Scalloped Fennel And Potatoes Food

ROASTED POTATOES AND FENNEL

Steps:

• Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

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.

SCALLOP POTATOES WITH GOUDA AND FENNEL

Steps:

• Preheat oven to 400°F. Generously butter 8x8-inch glass baking dish with 2-inch-high sides. Combine cream, half and half, fresh fennel and fennel seeds in heavy large skillet. Thinly slice potatoes and add to skillet. Bring mixture to boil over high heat, stirring frequently to separate vegetables slices. Boil 5 minutes. Season generously with salt and pepper. Transfer half of potato mixture to prepared baking dish. Sprinkle half of Gouda over. Top with remaining, potato mixture. Firmly press mixture down. Sprinkle remaining Gouda over. Cover dish tightly with foil. Bake until potatoes are tender, about 40 minutes. Uncover and bake until top is golden brown, about 10 minutes longer. Let stand 10 minutes before serving.

SCALLOPED FENNEL AND POTATOES

Steps:

• Preheat oven to 400°F. and lightly butter two 3-quart gratin dishes (about 15 by 10 by 2 inches).
• Mince garlic and in a large bowl whisk together with 4 cups cream, broth, flour, salt, nutmeg, and pepper.
• Trim fennel stalks flush with bulbs, reserving stalks for another use, and cut bulbs crosswise into 1/4-inch-thick slices. Divide fennel into 4 equal portions. Peel potatoes and with a mandoline or other manual slicer cut crosswise into 1/8-inch-thick slices. Divide potatoes into 6 equal portions. In 1 gratin dish arrange 1 portion potatoes, spreading evenly, and top with 1 portion fennel slices. Top fennel with a second portion potatoes, spreading evenly. Season layer with salt and pepper and top with a second portion fennel. Pour half of cream mixture over fennel and top with a third portion potatoes, overlapping them. Press down on potatoes to temporarily submerge them in cream mixture.
• Repeat layering in second gratin dish.
• Melt butter. Brush scalloped vegetables with all of butter and bake in upper and lower thirds of oven 30 minutes. Remove gratin dishes from oven and pour 1/2 cup remaining cream evenly over each top potato layer. Season scalloped vegetables with salt and pepper and bake, switching positions of dishes in oven, 30 minutes more, or until tops are golden and potatoes are tender. Scalloped vegetables may be baked 1 day ahead and cooled completely before being chilled, covered. Bring scalloped vegetables to room temperature before reheating, covered.

SCALLOPED POTATOES WITH FENNEL, MUSHROOMS AND GOAT CHEESE

Steps:

• Preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add mushrooms and fennel seeds and sauté until mushrooms are brown, about 10 minutes. Stir in garlic, then flour.
• Gradually stir milk and cream into mushroom mixture. Simmer over medium heat until sauce thickens slightly, stirring often, about 5 minutes. Add half of goat cheese, 1/3 cup Parmesan, salt and pepper. Stir until goat cheese melts, about 1 minute. Remove from heat.
• Mix potatoes, sliced fennel and mushroom mixture in large bowl. Transfer to prepared baking dish. Cover dish with foil. Bake until potatoes are almost tender, about 1 hour. Sprinkle with remaining goat cheese and 2 tablespoons Parmesan, then paprika. Bake uncovered until vegetables are very tender, about 30 minutes longer. Remove from oven; let stand 15 minutes. Top with reserved chopped fennel fronds.

SCALLOPED RED POTATOES WITH LEEKS AND FENNEL

Steps:

• Preheat oven to 400 degrees.
• In a large skillet, melt butter over medium heat. Add leek, fennel, garlic, 1/2 teaspoons salt, and 1/4 teaspoons pepper; cook for 10-12 minutes, stirring frequently, until tender.
• In a medium bowl, combine cream, remaining 1 teaspoons salt, and remaining 1/2 tsp pepper; whisk to combine well.
• In a separate bowl, combine cheeses.
• In a 2 quart baking dish, layer half of potatoes, half of leek mixture, half of cheese, and half of cream mixture, repeat layers. Place dish on a baking sheet. Cover with nonstick aluminum foil. Bake for 1 hour and 30 minutes. Remove foil, and continue baking for 15 minutes, or until potatoes are tender. Let stand for 15 minutes before serving.