Scalloped Potatoes And Fennel Food

SCALLOPED POTATOES AND FENNEL

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Place garlic cloves and rosemary sprigs in bottom of prepared baking dish. Combine cream, coarse salt, and white pepper in large bowl.
• Cut off any stalks and fronds from fennel bulbs; discard stalks. Finely chop fennel fronds; cover and chill. Using V-slicer or mandoline, thinly slice fennel bulbs. Layer half of fennel slices evenly atop garlic and rosemary in baking dish. Peel potatoes and place immediately in large bowl of cold water to prevent discoloration. Working with 1 potato at a time, use a V-slicer or mandoline to thinly slice into rounds. Immediately add potatoes to bowl with cream mixture, turning to coat potatoes. Arrange half of potato slices evenly over fennel slices in baking dish, reserving cream mixture in bowl. Repeat layering with remaining fennel slices, then remaining potato slices. Pour cream mixture in bowl over fennel-potato mixture in baking dish. Dot with butter cubes. Cover baking dish with foil, doming foil slightly (do not allow foil to touch potatoes).
• Bake scalloped potatoes until almost tender when pierced with knife, about 1 hour 15 minutes. Increase oven temperature to 425°F. Remove foil and bake uncovered until potatoes are tender and top is deep golden brown, about 20 minutes longer. Remove from oven and let rest 15 minutes. Sprinkle with reserved fennel fronds and serve.

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.

CRISPY POTATOES WITH FENNEL

Steps:

• Heat oven to 475°F. Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from fennel bulb, reserving fronds for another use. Thinly slice bulb.
• In 9-inch cast-iron skillet, heat oil over medium heat. Remove from heat. Arrange half of the potato slices in skillet. Layer with fennel slices and remaining potatoes. Sprinkle with chopped thyme, the salt and pepper. Cover with foil.
• Bake 35 minutes. Uncover; bake 15 minutes longer or until potatoes are lightly browned. Serve hot or at room temperature. Garnish with thyme leaves.

FENNEL-POTATO AU GRATIN

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.

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.

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.

MOM'S SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
• Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
• Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
• Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
• Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

ROASTED POTATOES, CARROTS, AND FENNEL

Steps:

• Preheat oven to 425.
• In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
• Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.

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.

ROASTED POTATOES AND FENNEL

Steps:

• Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core.
• Combine fennel, potato, and remaining ingredients in a bowl; toss well.
• Arrange fennel mixture in a single layer in a cast iron pan.
• Bake at 425º for 50 minutes or until vegetables are tender, stirring once.

SCALLOPED POTATOES 'N' FRANKS

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add parsley. , Place half of the potatoes in a greased 2-qt. baking dish; top with half of the sauce. Arrange hot dogs over the sauce. Top with remaining potatoes and sauce. , Cover and bake at 350° for 1-1/2 hours or until bubbly and potatoes are tender. Uncover and bake 10 minutes longer or until lightly browned.

CHEDDAR FENNEL POTATO GRATIN

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.