Awesome Potato Au Gratin With Fennel And Leek Recipes

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CREAMY POTATO LEEK GRATIN WITH FENNEL



Creamy Potato Leek Gratin with Fennel image

This Creamy Potato Leek Gratin loaded with gruyere and parmesan cheese will bring smiling faces to the dinner table! Perfectly browned with crispy edges and rich, tender scalloped potatoes baked in whole milk and heavy cream. An indulgent side that'll have your gang asking for more!

Provided by Kim Peterson

Categories     Side Dish

Time 1h30m

Number Of Ingredients 10

2 tablespoons butter
3 leeks (, white and pale green parts only sliced into ¼-inch half moons)
4 cloves garlic (, minced)
2 fennel bulbs with fronds (, trimmed, cored, thinly sliced, 2 tablespoons fronds reserved)
¼ cup fresh parsley (, chopped)
3 pounds red-skinned or yukon gold potatoes (, peeled, cut into ¼-inch thick slices)
2 cups gruyere cheese (, shredded )
1 1/2 cups Parmesan cheese (, freshly grated)
1 cup whole milk
1 cup heavy cream

Steps:

  • Preheat oven to 375°F. Butter 13x9x2-inch baking dish.
  • Melt 2 tablespoons butter or olive oil in large skillet over medium heat. Add leeks and cook until tender, stirring occasionally, about 7 minutes.
  • Add garlic and cook 1 minute, stirring frequently. Remove from heat.
  • Arrange half of sliced fennel in a even layer in prepared baking dish. Sprinkle with 1 tablespoon fennel fronds, half of the parsley, and season with salt and pepper.
  • Arrange half of sliced potatoes overlapping slightly on top of the fennel and herbs. Top potatoes with half of leek mixture. Sprinkle generously with salt and pepper. Spread half of gruyere and grated parmesan cheese over.
  • Repeat layering with remaining fennel, herbs, potatoes, leek mixture, and cheeses. Sprinkle assembled gratin with salt and pepper.
  • Bring whole milk and heavy cream to a simmer in a small saucepan. Pour mixture over gratin.
  • Bake uncovered until vegetables are very tender, liquid is almost absorbed and top is deep golden brown, about 1 hour to 1 hour 10 minutes.
  • Let gratin rest 10 minutes before serving. Garnish with extra fennel fronds and parsley. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 337 kcal, Carbohydrate 28 g, Protein 15 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 325 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g

POTATO, FENNEL, AND LEEK GRATIN



Potato, Fennel, and Leek Gratin image

Aromatic fennel and leeks add depth of flavor to a classic potato gratin, but it's the cheesy topping that will have you going back for seconds. For a fancier, more formal variation, try the Potato, Fennel, and Leek Gratin with Prosciutto and Chestnuts.

Provided by Jeanne Kelley

Categories     Side dishes

Yield 10 to 12

Number Of Ingredients 9

3 Tbs. unsalted butter, softened
2-1/2 lb. Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 7 cups)
2-1/2 cups heavy cream
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1 tsp. fennel seeds, lightly crushed
3 large leeks, white and pale-green parts only, trimmed, halved, and sliced crosswise 1/2 inch thick
1-1/2 to 1-3/4 lb. fennel bulbs, trimmed, quartered, cored, and thinly sliced (about 5 cups)
8 oz. Gruyère, grated (about 2 cups)

Steps:

  • Position a rack in the center of the oven and heat the oven to 400°F. Grease the bottom and sides of a 10×15-inch (4 quart) baking dish with 1 Tbs. of the butter.
  • Put the potatoes, cream, garlic, 1-1/2 tsp. salt, and 1/2 tsp. pepper in an 8-quart pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are barely tender when pierced with a fork, about 8 minutes.
  • Meanwhile, melt the remaining 2 Tbs. butter in a heavy-duty 12-inch skillet over medium heat. Add the fennel seeds and stir just until fragrant, about 30 seconds. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes.
  • Gently mix the leeks and fennel with the potatoes. Transfer to the prepared baking dish, evening out the vegetables. 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 knife, 35 to 40 minutes. (If the top is becoming too brown before the vegetables are done, cover the gratin loosely with foil.) Let cool for 10 to 20 minutes before serving.

Nutrition Facts : ServingSize 10 to 12, Calories 380 kcal, Fat 250 kcal, SaturatedFat 17 g, TransFat 28 g, Carbohydrate 26 g, Fiber 3 g, Protein 9 g, Cholesterol 95 mg, Sodium 320 mg, UnsaturatedFat 9 g

POTATO & LEEK GRATIN



Potato & leek gratin image

A creamy supper dish that's cooked in one pot, and is easily made vegetarian

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Supper

Time 1h45m

Number Of Ingredients 10

125ml stock (made with a cube - whatever you've got)
carton double cream
150ml milk
1 garlic clove, crushed
1 bay leaf
a knob of butter, for greasing
800g potato, peeled and thinly sliced
2 leeks, washed and thinly sliced
175g sliced ham, chopped (optional)
85g cheddar, grated

Steps:

  • Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
  • Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
  • Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife - they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

Nutrition Facts : Calories 486 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.95 milligram of sodium

POTATO LEEK GRATIN



Potato Leek Gratin image

Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.

