and just caramelized, about 12 minutes. Season with salt and pepper and let cool slightly.
- In a small bowl, combine the bread crumbs with the remaining 2 tablespoons oil. Season lightly with salt and pepper; set aside.
- Preheat the oven to 350° and butter a 13-by-9-inch baking dish. Spread one-third of the potatoes in an even layer in the dish. Season lightly with salt and pepper and top with one-third of the fennel. Repeat the layering with the remaining potatoes and fennel, seasoning the layers and ending with the fennel.
- In a large measuring cup, combine the cream and stock and pour over the vegetables, rearranging the fennel if it's dislodged by the liquid. Cover the dish tightly with foil and bake for about 1 hour, or until the potatoes are just tender; set a baking sheet underneath the dish to catch any drips. Remove the foil, sprinkle the top with the bread crumbs and bake for about 30 minutes longer, or until the top is golden brown and the potatoes are very tender. Let the gratin rest for 10 minutes before cutting.
BAKED FISH WITH POTATO AND FENNEL GRATIN RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6Total Time 1 hr 30 minsCategory Main-Course
- Preheat the oven to 180°C (350°F/Gas 4). Grease a 19 × 28 cm (7½ × 11¼ inch) rectangular ceramic baking dish with 1 tablespoon of the butter.
- Peel and finely slice the potatoes, place in a bowl and cover with water to stop them discolouring. Trim and finely slice the fennel bulbs, then place in another bowl and cover with water. Drain the potatoes and fennel well. Overlap half the potato slices in the baking dish to form a layer. Top with half the fennel slices, then sprinkle with half the bacon and half the gruyère. Repeat with the remaining potato, fennel, bacon and gruyère, finishing with a layer of gruyère.
- Whisk the cream with half the chives, then pour over the potato mixture. Lightly grease a sheet of foil with some of the butter and cover the dish firmly with the foil. Bake for 45 minutes, then remove and reserve the foil and bake for a further 15 minutes, or until the potato is tender and the cheese is golden.
- Mix the remaining chives and butter in a small bowl. Season the fish fillets with sea salt and freshly ground black pepper, then spread the butter mixture evenly over the fish. Return the sheet of foil to the baking dish and place the fish over the top.
AU GRATIN POTATO RECIPE WITH FENNEL ... - HEATHER LIKES FOOD
From heatherlikesfood.com
Ratings 1Calories 418 per servingCategory Side Dish
- Thinly Slice fennel, onion, and potatoes using a mandoline or handheld slicer. Can be hand-sliced if you'd like just be sure to adjust the cooking time as thicker slices will take longer to cook.
- In a medium-sized pan, heat butter and olive oil and saute onion and fennel over medium-low heat for 15 minutes or until very tender. Remove from heat.
- In a large bowl, combine sliced potatoes with the cream, olives, salt, pepper, and all but 2 tablespoons of each of the cheeses.
BAREFOOT CONTESSA | POTATO-FENNEL GRATIN (HALF-RECIPE ...
From barefootcontessa.com
- Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 2 cups of sliced fennel. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 10 to 15 minutes, until tender.
- Peel the potatoes, then thinly slice them by hand or with a mandoline. 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. Add the sautéed fennel and onion and mix well.
- Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 1 tablespoon of cream and ½ cup of Gruyère and sprinkle on the top. Bake for 1 hour, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve hot.
FENNEL AND POTATO GRATIN | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 1 min
FENNEL-AND-POTATO GRATIN RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 8Total Time 1 hr 22 mins
FENNEL AND POTATO GRATIN RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 411 per serving
SWEET POTATO AND FENNEL GRATIN (DAIRY FREE, AIP, PALEO ...
From healmedelicious.com
5/5 (1)Category SidesServings 6-8Total Time 1 hr 45 mins
FENNEL AND SWEET POTATO GRATIN • BREATHING AND COOKING
From breathingandcooking.com
Servings 8Total Time 1 hr 30 mins
POTATO AND FENNEL GRATIN - THE GLOBE AND MAIL
From theglobeandmail.com
Estimated Reading Time 1 min
POTATO-FENNEL GRATIN - FOOD NETWORK UK
From foodnetwork.co.uk
Servings 10Category Side-Dish
SWEET POTATO & FENNEL GRATIN | FOODLAND
From foodland.ca
GRATIN OF FENNEL AND POTATOES BEST RECIPES
From cookingtoday.net
POTATO, LEEK, AND FENNEL GRATIN – MOVEABLE FEAST
From moveablefeast.relish.com
POTATOES AU GRATIN WITH FENNEL AND BACON - POTATO CASSEROLE
From worldrecipes.org
POTATO AND FENNEL GRATIN RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
FENNEL AND POTATO GRATIN | FENNEL RECIPES, RECIPES, FOOD
From pinterest.ca
POTATO-FENNEL GRATIN BY INA GARTEN RECIPE - FOOD NEWS
From foodnewsnews.com
POTATO FENNEL GRATIN - CANADIAN LIVING
From canadianliving.com
POTATO & FENNEL GRATIN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FENNEL AND POTATO GRATIN - FOOD HUNTER
From hrcook.com
GRATIN OF FENNEL, LEEKS AND POTATOES
From joanneweir.com
POTATO-FENNEL GRATIN - GLUTEN FREE RECIPES
From fooddiez.com
POTATO-FENNEL GRATIN - GLUTEN FREE RECIPES
From fooddiez.com
GRATIN OF FENNEL AND POTATOES FOOD- WIKIFOODHUB
From wikifoodhub.com
POTATO FENNEL AND LEEK GRATIN - ALL INFORMATION ABOUT ...
From therecipes.info
FENNEL GRATIN | JAMIE OLIVER RECIPES
From jamieoliver.com
FENNEL AND POTATO GRATIN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CARAMELISED LEEK, FENNEL & POTATO GRATIN - VILLAGE FOR MAMA
From villageformama.com
AU GRATIN POTATOES FOR TWO RECIPE - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love