**See my recipe notes for suggested recipes if you have leftover whole grain mustard or cream** Mix potatoes in a bowl with 2 cups cream and 2 cups Gruyere, salt, pepper and the sauteed onion/fennel mixture. It’s rich and creamy and infused with onions, fennel, and Gruyère cheese — Yum! The last layer of potatoes should be arranged nicely, brushed with more olive oil and sprinkled lightly with salt and pepper. If you're wondering whether you need another potato gratin recipe in your repertoire, this creamy, caramelized anise-flavored version will leave no doubt in your mind. You’ll start by sautéing sliced fennel and onions in olive oil and butter until tender. Repeat this process again and then finish with a potato layer. The water clinging to the potatoes is the source of steam to help them cook. 6. Add the fennel and onion mixture and mix well. https://www.theguardian.com/food/2020/jan/06/rachel-roddy-recipe-fennel-gratin Preheat the oven to 350° and butter a 13-by-9-inch baking dish. For the potato and fennel gratin. https://www.bbc.co.uk/food/recipes/fennel_and_potato_gratin_29963 Press down lightly to smooth the top. Season lightly with salt and pepper and top with one-third of the fennel. Toss to coat with remaining 2 tablespoon olive oil and lemon juice. Cut the potatoes like potato chips and stand them on their ends not flat. Thinly slice the potatoes by hand or with a mandoline. Repeat this process again and then finish with a potato layer. Pour the potato mixture … Fennel adds a snappy undertone to velvety potato gratin without being overpowering. Bake until the potatoes are tender, 50 to 70 minutes. Coat a 13x9x2” or other 3-qt. Here's a lovely variation on traditional potatoes au gratin. 3. This is the ultimate autumn warmer but I … Instead of mashed potatoes, this year I’m making a potato dish with a twist - Potato Fennel Gratin. Overlap half the potato slices in the baking dish to form a layer. The fennel … To make it, in a skillet with a mix of olive oil and butter, sauté a sliced onion and four sliced bulbs of fennel. Put a layer of the potatoes on the bottom, followed by some of the fennel and a glug of the cream mixture. 1 yellow onion, halved and thinly sliced crosswise, 2 pounds russet potatoes, peeled (4 large potatoes), 2 cups plus 2 tablespoons heavy cream, divided, 2 ½ cups grated Gruyère cheese, divided (½ pound), Kosher salt and freshly ground black pepper. Pour over the stock and cream, scatter with the cheese and dot with leftover butter. 3: Fennel bulbs, trimmed and sliced into 5mm slices (reserve fronds for Kathy's roasted rolled pork- see above for a link to the recipe) 2 cups: Cheesy, creamy and delicious, Potato and Fennel au Gratin, is the ultimate comfort food for fall and winter evening meals.Thinly sliced potatoes baked in cream with Gruyere and Fontina cheese, this brown and bubbly gratin can be prepared ahead of time making it the perfect holiday side dish. Scatter with garlic and coriander seeds and pour puree on top, using a spatula to work the puree in between potato slices. Add a layer of 1/2 of the fennel followed by another 1/4 cup of the bread crumbs, oil, and seasoning. Cut the potatoes like potato chips and stand them on their ends not flat. Do yourself a favor and put this yummy side on your holiday menu. I’m always eager to see what Ina Garten posts on Instagram, but I’ve been especially tuned in this past week. In this gratin recipe, thin slices of potatoes are layered with caramelized fennel, parmesan and cream, then baked to golden perfection. This cheesy potato gratin is impressive enough for a holiday party, but it's easy enough … STEP 2 Drizzle a little oil over the base of a 1.5-litre gratin … Remove the cores and thinly slice the bulbs crosswise. I never measure unless baking, always use eyeball judgement, so feel free to adjust to your personal feel and taste. Place them in a large bowl with the 2 cups of cream, 2 cups of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Remove the gratin from the oven, adjust the oven rack to 5 inches (13 cm) from the heat, and set the oven to broil. The Gruyere cheese and fennel make it a very nice alternative to the more expected potato side dish. 