Fennel Dauphinoise Recipes
FENNEL DAUPHINOISE
Potatoes gratin is a French bistro classic and this creamy version for two has mild aniseedy flavour from added fennel
Provided by Sara Buenfeld
Categories Side dish
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put potatoes, fennel, and garlic in a medium non-stick pan. Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender.
- Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with parmesan. Bake for 40 mins until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving.
Nutrition Facts : Calories 432 calories, Fat 33 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium
CLASSIC BISTRO POTATO GRATIN DAUPHINOISE
Provided by Food Network
Yield 6 to 8 portions
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Butter a 2 quart flame proof casserole or gratin dish.
- Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
- Combine the garlic, cream, salt and pepper in a small bowl.
- Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
- Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
- Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
- Remove the gratin from the oven and allow to cool for 10 minutes before serving.
SAUCY SALMON, FENNEL AND POTATO GRATIN DAUPHINOISE
My latest culinary discovery and invention! I had some lovely fresh salmon fillets, a fennel bulb and lots of potatoes.....so, I thought I would make a one dish meal out of it. Everyone loved it and it is light enough to eat any time of the year. Do try to use WHOLE boned & skinned salmon fillets - they sit so well lengthways in your gratin dish! I added no garlic to mine - I felt that the fennel and onion flavours were enough; but if you like, a clove or two at the most might be a tasty addition. Serve with chilled Chablis, Colombard,Chardonnay or a good Rose wine for a delightful lunch or supper. We ate this with crusty bread and a big bowl of mixed salad.....plus a couple bottles of wine! This serves 6 people as a main meal, but it can be reduced or increased according to your menu requirements.
Provided by French Tart
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180C/350°F.
- Grease a large and preferably oval or rectangular oven dish (Gratin dish) with half of the butter.
- Layer half of the potatoes on the bottom of the dish, then arrange half of the fennel slices and half of the onion slices over the top. Season well with black pepper and some salt to taste.
- Carefully lay the salmon fillets over the top and continue with the onion, fennel and potato slices in that order - ending with the potatoes.
- Dot with the remaining butter and pour the creme fraiche or milk/cream mixture over the top.
- Season with black pepper and salt.
- Bake for 1 to 1 1/2 hours in a pre-heated oven, until the top is golden brown and the potatoes are soft when tested.
- Serve hot with lemon wedges and the green tops of the fennel bulb; crusty bread and salad would be lovely accompaniments.
Nutrition Facts : Calories 598.9, Fat 24.1, SaturatedFat 12.5, Cholesterol 143.1, Sodium 182.5, Carbohydrate 58.7, Fiber 8.1, Sugar 3.2, Protein 37.8
CREAMY POTATO DAUPHINOISE
This creamy potato dish with Gruyere cheese can be eaten as a main meal with a big salad or as a side with meat or roasted veg.
Provided by English_Rose
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F
- Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse, then pat dry with kitchen paper.
- Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer.
- Add the potatoes, cover and simmer for 10 mins until just tender. Season well.
- Transfer to a buttered, ovenproof dish and sprinkle over the cheese.
- Bake for 25 mins until golden.
- Serve with a leafy green salad.
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Method. Preheat the oven to 180°C. Rub a gratin dish with butter. Bring 2 saucepans of water to the boil. Trim off and reserve any leafy fronds from the fennel, then trim the base, removing the bare minimum as you want the fennel to hold together at the roots.
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Add the fennel and lemon to separate saucepans of boiling water and blanch – the fennel for 3–4 minutes, the lemon for 1 minute only. Drain both. Arrange the fennel and lemon in the gratin dish, seasoning the layers with salt and pepper as you go. In a bowl, whisk the cream with the milk and flour (just to combine, you do not want it to ...
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