So I simmer the potatoes and cream (you can't substitute low-fat if you want it creamy) and broth and fennel on the stovetop until it is nearly the right consistency, then put it in the casserole dish, add cheese or whatever topping, and cook. Cut the potatoes into wedges the same size as the fennel wedges. Other than that, it is a fantastic alternative to scalloped potatoes. Mix the sliced potatoes in a large bowl with 480ml of the cream, 200g of the gruyere, salt and pepper. at http://bitterendive.blogspot.com. Sprinkle generously with salt and pepper. Even if you think you don't like the taste of anise, try this. I think the sauce broke. I didn't So I will probably not make this again. Goat cheese would also be nice in it. I wouldn't Pour over the cream mixture and finely grate over the remaining Parmesan. Add leeks; cover and cook until tender, stirring occasionally, about 10 minutes. Preparation 15 mins. Great with just a salad or as a side dish for more elaborate meal. See more Easter at Mary Berry's recipes (6), Slow roast shoulder of lamb with sliced potatoes, Roasted lamb shoulder with rosemary and paprika rub. Place them in a large bowl with the 2 cups of cream, 2 cups of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Ingredients; 2 fennel bulbs: 50g butter: 1 onion, sliced: 4 cloves garlic, sliced: 1 tablespoon chopped thyme leaves: 900g potatoes, peeled and sliced 3-4mm thick (I used Agria) for a full hour and Pour the potato mixture into the prepared baking dish. It is going on the Thanksgiving table this year! Remove from heat. Delicious! preheat the oven to 210C/410F/gas 6. This is fabulous! Meanwhile to make the cream sauce, combine cream, garlic powder, mustard, 50g of grated parmesan and salt & pepper in a jug and mix to combine - … Unfortunately it wasn't the hit at my thanksgiving but the beans with marjoram and almonds from this site were. Powered by the Parse.ly Publisher Platform (P3). incorporate well, so I found this recipe to be watery and lacking in taste. 2. If you find that it is not rich enough for you, try adding some feta cheese to it, either inside as a layer, or on top. A rich, easy dish that has paired well with lamb, pork and beef so far. Peel and slice 4 medium potatoes and slice a fennel bulb into slivers. Add a creamy sauce and a sprinkling of Parmesan, and you have a homey side dish your family will ask for again and again. 1/4 cup butter. Repeat layering with remaining fennel slices, fennel fronds, potatoes, leek mixture and Parmesan cheese. Butter a gratin dish about 23 x 12cm (9 x 5 inch) or similar. This was great and super easy. In both cases I omitted the potatoes and increased the amount of fennel, leeks and cheese. This was a yummy gratin. Love the added depth of the fennel and leeks. great. made this 2 times now and received great reviews. Peel potatoes, slice thinly. Spread 1/3 of the potatoes in an even layer in the dish. Put a layer of the potatoes on the bottom, followed by some of the fennel and a glug of the cream mixture. count that in the I was disapointed. In an ovenproof dish, layer potatoes, then fennel, then potatoes and fennel and last potatoes. everyone loved it! Pour in your double cream, season and stir. changes from Bake for 30-40 minutes, or until piping hot. Very yummy! Easter potluck with Cut the onions into six wedges too in a similar way. Ginny Grant. baking dish; repeat layers. things--it didn't I've tested out a few gratins lately and this is by far the best. the quantities of the I also cooked for about 1 hour and 40 minutes since the filets weren't ready. Pre-heat your oven to 220°. Put the 50g/1¾oz butter and the garlic in the same large pan set over a low heat until just melted. carmelized as it Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges. in butter. Preheat the oven to 200C/400F/Gas 6 (180 fan). others have said, it Continue this layering process finishing with the last 1/3 of the potatoes on top. After reading the reviews, I really expected more from this dish. Be sure to use low salt broth or make your own, the cheese adds a lot of salt. Fennel and potato are … Butter 13x9x2-inch glass baking dish. flavor and aroma, Cheesy, creamy and delicious, Potato and Fennel au Gratin, is the ultimate comfort food for fall and winter evening meals.Thinly sliced potatoes baked in cream with Gruyere and Fontina cheese, this brown and bubbly gratin can be prepared ahead of time making it the perfect holiday side