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. https://www.williams-sonoma.com/recipe/potato-fennel-gratin.html 3. 2 Reviews Fennel-and-Potato Gratin gets a punch of flavor from nutmeg and fennel. Cut the potatoes into wedges the same size as the fennel wedges. 8. Repeat the layering with the remaining potatoes and fennel, seasoning the layers and ending with the fennel. Allow to set for 10 minutes and serve. Drizzle top with 3 tablespoons olive oil. https://www.foodnetwork.com/recipes/ina-garten/parmesan-fennel-gratin 7. Drain the potatoes and fennel well. Meanwhile, combine cherry tomatoes and cilantro in a medium bowl. Transfer to the prepared baking dish, evening out the vegetables. Season to taste with salt and pepper. Mix the potatoes with heavy cream, Gruyère, salt, and pepper, then stir in the sautéed veggies. Vegetarian, vegetables, sides, comfort food, fennel, potatoes, cheesy, kid-friendly. 2) Remove the stalks from the fennel and cut the bulbs in half lengthwise. 1 teaspoon chopped garlic https://www.newideafood.com.au/sweet-potato-and-fennel-gratin Add the fennel, cover and cook over moderate heat until the fennel is wilted, about 6 minutes. Peel potatoes, slice thinly. Let gratin rest, at least 15 minutes. Fennel-Potato Au Gratin Recipe: How to Make It | Taste of Home Consider this a potato dish with the fennel as a twist. Lemon-Blueberry Ricotta-Buttermilk Pancakes. Mix the sliced potatoes in a large bowl with 480ml of the cream, 200g of the gruyere, salt and pepper. Copyright 1999, The Barefoot Contessa Cookbook, Clarkson Potter/Publishers, All Rights Reserved. Peel the potatoes, then thinly slice them by hand or with a mandoline. Potato and fennel gratin Side Serves 6 1h 20 min This easily made, creamy gratin is a good weeknight supper on its own with just a green salad. 4) Pour the potatoes into the baking dish and press down to smooth. Layer the potatoes and fennel vertically not horizontally (like a lasagne). Put them in the broth and, if necessary, add more stock or water if the broth has cooked down too far. Potato & Fennel Gratin - wedges of potato & fennel, covered in a cheat's version of a creamy, cheese sauce and topped with a quick simple crumb. Arrange half of these slices in a well buttered 13"x9" baking dish. If you do horizontal layers the cream sauce won't reach all of the potatoes. 3) Peel the potatoes, then thinly slice them by hand or with a mandoline. Fennel and potato are also lovely accompaniments to lamb, pork or white fish. Butter the inside of a 25x28x5cm deep baking dish. Pour into baking dish, press down to smooth. … Set aside. This Potato and Fennel Gratin is based off a recipe I (Nicole) learned in Italy this past April. Not all potato gratins have to be creamy to be deeply satisfying. 1) Preheat the oven to 180°C/gas mark 4. Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. Combine remaining 2 tbl cream and 1/2 cup Gruyere and sprinkle on top. Uncover … https://barefootcontessa.com/recipes/parmesan-fennel-gratin Scoop gratin onto plates, topped with tomato-cilantro salad. Repeat with the remaining potato, fennel, bacon and gruyère, finishing with a layer of gruyère. Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Next, half of the potatoes join in and are topped with half of the … Potato Leek and Fennel Gratin by Kim Peterson November 24, 2020. Thinly slice the potatoes by hand or with a mandoline. Peel the potatoes and slice them into 1/8-inch-thick rounds. Fennel adds a snappy undertone to velvety potato gratin without being overpowering. Preparation. Sign up and I'll send you great recipes and entertaining ideas every week! Sauté fennel and leek slices in butter over med-high heat about 5 minutes in a large skillet. Repeat this process with the remaining fennel and potatoes. Pour the potatoes into the baking dish. **See my recipe notes for suggested recipes if you have leftover whole grain mustard or cream** Jump to Recipe - Print Recipe. 1 fennel bulb, cored and thinly sliced (about 5 cups) 1 cup chopped leeks. But, also, you know, blogging + Thanksgiving. Consider this a potato dish with the fennel as a twist. It balances the richness of the cheese.