Fennel Leeks Potatoe Au Gratin Recipes

POTATO, FENNEL, AND LEEK GRATIN

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.

POTATO, LEEK AND FENNEL GRATIN

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.

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.

CELERIAC, FENNEL, POTATO GRATIN

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.

FENNEL AU GRATIN

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add fennel; cover and cook for 6-8 minutes or until crisp-tender. Drain and pat dry; place in a greased 11x7-in. baking dish., In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in Gruyere cheese. Pour over fennel and sprinkle with Parmesan cheese., Cover and bake at 375° for 15 minutes. Uncover; bake 15-20 minutes longer or until golden brown and bubbly.

CHEDDAR FENNEL POTATO GRATIN

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.

POTATO LEEK GRATIN

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.

FENNEL-POTATO AU GRATIN

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.

GRATIN OF FENNEL AND POTATOES

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.

POTATO AND FENNEL GRATIN

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.)

POTATO FENNEL GRATIN

Steps:

• Preheat oven to 450°F with rack in lower third of oven. Butter a 2-quart shallow flameproof gratin pan or baking dish (not glass.)
• Cut fronds from fennel and chop enough to measure 1 tablespoon. Set aside. Cut off and discard stalks. Quarter fennel lengthwise and cut very thinly with slicer into a large bowl.
• Peel potatoes and cut very thinly with slicer into bowl. Add butter with 3/4 teaspoon salt and 1/4 teaspoon pepper and toss to coat.
• Transfer vegetables to gratin dish, spreading them out in an even layer, and cover tightly with foil.
• Bake 30 minutes, then reduce oven to 350°F and continue to bake until vegetables are tender, 20 to 25 minutes more.
• Remove from oven and remove foil, then sprinkle gratin evenly with cheese.
• Preheat broiler and broil gratin 4 to 5 inches from heat just until cheese is lightly golden 4 to 5 minutes.
• Let gratin stand 5 minutes before serving.