Potato And Fennel Gratin Recipes

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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

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, 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 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

CELERIAC, FENNEL, POTATO GRATIN

for the first time, i saw celeriac for sale at my grocery store and bought it because i had kept hearing about it. i'm a celery lover, and am so glad to have discovered this new, interesting vegetable. we thought this turned out pretty good; i think it would be wonderful with cheese or even cream, but i was trying to be healthy that night.

Provided by crispychick

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10



Celeriac, Fennel, Potato Gratin image

Steps:

  • Mix melted butter and breadcrumbs and set aside. In the bottom of an 8x11 inch casserole dish, make one layer of potatoes. Salt and pepper. Next, layer celeriac. Salt and pepper. Sprinkle the garlic, onion, and fennel for next layer. Pour enough chicken broth to get about half way up the sides, and top with whole can of diced tomatoes. Salt and pepper. Loosely top with some tin foil and poke some holes in it so that some of the stock will evaporate and put in a 350-375 degree oven for about 45 minutes or until everything is cooked through. Remove foil and top with the breadcrumbs and continue to cook until golden brown.

Nutrition Facts : Calories 160.4, Fat 4.5, SaturatedFat 2.2, Cholesterol 9.4, Sodium 330.9, Carbohydrate 25.8, Fiber 3.3, Sugar 4.3, Protein 5.1

1 celery root, sliced thin
1 fennel bulb, sliced thin
2 -3 small potatoes, sliced thin
3 garlic cloves, sliced thin
1 small yellow onion, sliced thin
1 (14 ounce) can diced tomatoes
2 tablespoons butter
1 cup fresh coarse breadcrumbs
2 -3 cups chicken stock
salt and pepper

FENNEL-POTATO AU GRATIN

Here's another recipe I haven't tried yet, but plan to. Found it in a Taste of Home Magazine and described as: Tender potato slices in this cozy casserole have a mild fennel flavor with a hint of nutmeg. Add a creamy sauce and a sprinkling of Parmesan and you have a homey side dish. Sounds interesting doesn't it! Serves 12 so I'd probably have to cut it in half but would be perfect for a large gathering

Provided by Bonnie G 2

Categories     < 4 Hours

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 10



Fennel-Potato Au Gratin image

Steps:

  • In a greased shallow 3-quart 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°F for 1 hour or until potatoes are tender. Uncover; sprinkle with Parmesan cheese. Bake 15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 205.6, Fat 10.4, SaturatedFat 6.3, Cholesterol 35.2, Sodium 400.1, Carbohydrate 23, Fiber 3.1, Sugar 1.1, Protein 6

9 cups potatoes, sliced and peeled
1 medium fennel bulb, sliced
1 tablespoon butter
2 tablespoons all-purpose flour
1 1/4 cups chicken broth
1 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3/4 cup parmesan cheese, shredded

POTATO AND FENNEL GRATIN WITH GORGONZOLA, OLIVES AND TOMATO-MARJORAM SAUCE

Categories     Cheese     Olive     Potato     Side     Bake     Vegetarian     Lunch     Casserole/Gratin     Blue Cheese     Fennel     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10



Potato and Fennel Gratin with Gorgonzola, Olives and Tomato-Marjoram Sauce image

Steps:

  • Preheat oven to 375°F. Rub inside of 9x9x2-inch metal baking pan with garlic clove. Rub pan with 1/2 tablespoon butter. Cover bottom with 1/4 of potatoes, overlapping slightly. Sprinkle 1/3 of chopped olives over, then 1/4 of cheese. Top with 1/3 of fennel; sprinkle with salt and pepper and 1/3 of marjoram. Dot with 1 tablespoon butter. Repeat layering two more times. Top with remaining potatoes, then half of remaining cheese; dot with re-maining 1 tablespoon butter. Pour milk over; arrange halved olives atop. Sprinkle with salt and pepper. Cover pan with foil.
  • Bake gratin until vegetables are almost tender, about 50 minutes. Remove foil; sprinkle with remaining cheese. Bake uncovered until potatoes are tender and golden, about 25 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 20 minutes.) Let gratin stand 15 minutes. Serve with Tomato-Marjoram Sauce.

1 garlic clove, peeled, flattened
4 1/2 tablespoons butter, cut into pieces
2 pounds Yukon Gold potatoes or white-skinned potatoes, unpeeled, cut into 1/8-inch-thick rounds
1/4 cup oil-cured black olives, pitted, chopped
1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces)
2 medium fennel bulbs, trimmed, cored, cut into 1/4-inch-wide strips (about 3 cups)
1 teaspoon dried marjoram
1/2 cup hot whole milk
6 oil-cured black olives, pitted, halved
Tomato-Marjoram Sauce

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