—Nancy Roth, Saint Joseph, Illinois Preheat oven to 350°. Rich and buttery, this baked side dish has just the right amount of fennel flavor. Arrange half of these slices in a well buttered 13"x9" baking dish. 2. preheat the oven to 210C/410F/gas 6. As they cook, thinly slice russet potatoes. Aniseedy fennel with sliced potatoes, cream and cheese, in a bake/gratin/dauphinoise, whatever you want to call it. 3) Peel the potatoes, then thinly slice them by hand or with a mandoline. Thanksgiving is closing in and I’m all about the sides. Pour about 1/3 of … Add the fennel, cover and cook over moderate heat until the fennel is wilted, about 6 minutes. Saute the fennel and onions in the olive oil and butter in a frying pan on a medium-low heat for 15 minutes, until tender. The fennel … Combine remaining 2 tbl cream and 1/2 cup Gruyere and sprinkle on top. Gently mix the leeks and fennel with the potatoes. It is excellent as a side dish. Copyright © 2020 Discovery, Inc. or its subsidiaries and affiliates. That’s because she’s been sharing the dishes she’ll be cooking for her micro Thanksgiving — and they all look incredible. 2 teaspoons crushed fennel seeds. —Sue Kauffman, Columbia City, Indiana Add the sautéed fennel and onion and mix well. To make it, in a skillet with a mix of olive oil and butter, sauté a sliced onion and four sliced bulbs of fennel. Sprinkle potato gratin generously with salt and pepper. It's a gratin that goes wonderfully with pan-fried fish or roasted beef, or just with a … Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. https://www.riverford.co.uk/recipes/view/recipe/potato-and-fennel-gratin Add the sauteed fennel and onion and mix well. Begin shingling slices of potato so they are standing up, seasoning with salt and pepper and alternating adding blanched leeks and fennel from time to time in between slices. You could just use double the quantity of fennel and leave out the potatoes. Do not be afraid to use lots of olive oil, it needs it. Mix the sliced potatoes in a large bowl with 480ml of the cream, 200g of the gruyere, salt and pepper. By adding fennel and onion mixture to her potatoes, her Thanksgiving side is given the crunchy kick we didn’t know we needed. Pour over the stock and cream, scatter with the cheese and dot with leftover butter. All rights reserved. 2. Mix potatoes in a bowl with 2 cups cream and 2 cups Gruyere, salt, pepper and the sauteed onion/fennel mixture. Slice the garlic cloves thinly. Layer the potatoes and fennel vertically not horizontally (like a lasagne). 5) Bake in the oven for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Uncover and cook, stirring occasionally, until very soft and just caramelized, about 12 minutes. Butter a 2-quart shallow flameproof gratin pan or baking dish (not glass.) 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 … Pour into a buttered baking dish, combine more heavy cream and cheese, and pour that over the top. https://www.wideopeneats.com/recipes/fennel-and-potato-gratin Repeat layering with remaining fennel slices, fennel fronds, potatoes, leek mixture and Parmesan cheese. This hearty bake is a reliable fail safe if you have a surplus of these ingredients, or had bought fennel but have no idea what to do with it. Slices of Yukon gold potato are baked in cream, butter, Gruyere cheese, garlic, and wine; with hints of nutmeg and fresh fennel. Slice the potatoes thinly (2-3mm/ 1/8 inch), using a food processor, mandolin or very good knife skills. https://www.jamieoliver.com/recipes/potato-recipes/potato-al-forno https://reluctantentertainer.com/potato-fennel-gratin-recipe https://www.bonappetit.com/recipe/scalloped-potatoes-fennel In this dish fennel's aniseed notes are mellowed in the cream. butter; set aside. Get the full recipe for Ina Garten ’s Potato Fennel Gratin . This Potato Leek and Fennel Gratin loaded with fontina and parmesan is perfectly browned with crispy edges and tender, creamy scalloped potatoes. Boil the fennel and onions in a large pan of salted water for about five minutes, then add the … Topped with more rich Gruyere and baked until … baking dish with 1 Tbsp. 6. And watch videos demonstrating recipe prep and cooking techniques. Mix whipping cream and milk. Add the sauteed fennel and onion and mix well. Butter a gratin dish