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.
LEEK AND POTATO CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
- In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
- Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
- Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
- Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.
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
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
GRATIN OF FENNEL AND POTATOES
Provided by Nancy Harmon Jenkins
Categories side dish
Time 2h
Yield Eight servings
Number Of Ingredients 10
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
POTATO & LEEK GRATIN
A Weight Watchers recipe for an elegant but easy side dish. Posting it here to save for my Easter menu but thought other chefs might be interested as well. (Core or 2 points)
Provided by justcallmetoni
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the broth in a large saucepan along with the seasonings (1 1/2 teaspoons thyme, garlic chips, salt and pepper).
- Trim off the dark green part of the leek. (Use for another purpose.) Take the white-light green portion and split in half lengthwise. Place that in a water bath and rinse well, changing water as needed in order to remove all dirt and sand from the leek. Once clean, slice the leek into thin half discs. Place into the pot of seasoned broth.
- Peel potatoes and slice very thin by hand or by using a mandoline or food processor. Slices should be less than 1/4 inch thick. Place potatoes in the saucepan.
- Preheat oven to 400 degrees.
- Heat contents of the saucepan to a boil over medium-high heat. Reduce flame to a simmer and cook until the potatoes are tooth tender - you can bite'em but they still have some resistance - about 5 minutes.
- Place the contents of the saucepan into 6 individual gratin dishes, ramekins or custard cups. Press down to level the tops. (should your mixture only partially fill the dishes, add a mixture of water and additional broth so that the tops of the contents is within a half inch of the lip of the dish.) Garnish with the remaining thyme.
- Set the dishes on a baking sheet and bake for 30 minutes. Check for potatoes for doneness. Apply a *very* quick application of cooking spray to the tops to aide crispness. Cook an additional 10 minutes or until the potatoes are done and the tops are a crispy golden brown.
- For Vegetarian do not use the Chicken Broth option.
Nutrition Facts : Calories 131.7, Fat 0.7, SaturatedFat 0.2, Sodium 131.6, Carbohydrate 28.5, Fiber 2.7, Sugar 2.3, Protein 4.3
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
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
POTATO, LEEK AND FENNEL SOUP
Provided by Jeanne Silvestri
Categories Soup/Stew Potato Vegetable Christmas Quick & Easy Fennel Leek Spring Bon Appétit Florida
Yield Serves 8
Number Of Ingredients 5
Steps:
- Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.
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
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
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
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.)
More about "potato leek and fennel gratin recipes"
CREAMY POTATO LEEK GRATIN WITH FENNEL AND GRUYERE
From giveitsomethyme.com
5/5 (7)Total Time 1 hr 30 minsCategory Side DishCalories 337 per serving
- Melt 2 tablespoons butter in large skillet over medium heat. Add leeks and cook until tender, stirring occasionally, about 10 minutes.
- Arrange half of sliced fennel in a single layer in prepared baking dish. Sprinkle with 1 tablespoon fennel fronds, half of the parsley, and season with salt and pepper.
POTATO, LEEK, AND FENNEL GRATIN RECIPE | MYRECIPES
From myrecipes.com
Servings 8-10
- Rinse fennel thoroughly. Trim stalks to within 1" of bulbs. Discard hard outside stalks; reserve fennel tops for another use. Cut a slice off bottom of bulbs. Cut out core from bottom of bulbs. Starting at 1 side, cut bulbs lengthwise into 1/4"-thick slices. Set aside.
- Remove root, tough outer leaves, and tops from leeks, leaving 1" of dark leaves. Wash leeks thoroughly; cut into 1/4"-thick slices.
- Sauté fennel and leeks in melted butter in a large skillet over medium-high heat 5 minutes. Add 3/4 teaspoon salt and 1 teaspoon thyme; cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Set aside.
- Combine potato, flour, and 1/2 teaspoon salt in a large zip-top plastic bag. Seal; toss to coat well. Arrange half of potato in a buttered gratin dish or 13" x 9" baking dish.
POTATO, FENNEL, AND LEEK GRATIN - RECIPE - FINECOOKING
From finecooking.com
4.4/5 (7)Category Side DishesCuisine AmericanCalories 380 per serving
POTATO, LEEK AND FENNEL GRATIN - THE GENTLE CHEF
From thegentlechef.com
4.8/5 (5)Estimated Reading Time 2 mins
CELERY ROOT FENNEL GRATIN WITH GRUYERE RECIPE - FOOD NEWS
From foodnewsnews.com
LEEK, FENNEL AND POTATO BAKE RECIPE | GOOD FOOD
From goodfood.com.au
CARAMELISED LEEK, FENNEL & POTATO GRATIN - VILLAGE FOR MAMA
From villageformama.com
POTATO, LEEK, AND FENNEL GRATIN – MOVEABLE FEAST
From moveablefeast.relish.com
POTATO FENNEL AND LEEK GRATIN - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
BAREFOOT CONTESSA | POTATO-FENNEL GRATIN (HALF-RECIPE) | RECIPES
From barefootcontessa.com
LEEKS AND FENNEL RECIPES - THERESCIPES.INFO
From therecipes.info
POTATO, LEEK, AND FENNEL GRATIN | FENNEL GRATIN, GRATIN RECIPE, …
From pinterest.ca
GRATIN OF FENNEL, LEEKS AND POTATOES - JOANNEWEIR.COM
From joanneweir.com
FENNEL LEEK POTATO GRATIN | IDAHO POTATO COMMISSION
From idahopotato.com
POTATO, LEEK AND FENNEL GRATIN - IQS RECIPES
From recipes.28bysamwood.com
FENNEL LEEK IDAHO® POTATO GRATIN - FLAVOR & THE MENU
From getflavor.com
BAREFOOT CONTESSA | POTATO-FENNEL GRATIN (UPDATED)
From barefootcontessa.com
CARAMELIZED LEEK, FENNEL & ONION GRATIN (VEGAN - EVERY LAST BITE
From everylastbite.com
POTATO, CELERIAC, FENNEL AND LEEK GRATIN - BIG SIS LITTLE DISH
From bigsislittledish.com
POTATO AND FENNEL GRATIN WITH LEEK CONFIT - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
LEEK AND POTATO GRATIN RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
TWO POTATO AND LEEK GRATIN - GLUTEN FREE RECIPES
From fooddiez.com
CREAMY LEEK AND FENNEL GRATIN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
POTATO, FENNEL AND LEEK GRATIN - RTE
From rte.ie
FENNEL AND POTATO SOUP | FOOD, STUFFED PEPPERS, HEAT CREAM
From pinterest.ca
FENNEL AND POTATO GRATIN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THIS INA GARTEN POTATO DISH IS PERFECT FOR CHRISTMAS
From insider.com
POTATO, FENNEL, AND LEEK GRATIN - RECIPE - FINECOOKING
From pinterest.com.au
FENNEL, CARROT, AND LEEK GRATIN RECIPE | KITCHN
From thekitchn.com
SHRIMP AND LEEK GRATIN - THERESCIPES.INFO
From therecipes.info
POTATO LEEK AND CHEESE GRATIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
POTATO GRATIN WITH FENNEL AND LEEKS - BIGOVEN.COM
From bigoven.com
LEEK AND TOMATO GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
FENNEL LEEK POTATO GRATIN
From idahopotato.com
POTATO, FENNEL, AND LEEK GRATIN WITH PROSCIUTTO AND CHESTNUTS
From finecooking.com
GRATIN OF POTATO, FENNEL AND LEEKS - CUESA
From cuesa.org
You'll also love