Gratin Of Fennel And Potatoes Recipes

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PARMESAN FENNEL GRATIN

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10



Parmesan Fennel Gratin image

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.

3 medium fennel bulbs
1/2 cup chicken stock, preferably homemade
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, diced
3 tablespoons unsalted butter, melted
3/4 cup panko (Japanese bread flakes)
1 cup freshly grated Parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
1 1/2 teaspoons grated lemon zest

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



Fennel & potato gratin image

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

1 tbsp olive oil
1 bulb fennel , finely sliced (reserve the fronds)
squeeze of lemon juice
1 large garlic clove , crushed
200ml double cream
80ml vermouth or fino sherry
50ml semi-skimmed milk
butter , for greasing
600g floury potatoes (such as King Edward or Maris Piper), finely sliced

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



Potato-Fennel Gratin image

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.

2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
2 lbs russet potatoes (about 4 large)
2 cups heavy cream, plus
2 tablespoons heavy cream
2 1/2 cups gruyere cheese, grated (1/2 pound)
1 teaspoon kosher salt
1 teaspoon black pepper

GRATIN OF FENNEL AND POTATOES

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 2h

Yield Eight servings

Number Of Ingredients 10



Gratin Of Fennel And Potatoes image

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

3/4 pound fennel bulbs
3 to 4 cups chicken stock
4 large cloves garlic, peeled
2 teaspoons lemon juice
Salt to taste
1 pound red potatoes
1/4 cup freshly grated Parmesan cheese
Freshly ground black pepper to taste
3/4 cup fresh bread crumbs, preferably sourdough bread
1 tablespoon unsalted butter

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



Cheddar Fennel Potato Gratin image

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

9 cups sliced peeled potatoes
1 cup Dietz & Watson Yellow NY C-Sharp Cheddar Cheese, shredded
2 medium fennel bulbs, sliced
1 tablespoon butter
2 tablespoons all-purpose flour
1 ¼ cups chicken broth
1 cup heavy whipping cream
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg

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



Lighter fennel & potato gratin image

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

2 fennel bulbs , trimmed
3 tbsp olive oil
1kg floury potato , thinly sliced (see tip, below)
300ml vegetable stock
250g cherry tomato , preferably on the vine
25g parmesan (or vegetarian alternative), finely grated

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



Potato and Fennel Gratin image

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.

1 small fennel bulb, sliced
2 teaspoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1-1/2 cups whole milk
1-1/2 cups shredded Gruyere or Swiss cheese
3 medium potatoes, thinly sliced
1/2 cup soft bread crumbs

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



Potato, Leek and Fennel Gratin image

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

2 large fennel bulbs
2 leeks
2 tablespoons butter or 2 tablespoons margarine, melted
3/4 teaspoon salt
1 teaspoon fresh thyme, chopped
2 lbs baking potatoes, peeled and THINLY sliced
2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup whipping cream
2/3 cup milk
3 cups gruyere cheese, shredded
2 teaspoons fresh thyme, chopped
1/4 teaspoon ground pepper

POTATO-FENNEL GRATIN

Provided by Ina Garten

Categories     side-dish

Time 2h15m

Yield 10 servings

Number Of Ingredients 9



Potato-Fennel Gratin image

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.

1/2 teaspoon freshly ground black pepper
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt

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



Potato and Fennel Gratin image

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.)

2 tablespoons (1/4 stick) butter
3 cups chopped leeks (white and pale green parts only; about 4 large)
3 medium-size fresh fennel bulbs with fronds, trimmed, cored, thinly sliced, fronds reserved
2 pounds red-skinned potatoes, peeled, thinly sliced
1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)
1 1/2 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream

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FENNEL-AND-POTATO GRATIN RECIPE | SOUTHERN LIVING
Fennel-and-Potato Gratin gets a punch of flavor from nutmeg and fennel. This cheesy potato gratin is impressive enough for a holiday party, but it's easy enough to put together on a busy weeknight. Fennel-and-Potato Gratin gets a punch of flavor from nutmeg and fennel.
From southernliving.com


GRATIN OF FENNEL AND POTATOES BEST RECIPES
Gratin Of Fennel And Potatoes Best Recipes FENNEL & POTATO GRATIN. 2016-07-22. 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. Ingredients: 1 tbsp olive oil; 1 bulb fennel , finely sliced (reserve the fronds) squeeze of lemon juice; 1 large garlic …
From cookingtoday.net


POTATOES AU GRATIN WITH FENNEL AND BACON - POTATO CASSEROLE
Use 1/3 of the potatoes to make a layer in the bottom of a greased 9x13 inch baking dish. Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil. Pour about 1/3 of the cheese sauce over everything. Repeat layers two more times or until you run out of room. Cover the dish with a lid or aluminum foil.
From worldrecipes.org


POTATO AND FENNEL GRATIN - THE GLOBE AND MAIL
Add fennel seeds and sauté for 1 minute or until fragrant. Add fennel and leeks and sauté for 3 minutes or until softened. Stir in garlic and season with …
From theglobeandmail.com


POTATO-FENNEL GRATIN - FOOD GARDENING NETWORK
Potato-Fennel Gratin. By Norann Oleson. Print. Potato-Fennel Gratin. What a luxurious potato side dish this is! While it takes a bit of time to bake—so the potatoes are fully cooked through—your kitchen will smell glorious, and your taste buds will be delighted when you bite into this “elegant” potato dish. Serve as a side to meat or chicken or pork—this recipe will please …
From foodgardening.mequoda.com


POTATO FENNEL GRATIN - CANADIAN LIVING
In large skillet, heat oil over medium-low heat; cook fennel, onion and 1/4 tsp (1 mL) of the salt until softened, about 13 minutes. Let cool slightly. Meanwhile, using mandoline or food processor, slice potatoes 1/8-inch (3 mm) thick. Toss with pepper and remaining salt. Overlapping, arrange one-third in greased 13- x 9-inch (3 L) oval baking ...
From canadianliving.com


SWEET POTATO AND FENNEL GRATIN (DAIRY FREE, AIP, PALEO ...
In a large stockpot, heat olive oil on medium heat and sauté onions until caramelized, stirring frequently, – about 10 minutes. Add thinly sliced fennel, sea salt, thyme, basil, garlic and onion powder and a splash of water. Lower heat to low-medium and allow the fennel to cook until tender, about 10-12 minutes more.
From healmedelicious.com


POTATO-FENNEL GRATIN - FOOD NETWORK UK
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. 3) Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 480ml of the cream, 200g of the gruyere, salt and pepper. Add the sauteed fennel and onion and mix well.
From foodnetwork.co.uk


BEST AU GRATIN POTATOES RECIPE: A CHEF'S POMMES DE TERRE ...
You may have had au gratin potatoes before, but we bet you've never had them as good as these. A gratin is a culinary technique in which a casserole recipe is topped with a browned crust. The gratin originated in French cuisine, and is usually prepared in a shallow cooking vessel.The flavors are rich and delicious. This delicious Pommes de Terre Gratinées …
From 30seconds.com


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