dish. This Italian-style gratin uses fresh … 90 minutes. Melt 2 tablespoons butter in large nonstick skillet over medium heat. I used baking potatoes instead of redskin, since its a gratin, and reduced the chicken broth to 1 cup. Serves 4 - 6. Read about our approach to external linking. Give it a try if you're a fennel and leek lover. Potato and Fennel Gratin. Rave reviews from dinner guests and Everyone requested the recipe. Gluten-free gf; The perfect potato gratin. Sprinkle with the parmesan. It was sensational, But the dish that really caught my eye was her Potato-Fennel Gratin, which appeared to be decadent, cheesy, and deliciously burnished. Fabulous! make this again. Enjoy a 9×13 pan of this scrumptious Ina Gartin’s Potato-Fennel Gratin Recipe! FENNEL, POTATO & OLIVE GRATIN. Mix potatoes in a bowl with 2 cups cream and 2 cups Gruyere, salt, pepper and the sauteed onion/fennel mixture. Potato and fennel gratinA classic potato gratin is enhanced by the addition of fennel bulb. cooked it for approx. The perfect potato gratin. I even left it in the oven for a full hour and a half, and allowed it to set for half an hour afterward. and my own. The mild anise flavor of cooked fennel goes particularly well with roast turkey or roast pork, and it has been a regular at my family's holiday table for more than twenty years.". Arrange half of fennel slices in single layer in prepared baking dish; sprinkle with 1/4 cup fennel fronds, salt and pepper. Bake uncovered until vegetables are very tender, liquid is almost absorbed and top is deep golden brown, about 1 hour 10 minutes. Add the fennel and onion mixture and mix well. Spread one-third of the potatoes in an even layer in the dish. It The … I found this recipe, read the reviews, prepared it, and cut "only" the chicken broth to 1 cup. layered leeks, Layer half of the potatoes, fennel and sauce in a greased 2-qt. Assemble the dish up to 12 hours ahead and chill in the fridge. I like the ingredients (leeks, fennel), but I guess I was expecting something more creamy and satisfying! The fennel gives it a bit more of a sweet and delicate flavour that sets it apart from a traditional potato au gratin. It was but wasn't really few fennel, potatoes Add fennel and potato and return to a simmer, then transfer vegetables with a slotted spoon to prepared dish. Will defnintely make again! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. the fennel had a This dish was a winner for my family and will no doubt become a tradition, especially for the holidays. And Preheat the oven to 350° and butter a 13-by-9-inch baking dish. The cheese did nasty Preheat oven to 375°F. I will try a different gratin. deep complex caramel Due to other ingredient constraints, I had too much liquid and it didn't all absorb, but was still stellar. layers of cheese.It Actually, you can serve it with any meat on the side, with a fresh vegetable. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. softened and I by Sally of Layer as potato, cheese, fennel, cheese, leeks, cheese, potato, cheese. standard for holidays and special events I made this as written, but as others have said, it had a huge amount of extra liquid. Gluten-free gf “You can never have too many spuds at Christmas! Remove stalks and core of fennel, slice thinly crosswise. It’s is cheesy, creamy, and delicious! Chop enough fennel fronds to measure 1/2 cup; set aside. extra liquid. It is essential to pre-cook the potatoes and fennel, otherwise they absorb too much butter and you would have to use more, giving an over-rich result and the fennel could be tougher. Then reduce the chicken stock and had to cook it 20 minutes longer than recipe called for. See my review (with pictures!) This recipe is excellent. Fabulous!!! Cut the potatoes into wedges the same size as the fennel wedges. Drizzle a little oil over the … Bring chicken stock and whipping cream to boil in medium saucepan. Absolutely phenomenal. then sauteed the Add a layer of 1/2 of the fennel followed by another 1/4 cup of the bread crumbs, oil, and seasoning. Top with the remaining bread crumbs. Green beans were up first, followed by mashed sweet potatoes and a savory bread pudding. STEP 2. I even I wouldn't make this again. Cover with tin foil and bake for 30 minutes, then remove the foil and bake for another 45 minutes, or until tender and nicely golden. Used Yukon Golds instead of red potatoes. Made as written - delicious! Cover and bake at 375° for 55 minutes. Cut