Potato Leek And Fennel Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

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

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

2 cups low sodium chicken broth or 2 cups vegetable broth
2 garlic cloves, shaved into thin chips
2 teaspoons fresh thyme
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs yukon gold potatoes
2 large leeks
1/2 teaspoon fresh thyme
cooking spray (I like the olive oil variety for this dish)

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

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.

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

POTATO, LEEK AND FENNEL SOUP



Potato, Leek and Fennel Soup image

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

2 tablespoons (1/4 stick) butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb, fronds reserved for garnish
4 14 1/2-ounce cans low-salt chicken broth
2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)

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.

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

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.)

More about "potato leek and fennel gratin recipes"

BAREFOOT CONTESSA | POTATO-FENNEL GRATIN (UPDATED)
barefoot-contessa-potato-fennel-gratin-updated image
Kosher salt and freshly ground black pepper. Preheat the oven to 350 degrees. Butter a 10 x 15 x 2-inch (10 cup) baking dish. Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Put the olive oil and butter …
From barefootcontessa.com


FENNEL & LEEK GRATIN RECIPE | RACHAEL RAY IN SEASON
fennel-leek-gratin-recipe-rachael-ray-in-season image
Step 1. Arrange a rack in the center of the oven; preheat to 375°. In a large wide heavy pot, melt half the butter over medium-high heat. Add half the sliced fennel and half the leeks. Cook, stirring occasionally, until the fennel and leeks are crisp-tender, 9 to 11 …
From rachaelraymag.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
recipes-dinners-and-easy-meal-ideas-food-network image
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border-right ...
From foodnetwork.com


POTATO, FENNEL, AND LEEK GRATIN WITH PROSCIUTTO AND …
potato-fennel-and-leek-gratin-with-prosciutto-and image
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 and the chestnuts. Transfer to the prepared baking dish, evening out the …
From finecooking.com


POTATO, LEEK, AND FENNEL GRATIN RECIPE | MYRECIPES
2009-08-24 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, …
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.


FENNEL LEEK POTATO GRATIN | IDAHO POTATO COMMISSION
Gruyere Mornay Sauce - Heat oil over medium-high heat in a small sauce pot.  - Add thyme and garlic and sweat for about a minute.  - 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.  Gratin - Cook fennel and leeks …
From wwwold.idahopotato.com


POTATO LEEK AND FENNEL GRATIN - GIVE IT SOME THYME | RECIPE
Feb 12, 2018 - This Potato Leek and Fennel Gratin is loaded with fontina and parmesan cheese, tender creamy potatoes and golden crispy edges.
From pinterest.ca


FENNEL, CARROT, AND LEEK GRATIN RECIPE | KITCHN
2021-10-29 Halve the bulbs lengthwise through the root. If the bulbs are large, halve each piece again. Thinly slice the fennel about 1/4-inch thick (about 4 cups). Peel and thinly slice 1 pound carrots on a slight diagonal (about 2 1/2 cups). Halve 1 large leek lengthwise and rinse between the layers to clean.
From thekitchn.com


INA GARTEN AU GRATIN POTATOES - THERESCIPES.INFO
Ina Garten's recipe for scalloped potatoes is called potato-fennel gratin. This side dish serves 10 people, and it requires approximately two hours of cooking time. Preheat the oven to 350 degrees Fahrenheit, and butter a 10-by-15-inch baking dish. Remove the stalks from two small fennel bulbs, then cut each bulb in half lengthwise.
From therecipes.info


POTATO FENNEL AND LEEK GRATIN - THERESCIPES.INFO
Potato, Leek and Fennel Gratin Recipe - Food.com great www.food.com. 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.
From therecipes.info


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 …
From rte.ie


CARAMELIZED LEEK, FENNEL & ONION GRATIN - 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, slightly caramelized and golden in colour. Pour the cashew cream into the skillet and …
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. Preheat an oven to 375°F. Place a row of fennel along the short end of the baking dish. Layer a single row of leeks on the fennel, overlapping slightly.
From joanneweir.com


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 with aluminum foil. Step 4. Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven.
From southernliving.com


POTATO, LEEK, AND FENNEL GRATIN - GLUTEN FREE RECIPES
Potato, Leek, And Fennel Gratin could be an outstanding recipe to try. One portion of this dish contains around 14g of protein, 38g of fat, and a total of 525 calories. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, kosher salt, heavy cream, and a few other things to make it today. From preparation to the ...
From fooddiez.com