Provided by Melissa Clark

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, more for greasing the pan
2 large leeks, trimmed and halved lengthwise
1 1/2 pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
1/4 teaspoon freshly ground nutmeg
3/4 cup Gruyère, grated

Steps:

  • Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
  • Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
  • Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
  • Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
  • Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams

FENNEL-POTATO AU GRATIN



Fennel-Potato Au Gratin image

The 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 your family will ask for again and again. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h55m

Yield 12 servings.

Number Of Ingredients 10

9 cups sliced peeled potatoes
2 medium fennel bulbs, 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 shredded Parmesan cheese

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.

Nutrition Facts : Calories 218 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 423mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.

CREAMY POTATO AND LEEK GRATIN



Creamy Potato and Leek Gratin image

Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds are simmered in milk and cream-preserves their distinct flavors. The glorious results will supply the homiest meatloaf supper with pizzazz.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     Thanksgiving     Entertaining     Winter     Side     Casserole/Gratin     Potato     Leek     Milk/Cream     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 8

9 medium leeks ( about 3 lb; white and pale green parts only)
3 Tbsp unsalted butter
2 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 cup whole milk
2 tsp thyme leaves
Special Equipment
An adjustable-blade slicer

Steps:

  • Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
  • Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
  • Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
  • Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
  • Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
  • Do Ahead
  • Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.

POTATO, LEEK AND FENNEL GRATIN



Potato, Leek and Fennel Gratin image

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

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

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

POTATO-FENNEL GRATIN



Potato-Fennel Gratin image

Provided by Ina Garten

Categories     side-dish

Time 2h15m

Yield 10 servings

Number Of Ingredients 9

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

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.

GRATIN OF FENNEL AND POTATOES



Gratin Of Fennel And Potatoes image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 2h

Yield Eight servings

Number Of Ingredients 10

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

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

AU GRATIN POTATOES 'N' LEEKS



Au Gratin Potatoes 'n' Leeks image

I love making casseroles during the holidays. It made me a fan of Gruyere cheese for au Gratin dishes. -Rosalie Hughes, Boise, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 12 servings.

Number Of Ingredients 13

8 cups sliced peeled potatoes (1/4-inch slices)
3 medium leeks (white portion only), cut into 1/2-inch slices
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups 2% milk
4 ounces Gruyere or Swiss cheese, shredded
1/8 teaspoon ground nutmeg
CRUMB TOPPING:
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1/4 cup shredded cheddar cheese

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Add leeks; return to a boil. Cover and cook for 5 minutes. Drain and pat dry. Place in a greased 13-in. x 9-in. baking dish., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and nutmeg until cheese is melted. Pour over potato mixture. Toss bread crumbs and butter; sprinkle over the top. , Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 15-20 minutes longer or until potatoes are tender.

Nutrition Facts :

POTATO AND FENNEL GRATIN



Potato and Fennel Gratin image

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

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

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.)

LIGHTER FENNEL & POTATO GRATIN



Lighter fennel & potato gratin image

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

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

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

LEEKS AND POTATOES AU GRATIN



Leeks and Potatoes Au Gratin image

Comfort food from the Deep South. This recipe derives from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

12 leeks, chopped and cleaned very well
6 potatoes, peeled
1 cup white sauce (White Sauce (Cheesy or Not) Medium Sauce or your own recipe)
1/2 cup grated cheese
salt and pepper, to taste
breadcrumbs

Steps:

  • Cook leeks in boiling water; boil and slice potatoes.
  • Drain both very well.
  • Arrange the vegetables in a baking dish and pour the white sauce over them.
  • Add the cheese, bread crumbs and seasonings; bake at 350F for 15 minutes or until heated through and bubbly.

Nutrition Facts : Calories 365, Fat 7.5, SaturatedFat 2.8, Cholesterol 8.9, Sodium 286.9, Carbohydrate 67, Fiber 8, Sugar 10.4, Protein 10.4

CHEDDAR FENNEL POTATO GRATIN



Cheddar Fennel Potato Gratin image

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

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

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

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From allrecipes.com


POTATO, FENNEL AND LEEK GRATIN - RTE.IE
2011-10-05 1 ½ pounds waxy potatoes; 12 pitted black olives (coarsely chopped) Method. Heat the olive oil in a pan and add the leeks, ground fennel, pinch of salt, and a little pepper. Sauté …
From rte.ie