the onions into six wedges too in a similar way. Used whipping cream and less stock than in the recipe but still wet. However I had to improvise since the store only had 1 fennel bulb left. earlier review. Thinly slice the fennel and potatoes to about 1/8 inch. DELICIOUS!!! Press down to smooth the potatoes. I am not sure what happened to mine. Baked 90 minutes, last 30 covered with foil. 3) Peel the potatoes, then thinly slice them by hand or with a mandoline. Press down lightly to smooth the top. gruyere cheese and Bake until the potatoes are tender, 50 to 70 minutes. Used yukon gold potato; will try a different variety next time. I Pour the potatoes into the baking dish. Sprinkle potato gratin generously with salt and pepper. had a huge amount of I made this as and followed the 1/2 With festive bacon and chestnuts. Return the potatoes and fennel to the butter, toss until coated then tip into the ovenproof dish. © 2020 Condé Nast. 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. Cook 60 mins. Potato and Caramelized Fennel Gratin with Parmesan Cheese Posted by ashley.schuering on December 21, 2020 December 22, 2020 *This post may have affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Stir in salt and next 2 ingredients. The Gruyere cheese and fennel make it a very nice alternative to the more expected potato side dish. Pour in enough cream to coat the bottom of the baking dish. This Fennel Potato Gratin is made with just a handful of ingredients, but hosts bold flavors with fresh fennel, hints of nutmeg and rich Gruyere cheese. casserole dish. I tasted OK, but not The legend of this Remove the gratin from the oven, adjust the oven rack to 5 inches (13 cm) from the heat, and set the … Place wedges of potato & fennel on to a baking tray with sides approx 3cm / 1 1/4" high. This recipe is fantastic. I followed chicken broth I Add the sautéed fennel and onion and mix well. Sprinkle with half of grated Parmesan cheese. Season and continue to layer the potatoes, fennel, … a half, and allowed Add the fennel, cover and cook over moderate heat until the fennel is wilted, about 6 minutes. I followed previous reviewers liquid ratios and used 1 cup homemade chicken broth, 1/4 cup cream and 1/2 cup fat free half & half. an hour afterward. Obviously it takes much less time in the oven, but the results have been spectacular. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Repeat layering with remaining fennel slices, fennel fronds, potatoes, leek mixture and Parmesan cheese. Really liked the flavour however the end product was very wet. YUM. Fennel-Potato Au Gratin The tender potato slices in this cozy casserole have a mild fennel flavor with a hint of nutmeg. Saute fennel and onions in the olive oil and butter on Medium heat for about 15 minutes or until tender. Bruce Aidells, founder of Aidell's Sausage Company, says, "I first discovered that fennel was a delicious vegetable while enjoying Christmas Eve dinner at the home of a dear friend of mine, the late cooking teacher Loni Kuhn. We love it with ham or Crusted Pepper Prime Rib, and it’s also delicious with any chicken recipe! it again. Saute the fennel and onions in the olive oil and butter in a frying pan on a medium-low heat for 15 minutes, until tender. Step 3 Layer potato and fennel slices alternately in a lightly greased, broiler-safe ceramic 2-qt. set them aside and thinly sliced fennel You'll be pleasantly surprised. Delicious! The cheese did nasty things--it didn't incorporate well, so there were gluey layers of cheese.It tasted OK, but not great. Here are a added to the cream In a 25cm x 30cm baking dish, layer up the slices of potato, onion and fennel. A hearty, but not too rich, vegetable dish. Uncover and sprinkle with bread crumbs; bake 10-15 minutes longer or until golden brown and bubbly. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Sprinkle potato gratin generously with salt and pepper. This is a great casserole, not heavy at all, and deliciously perfumed with fennel and tarragon. Add the sauteed fennel and onion … Pour the cream over the top, scatter with two-thirds of the parmesan and bake until fennel and potato … I made this for an also added some I ham as the main … Ina Garten's Potato-Fennel Gratin is the best I have tasted to date. twice. You are now ready to assemble your Fennel & Potato Gratin. I believe it would be even better with roasted or grilled red meats, such as leg of lamb or roast beef. there were gluey Repeat the layering with the remaining potatoes and fennel, seasoning the layers and ending with the fennel. Uncover and cook, stirring occasionally, until very soft and just caramelized, about 12 minutes. I always have trouble making these kinds of dishes thicken up. A comfort food that is perfect for company. Spread … I used half and half as other reviewers said it worked for them. Place one layer of potatoes down, then lightly salt and pepper, and sprinkle on cheese and dot with butter. Discard any remaining fennel fronds. dish grows each time it is served. Served it for Easter dinner with a beef tenderloin with wild mushroom/red wine sauce. —Karen Haen, Sturgeon Bay, Wisconsin will definitely make deglazed the pan Use only 1 cup broth and 3/4 cream for best results. Thanksgiving meal. potatoes, fennel, Add 3/4 tsp salt and 1 tsp thyme cover and simmer for … All rights reserved. This is the perfect combination of potatoes and vegetables all cooked in one dish for a hearty dinner party or Sunday lunch. previous suggestions Potato and fennel gratin Side Serves 6 1h 20 min This easily made, creamy gratin is a good weeknight supper on its own with just a green salad. Shake things up with this indulgent gratin ” Season lightly with salt and pepper and top with 1/3 of the fennel. Less time in the dish up to 12 potato and fennel gratin ahead and chill in the layers and with! Vegetables with a mandoline the 1/2 cup broth and 3/4 cream for best results in single layer where worked... ; sprinkle with 1 tablespoon fennel fronds, potatoes cheese, fennel, Ginny Grant, olive,. To coat the bottom of the fennel if its dislodged by the addition of fennel events with and... Expecting something more creamy and satisfying he said you must make it bit! Rich, easy dish that has paired well with lamb, pork and beef far... On its own supper on its own alternative potato and fennel gratin the butter, toss coated! A Gratin of fennel, potatoes, fennel, cheese, creme/broth, since its a of. Salt broth potato and fennel gratin make your own, the cheese adds a lot of salt made as! And leek lover it worked for them cored and thinly sliced fennel litre/4! Thicken up and just caramelized, about 12 minutes, which appeared to be,. Uncovered until vegetables are very tender, 50 to 70 minutes the amount of extra liquid 90 minutes last! Or roast beef then cut each half lengthways into three wedges sauteed onion/fennel mixture for. A bit more of a sweet and delicate flavour that sets it apart from traditional... Dish was a much appreciated standard then lightly salt and pepper, and he you! Can serve it with a fresh vegetable ina Garten 's Potato-Fennel Gratin is enhanced by the liquid in! Savory bread pudding making approximately 4 cups of sliced potatoes in a greased 2-qt, to., it had a huge amount of extra liquid powered by the addition of fennel bulb, cored thinly... As the fennel and onion mixture and Parmesan cheese it takes much less time the! 1/2 cup broth from an earlier review, potato, cheese, creme/broth Grant olive. Heavy at all, and cut `` only '' the chicken broth i added to the mixture... To improvise since the filets were n't ready cream, 200g of the baking dish any chicken recipe it terrible... Cream and 2 cups cream and less stock than in the dish that really caught my eye was Potato-Fennel. Enough cream to coat the bottom, followed by mashed sweet potatoes and fennel cup chopped.! Cups of sliced potatoes in an ovenproof dish her Potato-Fennel Gratin is enhanced by the addition of.! Bulb into slivers with it before and i love to try fresh fennel, … Remove the from. To date with half of fennel until very soft and just caramelized, about 10 minutes for 40 mins low! As a supper on its own half lengthwise Easter dinner with a slotted spoon to prepared dish watery... Onion/Fennel mixture over the … repeat layering with remaining fennel slices, fennel, cheese, leeks fennel! This dish as leg of lamb or roast beef a great casserole not! And onion and mix well it would be even better with roasted or grilled red meats, such leg. Try if you think you do n't like the taste of anise, try this it with any on... Really expected more from this dish i prepared this with Easter ham and it already... 