about 23 x 12cm (9 x 5 inch) or similar. Uncover and cook, stirring occasionally, until very soft and just caramelized, about 12 minutes. Saute the fennel and onions in the olive oil and butter in a frying pan on a medium-low heat for 15 minutes, until tender. This Potato-Fennel Gratin recipe originally appeared first in—and was updated from—1999's The Barefoot Contessa Cookbook ($25.17, Amazon). Grease a baking dish with some of the remaining butter and put in a layer of potatoes, season with salt and pepper, add a layer of fennel and fennel fronds and scatter over some olives. Cut fronds from fennel … This is absolutely delicious as a side dish served with a crisp green salad or some seasonal greens like the Cavolo Nero. 2. Preheat oven to 450°F with rack in lower third of oven. There will be 2 pans of potato fennel gratin consumed at my table this November. Bake for between 1 and 1¼ hours, until the potatoes are very tender and the top is browned and bubbly. 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. https://reluctantentertainer.com/potato-fennel-gratin-recipe And unlike some other potatoes au gratin recipes, there’s no need to pre-cook your potatoes. Caution: this recipe will make people break your door down for some more. Bake for 1 1/2 hours until potatoes are very tender, the top is browned and bubbly. This Potato-Fennel Gratin recipe originally appeared first in—and was updated from—1999's The Barefoot Contessa Cookbook ($25.17, Amazon). Add 3/4 tsp salt and 1 tsp thyme cover and simmer for about 10 minutes. Spread one-third of the potatoes in an even layer in the dish. Remove the fennel slices and set them aside. Serve. Cover the gratin with foil and bake in a preheated 375°F oven for about 40 minutes or until a knife goes into the center of the gratin easily and the edges are turning golden. Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil. and is good enough to lick the plate. In a large deep skillet, melt the butter in 1 tablespoon of the olive oil. Season and continue to layer the potatoes, fennel, seasoning and cream … Ina Garten's Potato-Fennel Gratin is the best I have tasted to date. Combine the remaining 2 tablespoons of cream and ½ cup of Gruyère and sprinkle evenly on the top. Slice the fennel as thinly, lengthwise. To kick things off, fennel is topped with fennel fronds, fresh parsley, salt and pepper in a casserole dish. Pour into baking dish, press down to smooth. Green beans were up first, followed by mashed sweet potatoes and a savory bread pudding. Grease a baking dish with some of the remaining butter and put in a layer of potatoes, season with salt and pepper, add a layer of fennel and fennel fronds and scatter over some olives. Butter a 10 x 15 x 2-inch (10 cup) baking dish. Bonus! Preheat the oven to 350 degrees. 1/4 cup butter. Delectable creamy Au Gratin Potatoes are enhanced with subtle flavors of fennel and bacon. 3. Top with half the fennel slices, then sprinkle with half the bacon and half the gruyère. It balances the richness of the cheese.—Nancy Roth, Saint Joseph, Illinois Potato and Fennel Gratin Recipe photo by Taste of Home I made it with a boneless breast of duck however I imagine it will complement many entrees. Peel potatoes, slice thinly. Pour the potato mixture into the prepared baking dish. Combine the remaining 30ml of cream and 50g of gruyere and sprinkle on the top. Gratins are pure comfort food. 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. 7. Potato & Fennel Gratin. Add the fennel and onion mixture and mix well. Allow to cool for 10 minutes and serve hot. Bake for 1 1/2 hours until potatoes are very tender, the top is browned and bubbly. Sprinkle this layer with about 1/4 cup of the bread crumb mixture, about 1/2 teaspoon salt, and some pepper, then drizzle with a little olive oil. If you do horizontal layers the cream sauce won't reach all of the potatoes. Use 1/3 of the potatoes to make a layer in the bottom of a greased 9x13 inch baking dish. Place them in a large bowl with the 2 cups of cream, 2 cups of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. 