FENNEL-AND-POTATO GRATIN RECIPE | SOUTHERN LIVING
Stir in salt and next 2 ingredients. Step 3. Layer potato and fennel slices alternately in a lightly greased, broiler-safe ceramic 2-qt. casserole dish. Spread cheese sauce over layers. Cover …
From southernliving.com


15 COMFORTING POTATO GRATIN RECIPES | MYRECIPES
2021-12-20 Potato and Leek Gratin. A mandoline will slice the potatoes quickly and to the same thickness, though a sharp knife will also work. Instead of being buried in cream, the …
From myrecipes.com


POTATO, CELERIAC, FENNEL AND LEEK GRATIN - BIG SIS LITTLE DISH
2010-12-21 2 Tablespoons butter. Preheat the oven to 375 degrees. Rub a 9″x 12″ gratin dish with the crushed garlic clove and then slather the dish with butter. Place the rest of the garlic …
From bigsislittledish.com


AU GRATIN POTATO RECIPE WITH FENNEL AND OLIVES | HEATHER LIKES FOOD
2019-10-09 Mix the sliced potatoes and olives with the heavy whipping cream, salt, pepper, and all but a few tablespoons of the cheese. Add the sautéed fennel and onion and mix to …
From heatherlikesfood.com


FENNEL LEEK IDAHO® POTATO GRATIN - FLAVOR & THE MENU
2021-10-05 Gratin. Cook fennel and leeks down slow and low in 1 teaspoon melted butter, then cool for layering. Apply more melted butter to bottoms of gratin plates. Layer sliced …
From getflavor.com


CARAMELIZED LEEK, FENNEL & ONION GRATIN (VEGAN - EVERY LAST BITE
2018-11-17 In a cast iron skillet heat the oil on medium heat and then add in the leeks, onion, fennel and garlic. Sprinkle with salt and leave to cook for 10 minutes, until they become soft, …
From everylastbite.com


GRATIN OF FENNEL, LEEKS AND POTATOES - JOANNEWEIR.COM
Drain. Bring another large saucepan of salted water to a boil. Cook the potatoes until crisp yet tender, 8 minutes. Drain. Butter a 13 X 9" baking dish with remaining 2 teaspoons butter. …
From joanneweir.com


POTATO, LEEK, AND FENNEL GRATIN – MOVEABLE FEAST - RELISH
Instructions. Preheat oven to 400°F. Bring a large pot of water to a boil. Salt generously and add fennel slices. Let cook, 2 minutes. Add leek slices, and if using frozen peas, add peas. Cook 1 …
From moveablefeast.relish.com


POTATO, FENNEL, AND LEEK GRATIN - RECIPE - FINECOOKING
Aug 8, 2017 - Aromatic fennel and leeks add depth of flavor to a classic potato gratin, but it’s the cheesy topping that will have you going back for seconds. For a fancier, more formal …
From pinterest.com


FENNEL AND POTATO AU GRATIN - TABLE MAGAZINE
2022-01-04 This rustic, simple adaptation on the traditional Potatoes Au Gratin has an unexpected addition of fennel that makes it a perfect holiday (or any day) side dish. 1 …
From tablemagazine.com


FENNEL LEEK POTATO GRATIN - IDAHO POTATO COMMISSION
Add heavy cream and bring to a simmer. Mix cornstarch with water to make a thick slurry. Add cornstarch slurry to simmering cream and slowly stir in the grated cheese. Blend until smooth. …
From idahopotato.com


CARAMELISED LEEK, FENNEL & POTATO GRATIN - VILLAGE FOR MAMA
2021-08-30 Grease a lasagna dish or ovenproof dish of your choice. Finely chop the leek, fennel and garlic. Add to a large frypan and sauté in ghee for 15 minutes over medium heat, …
From villageformama.com


POTATO LEEK AND CHEESE GRATIN RECIPE - THE SPRUCE EATS
2021-12-06 Steps to Make It. Preheat an oven to 375 F. Clean and chop the leeks: Cut off the root ends and dark green leaves, slice the white and light green part in half lengthwise, chop, …
From thespruceeats.com


POTATO LEEK GRATIN - WHOLESOME MADE EASY
2020-11-11 Preheat oven to 375 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray. Use a mandoline or a food processor with the slicing blade to thinly slice the …
From wholesomemadeeasy.com


FENNEL LEEK POTATO GRATIN - IDAHO® POTATO COMMISSION
Apply more melted butter to bottoms of gratin plates. Layer sliced potatoes, cooked fennel & leeks, a sprinkling of grated Gruyere, 1/2 oz pour of the prepared Mornay cheese sauce and a …
From idahopotato.com


LEEK POTATO GRATIN RECIPE - FOOD NEWS
Cover the bottom of the dish with 1/4 of the potato slices and sprinkle with salt and pepper. Spread 1/2 of the cooked leeks on the potatoes. Layer another 1/4 of the potatoes. Sprinkle …
From foodnewsnews.com


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