Potato Fennel Leek Gratin Food

CREAMY POTATO LEEK GRATIN WITH FENNEL

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!

POTATO & LEEK GRATIN

Steps:

• Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
• Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
• Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife - they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

VEGAN POTATO LEEK GRATIN

Steps:

• Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
• Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
• Bake in the preheated oven until potatoes are fully cooked and the top is golden brown, 20 to 30 minutes.

POTATO, FENNEL, AND LEEK GRATIN

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.

AWESOME POTATO AU GRATIN WITH FENNEL AND LEEK

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 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, LEEK AND FENNEL GRATIN

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.

FENNEL & POTATO GRATIN

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.

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

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.)

POTATO AND LEEK GRATIN

Steps:

• Preheat an oven to 375 F. Clean and chop the leeks: Cut off the root ends and dark green leaves, slice the white and light green part in half lengthwise, chop, put in a colander, and rinse clean with cool water. Rinse thoroughly, since grit and dirt tend to hide between the layers of leeks and a gritty gratin is no fun.
• In a medium frying pan over medium heat, melt 2 tablespoons of the butter. Add the leeks and cook, stirring frequently, until wilted and a bit softened (about 3 minutes). Set the leeks aside.
• Rub a 2-quart baking dish or gratin pan with the remaining butter. Set the prepared pan aside.
• Peel the potatoes and cut them into 1/4-inch slices (even is more important than thin-if you have a kitchen mandoline , this is a good time to use it, but a sharp knife and a steady hand can also do the job). Cover the bottom of the dish with 1/4 of the potato slices and sprinkle with salt and pepper. Spread 1/2 of the cooked leeks on the potatoes. Layer another 1/4 of the potatoes. Sprinkle with 1/2 of the cheese. Repeat the potato, leek, potato, cheese layers, sprinkling with salt and pepper at each potato layer that doesn't get topped with cheese.
• Cover the dish and bake 20 minutes. Uncover the dish and continue baking until the potatoes are tender when pierced with a fork and the whole thing is a lovely bubbling brown on top, about 25 more minutes (depending on how fresh the potatoes are, cooking time may take as long as 90 minutes-cover the dish if the potatoes and cheese become too brown). Serve hot. Make ahead note: Since peeled and sliced potatoes turn brown easily and frozen potatoes take on a mealy texture, this dish isn't super easy to make ahead of time. One trick is to par-bake it: bake the dish, covered, for 30 minutes, remove from the oven, let cool, and chill up to two days, then put back into a hot oven and bake covered for 15 minutes then uncovered until nicely browned. Another option is to prep all the ingredients, and then assemble and bake it when you're ready. Chop and clean the leeks, keep covered and chilled up to three days. Peel and slice the potatoes and keep them, in a large bowl covered with water, covered and chilled up to overnight. Drain and pat dry before using. This approach doesn't save tons of time but shifts the type of work that needs to be done when it's time to get dinner on the table.

FENNEL SOUP GRATIN

Steps:

• Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. (You can add a little water if it starts to stick.) Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. Add the sherry and white wine and simmer, uncovered, for 10 minutes. Add the chicken stock, salt, and pepper and continue to cook, uncovered, for another 15 minutes. Add the Pernod and cook for 5 more minutes. Check for salt and pepper.
• Preheat the broiler.
• Ladle the soup into 6 to 8 ovenproof bowls and place 1 or 2 slices of French bread and a handful of Gruyère cheese on top of each bowl. Place the bowls on a baking sheet and slide them under the broiler for 3 minutes, or until the cheese is brown and bubbly, and serve.

POTATO, LEEK AND FENNEL SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.

CARAMELIZED FENNEL, LEEK & ONION GRATIN

Steps:

• Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
• In a high speed blender add the drained cashews and almond milk and blend until completely smooth. Pour the mixture into a pot and add in the mustard, pepper, nutritional yeast (or parmesan) and stock. Leave to simmer for 5 minutes or so until the liquid begins to thicken. It should coat the back of a spoon. Stir in 1 tsp fresh thyme
• In a cast iron skillet heat the oil on medium heat and then add in the leeks, onion, fennel and garlic. Sprinkle with salt and leave to cook for 10 minutes, until they become soft, slightly caramelized and golden in colour.
• Pour the cashew cream into the skillet and stir through so that it coats all of the vegetables. Transfer the skillet to the oven and bake for 20 minutes until bubbly and golden on top.
• Before serving sprinkle with fresh chopped parsley or thyme.