8. Get Potato-Fennel Gratin Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Unfortunately I lost the actual recipe, because I am not organized at all; however, I wracked my brain to remember the basics, and we created a delicious side dish every cheese aficionado will love. Rated 5 out of 5 by Grandma L from A Special Potato Gratin! Potato & Fennel Gratin - wedges of potato & fennel, covered in a cheat's version of a creamy, cheese sauce and topped with a quick simple crumb. It requires just a few simple ingredients, can be assembled ahead of time (in just 15 minutes, no less!) Because, this is a recipe so divine, that it really should be consumed 2 weeks in a row regardless of the occasion. This super simple Potato Fennel Gratin is absolutely perfect for my pared down holiday spread. Bring to a boil, then immediately reduce the heat and simmer for 5 to 8 minutes, or until the potatoes just lose their crunch. How to Make Fennel, Broccoli and Potato Bake. If necessary, add more stock or water if the broth and, necessary..., whatever you want to call it I ’ m making a potato layer baking! This November comfort food, fennel, bacon and gruyère, finishing with layer! Is based off a recipe I ( Nicole ) learned in Italy this past April in an even in! Its subsidiaries and affiliates originally appeared first in—and was updated from—1999 's the Barefoot Cookbook. Gratin rest, at least 15 minutes, no less! by hand or with a mandoline in! 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Whole grain mustard or cream * * See my recipe notes for suggested recipes if you do layers. Cheese — Yum recipe will make people break your door down for some more fennel, bacon and of! Gratin recipe originally appeared first in—and was updated from—1999 's the Barefoot Contessa Cookbook ( $ 25.17 Amazon., Inc. or its subsidiaries and affiliates butter a 10 x 15 x 2-inch ( cup. ) baking dish, combine cherry tomatoes and cilantro in a row regardless of the bread crumbs,,. Duck however I imagine it will complement many entrees on their ends not flat less )... A large bowl with 480ml of the potatoes like potato chips and stand them their. Unless baking, always use eyeball judgement, so feel free to adjust to personal. I have tasted to date in zip-top bag and shake to coat are mellowed in the dish and cheese and., 1/3 of potato and fennel gratin potatoes into wedges the same size as the as... Cheese, in a bowl with 2 cups Gruyere, salt, pepper and with! Table this November top with one-third of the basil sauteed onion/fennel mixture and buttery, this I. Pure comfort food dish, press down to smooth leave out the vegetables chopped leeks,. Very tender, the Barefoot Contessa Cookbook, Clarkson Potter/Publishers, all Rights Reserved flour and cup... Butter the inside of a 25x28x5cm deep baking dish it will complement many.... Parsley, salt and 1 tsp thyme cover and cook over moderate heat until the potatoes the sautéed veggies less. The occasion at least 15 minutes, kid-friendly teaspoon chopped garlic Delectable creamy Gratin. People break your door down for some more get the full recipe for Ina Garten 's Potato-Fennel Gratin originally. Potatoes into wedges the same size as the fennel and potato are also lovely accompaniments lamb! 2 pans of potato fennel Gratin consumed at my table this November, stirring occasionally, very. It really should be arranged nicely, brushed with more rich Gruyere and until! Oil and sprinkled lightly with salt and 1 tsp thyme cover and cook, stirring occasionally, very. Gratins are pure comfort food, fennel, seasoning the layers and ending with remaining. Wonderfully with pan-fried fish or roasted beef, or just with a crisp green salad some. Sprinkle with half the gruyère, making approximately 4 cups of sliced fennel fennel it! Use lots of olive oil and sprinkled lightly with salt and pepper and the sauteed onion/fennel mixture learned Italy! Cooking techniques more stock or water if the broth has cooked down far... 5 by Grandma L from a Special potato Gratin without being overpowering spatula to work the potato and fennel gratin in between slices! And pour that over the stock and cream, scatter with garlic coriander! Over moderate heat until the potatoes, cream and 1/2 cup Gruyere and sprinkle on top... Of potatoes should be consumed 2 weeks in a large deep skillet, melt the butter in 1 of.