POTATO, FENNEL, AND LEEK GRATIN - RECIPE - FINECOOKING
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 …
From mastercook.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, stirring occasionally. Add the thyme and stir through. Thinly slice the potatoes by hand with a sharp knife or using a mandolin, approx 3-5mm thick.
From villageformama.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 potatoes, cooked fennel & leeks, a sprinkling of grated Gruyere, 1/2 oz pour of the prepared Mornay cheese sauce and a pinch of salt & black pepper.
From getflavor.com


POTATO, LEEK AND FENNEL GRATIN - IQS RECIPES
Ingredients. 2 fennel bulbs.; 2 leeks, washed.; 80 ml olive oil.; 200 ml heavy cream.; 200 ml vegetable stock, hot.; 1 kg potatoes, peeled and thinly sliced.; 55 g fresh sourdough breadcrumbs.; 35 g parmesan, grated.; 1 teaspoon rosemary, roughly chopped.; Directions 1. Preheat the oven to 200°C (400°F) and grease a large baking dish (20×30 cm/8×12 in).
From recipes.28bysamwood.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 variation, try the Potato, Fennel, and Leek Gratin with Prosciutto and Chestnuts.
From pinterest.com


BAREFOOT CONTESSA | POTATO-FENNEL GRATIN (HALF-RECIPE) | RECIPES
Sauté the fennel and onions in the olive oil and butter on medium-low heat for 10 to 15 minutes, until tender. Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the potatoes in a large bowl with 1½ cups of the cream, 1 cup of the Gruyère, ½ teaspoon salt, and ¼ teaspoon pepper. Add the sautéed fennel and onion and ...
From barefootcontessa.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 pinch of salt & black pepper. Repeat layering process till flush with top of dish. Cook in preheated 350°F oven for 35 minutes to golden brown.
From idahopotato.com


POTATO, LEEK AND FENNEL GRATIN - THE GENTLE CHEF
2015-11-25 Add the leeks and fennel and sauté until tender and golden. Add the garlic, thyme and a dash of black pepper and sauté an additional minute. Remove from the heat and set aside. Preheat the oven to 375°F/190°C. Prepare the Gruyère cheese sauce; set aside over low heat to keep warm. Layer ⅓ of the potatoes in the bottom of the baking dish ...
From thegentlechef.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. 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.
From idahopotato.com


POTATO, FENNEL, AND LEEK GRATIN - RECIPE - FINECOOKING
For a fancier, more formal variation, try the Potato, Fennel, and Leek Gratin with Prosciutto and Chestnuts. May 10, 2020 - 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. Pinterest. Today ...
From pinterest.com


POTATO LEEK AND FENNEL GRATIN - ALL INFORMATION ABOUT HEALTHY …
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 …
From therecipes.info


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, put in a colander, and rinse clean with cool water. Rinse thoroughly, since grit and dirt tend to hide between the layers of leeks and a gritty gratin is no fun. In a ...
From thespruceeats.com


POTATO, LEEK, AND FENNEL GRATIN – MOVEABLE FEAST
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 minute more. Using a large spider or sieve, strain contents of pot and transfer to an ice bath. Let cool and drain. Pat dry.
From moveablefeast.relish.com


POTATO AND FENNEL GRATIN WITH LEEK CONFIT - THE WIMPY VEGETARIAN
2013-01-11 Smear 1/4 cup leek confit over the top of the fennel. Sprinkle a little of the bacon, cheeses, herbs, salt and pepper over the top. Repeat the layers three more times, but withhold a couple of tablespoons of cheese to the side. In a small pot over medium heat, melt the butter.
From thewimpyvegetarian.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 along with fennel, celeriac, potatoes, milk, bay leaf, thyme, leeks and salt in a pot. Bring to a boil and cook until the potatoes are barely tender.
From bigsislittledish.com


POTATO GRATIN WITH FENNEL AND LEEKS - BIGOVEN.COM
Use shallow 2 quart gratin dishes which allow for the most surface area, but 8 x 8 pyrex dishes also work. Prep and assemble all of the ingredients before slicing the potatoes or else the potatoes will begin to brown (do not store the sliced potatoes in water to prevent this or else the gratin will taste bland and watery). Parmesan cheese can be substituted for the Gruyere if desired - Potato ...
From bigoven.com


FENNEL POTATO GRATIN RECIPE | LEITE'S CULINARIA
2020-06-26 Preheat the oven to 400°F (204°C) and adjust an oven rack to the middle position. Lightly butter a broiler-safe 2-quart (1.9-liter) baking dish. In a heavy saucepan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 2 to 3 minutes. Stir in the garlic and cook, stirring, for 1 minute more.
From leitesculinaria.com


Related Search