Scalloped Red Potatoes With Leeks And Fennel Recipes

ROASTED POTATOES AND FENNEL

Steps:

• Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

MOM'S RED SCALLOPED POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
• Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
• Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
• Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.

SCALLOPED POTATOES WITH LEEKS

Steps:

• Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
• Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
• Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.

CREAMY POTATO LEEK GRATIN WITH FENNEL

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!

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.

SCALLOPED RED POTATOES WITH LEEKS AND FENNEL

Steps:

• Preheat oven to 400 degrees.
• In a large skillet, melt butter over medium heat. Add leek, fennel, garlic, 1/2 teaspoons salt, and 1/4 teaspoons pepper; cook for 10-12 minutes, stirring frequently, until tender.
• In a medium bowl, combine cream, remaining 1 teaspoons salt, and remaining 1/2 tsp pepper; whisk to combine well.
• In a separate bowl, combine cheeses.
• In a 2 quart baking dish, layer half of potatoes, half of leek mixture, half of cheese, and half of cream mixture, repeat layers. Place dish on a baking sheet. Cover with nonstick aluminum foil. Bake for 1 hour and 30 minutes. Remove foil, and continue baking for 15 minutes, or until potatoes are tender. Let stand for 15 minutes before serving.

SCALLOPED POTATOES WITH LEEKS AND CREAM

Steps:

• preheat oven to 375 degrees.
• Melt 1/4 cup butter in heavy large skillet over medium heat. Add sliced leaks and stir to coat. Reduce heat to medium low.
• Cover and cook until leeks are tender, stirring occasionally, about 8 minutes. Uncover and cook until almost all liquid is absorbed, about 3 minutes.
• rub 9x13 inch baking dish with 1 Tablespoon butter.
• Mix cream and garlic in small bowl.
• Arrange half of potatoes in prepared dish. Season generously with salt and pepper. Cover with leeks. Sprinkle with half of cheese. Ladle half of cream mixture over potatoes and leeks. Repeat layering with remaining potatoes, cheese (you may use either white cheddar or Gruyere cheese). and cream mixture. Sprinkle with Parmesan.
• This can be prepared 6 hours ahead. Cover and refrigerate.
• Let stand 1 hour at room temperature before baking. Bake until potatoes are tender and top is deep golden brown, about 1 hours and 15 minutes. Let stand 15 minutes at room temperature before serving.

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.

LEEK AND FENNEL MASHED POTATOES

Steps:

• Wash leeks in a bowl of water, then lift into a sieve to drain.
• Cook leeks with 1/4 teaspoon salt in 1 teaspoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until soft and beginning to brown, 6 to 8 minutes, then transfer to a bowl. Reserve skillet.
• Peel and quarter potatoes, then cover with salted cold water by 1 inch in a 4-quart saucepan and simmer until tender, 20 to 25 minutes.
• While potatoes are simmering, cook fennel with remaining 1/4 teaspoon salt in remaining teaspoon butter in skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add broth and simmer, covered, until tender, 10 to 12 minutes.
• Drain potatoes and force through ricer or food mill back into saucepan. Stir in milk, leeks, fennel, and pepper.