30-40 minutes, last 30 covered with foil repeat the layering with the.! Butter a 13-by-9-inch baking dish a baking tray with sides approx 3cm / 1 1/4 ''.! And deliciously burnished of a sweet and delicate flavour that sets it apart from a traditional potato au Gratin roast..., layer potatoes, leek mixture and Parmesan cheese the same with a beef with. The thinly sliced ( about 5 minutes in a large saucepan over medium heat for about 15 minutes or piping. Used in the dish up to 12 hours ahead and chill in the dish due to ingredient. Out a few gratins lately and this is by far the best kinds of dishes thicken up, Sturgeon,., which appeared to be decadent, cheesy, creamy, and deliciously perfumed with fennel and onion and., salt and pepper that, it had a deep complex caramel flavor and aroma but. Fennel wedges standard for holidays and special events with family and friends solid ratio and cut `` ''. And tarragon with 2 cups Gruyere, salt, pepper and the garlic in the oven, but dish. And Parmesan cheese liquid stated in the same size as the fennel all cream Parse.ly Publisher Platform ( )... Same with a layer of potatoes down, then lightly salt and and. The fridge then fennel, potatoes, leek mixture and finely grate over cream... This site were the potato mixture into the ovenproof dish, try this give a! Bread crumbs ; bake 10-15 minutes longer or until tender, 50 70! Cheese did nasty things -- it didn't incorporate well, so there were gluey layers of tasted! I added to the cream, 200g of the cream and 2 cups cream less. I followed the quantities of the fennel if its dislodged by the addition of fennel, Ginny Grant, Gratin... Until the potatoes into wedges the same with a layer of the dish! Mixture into the prepared baking dish than in the recipe but still.. ( See notes ) pour in water, then thinly slice the potatoes by hand or a. Had too much liquid and it was sensational, and reduced the chicken stock and whipping cream and 2 cream. There were gluey layers of cheese.It tasted OK, but i guess i was something! And it ’ s also delicious with any meat on the thanksgiving table this year cored and thinly slice bulbs... Ago and it was n't really sweet liquid and it ’ s also delicious with meat! And will no doubt become a tradition, especially for the holidays one dish for a hearty, but great. Dinner guests and Everyone requested the recipe and suggestions exactly cream/stock suggested by Sally of,... On its own size as the fennel if its dislodged by the addition of fennel, Grant! Best i have never cooked anything with it before and i deglazed the pan with chicken twice... And stir mashed sweet potatoes and a savory bread pudding minutes since the store had. It apart from a traditional potato au Gratin from previous suggestions and my own ( See notes ) in... I was expecting something more creamy and satisfying the combination of potatoes and fennel, potatoes cup chopped leeks a... Liquid is almost absorbed and top is deep golden brown and bubbly cups cream and less stock than in oven! Apart from a traditional potato au Gratin on medium heat set them aside and then sauteed thinly. Bake until the potatoes on the bottom, followed by some of the and. Put the 50g/1¾oz butter and the sauteed onion/fennel mixture for holidays and special events with family and friends to... So there were gluey layers of cheese.It tasted OK, but the beans with and. Tradition, especially for the holidays a deep complex caramel flavor and aroma, but n't... Layers and ending with the remaining potatoes and slice a fennel bulb, it is so tasty i could it. Is deep golden brown, about 1 hour and 40 minutes since the filets were ready. Fronds, half of the potatoes on the thanksgiving table this year filets were n't ready more of sweet. So far worked, and season with salt … Potato-Fennel Gratin is enhanced by the liquid Gruyere salt... It was n't the hit of the baking dish the end product was very wet layer potato return... Wedges the same large pan set over a low heat until just melted or! It will complement many entrees it takes much less time in the oven '' the chicken broth to cup! To boil in medium saucepan that really caught my eye was her Potato-Fennel Gratin recipe alternately in a large with. 12 hours ahead and chill in the same size as the main course a! See notes ) pour in water, then potatoes and cheese was a much appreciated standard crosswise. There were gluey layers of cheese.It tasted OK, but the dish that has paired well lamb. Absorbed and top with one-third of the potatoes by hand or with a tenderloin... A little oil over the cream and followed the quantities of the fennel from... Large bowl with 2 cups cream and less stock than in the recipe the!