Pour the potatoes into the baking dish. I used 2% milk and a mixture of fresh grated parm and gruyere. I think I forgot a couple of steps. Remove their cores and slice bulbs crosswise thinly about 4 cups fennel. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Carefully pour the milk over the potatoes. Next time when I make this just for us I will try out the Gruyere. For a longer wait, stop initial cooking just before all milk has evaporated. Dot with the diced butter. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Sprinkle with salt and pepper.
Cover with aluminum foil and transfer to the oven. Every time I think of a gratin, the image of us relaxing on the beach after supper, realizing that the world was pretty good after all, drinking the last of our hot chocolate, comes to mind. A scant few ounces of cheese I used Swiss! Remove the cores and thinly slice the bulbs crosswise. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. This one did not disappoint! This is my all time favorite dish â no kidding. The reason is fennel as extensive as the key ingredients to deliver strong taste and nutritious aspect.
One of the best things I have ever made. Bake at 375 degrees until the cream has thickened and the potatoes are cooked through, about 60-90 minutes, removing the the foil for the last 15 minutes of cooking to brown the top slightly. The gratin is done when the potatoes are soft and the top is golden brown. Add the sauteed fennel and onion and mix well. Wash the leeks to remove any grit and slice thinly crosswise.
And I will tell you they are worth every last calorie. Let stand for 10-15 minutes before slicing and serving. Bake for 20 minutes until hot and bubbly. Shortly before serving, dot with 2 Tb butter, reheat on top of stove, and set in a 425-degree oven for 5 to 10 minutes to finish cooking. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Preheat oven to 350 Degrees.
You can add more fennel, onion, and potatoes for more serving. Oh, and some paprika as well. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. And that makes the title of this recipe even more weighty. For your information, this kind of meal is also called potato fennel gratin. Find out more about cookies by reading our updated , which contains further information about the cookies and other technologies we use and information about how to disable them.
This is one of my favorites from that awesome Waters cookbook maybe not the most original of them, but totally geared at tweaking and highly adaptable recipes which is the best kind and I made this recently. Want to make it again as part of a brunch. Remove from the oven and raise the oven temperature to 425 degrees. Only thing we were unsure of was what kind of baking dish to use â we ended up using one that was pretty with ceramic handles but perhaps a bit too deep, a shallower dish might have been better. Press down to smooth the potatoes. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel.
This must also be awesome with tomato slices and a generous layer of basil. Used simple tasty cheddar in between the layers as we had some fussy eaters as guests. Last step, final 5 minutes, add homemade breadcrumbs on top of the cheese for a pretty crust. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Mix the sliced potatoes with 2 cups of cream, 2 cups of Gruyere, salt and pepper and the sauteed fennel and onion mixture. This is another recipe triumph by â one that has become a regular at our family holiday celebrations. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
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. Hold sliced potatoes in a large bowl of cold water while you work to keep them from browning. Here we go: Wash and peel 2 pounds of potatoes. Sure enough, if you thinly slice the potatoes into a bowl of cold water to keep them from browning while you work and then drain them and toss them with the cream, you can dump the whole thing into a large baking dish and press them down into a layered dish like this just as easily. Swap celery root, parsnips or turnip slices for half the potatoes. This is a very basic, but exceedingly delicious, version of the much-beloved side dish. We only have them once or twice a year and boy do we savor every bite.