That’s because she’s been sharing the dishes she’ll be cooking for her micro Thanksgiving — and they all look incredible. One of the key flavors in this Kale Fennel & Rice Gratin comes from using Gruyère as the cheese in this recipe. Arrange one-quarter of the potatoes, in an even layer, over breadcrumbs. Trim the 4 or 5 large fennel bulbs (each 3 to 4 inches), or 6 to 8 small fennel bulbs (each 2 to 3 inches), with some fronds attached 1 tablespoon salt 1 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil 4 tablespoons butter ¾ cup homemade stock or other high-quality stock ¼ cup good white wine. Potatoes, cheese and cream, three ingredients… Bake, covered for 20 minutes. Mix the potatoes, cooked fennel and onion, cream, salt, pepper and fresh grated Gruyère cheese (use a cheese grater to grate the cheese – fresh grated cheese is the BEST). Peel and very thinly slice the potatoes. Fennel. Preheat the oven to 350 degrees F. Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish. Fennel Au Gratin . Sprinkle with flour, salt, and nutmeg; add fennel … Top with ⅓ of fennel mixture. 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. Green beans were up first, followed by mashed sweet potatoes and a savory bread pudding. Stir well and cover; cook for 5 minutes, or until softened. The ingredients fennel and Gruyère cheese really elevate what are basically au gratin potatoes into a special dish. Lightly oil shallow 2-quart glass or ceramic baking dish. Gruyère is, admittedly, more expensive than the Swiss cheese you might buy at the supermarket deli counter, but a … Potato, Red Beet, Turnip and Gruyère Gratin (Gluten-Free, … A dish for special occasions! 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) ½ cup pitted black olives: 200ml vegetable or chicken stock: ½ cup cream: ½ cup grated cheese (gruyère, aged gouda or Swiss are all good) Top evenly with one-third of the • 1 large fennel bulb, cored and sliced very thin • 2 cloves garlic, minced • ½ tsp dried thyme leaves • coarse ground black pepper, to taste • 2 cups Gruyère Cheese Sauce (see following recipe) Gratin Preparation Grease the interior of a shallow, rectangular baking dish with 1 tablespoon butter or margarine and set aside. Bake for between 1 and 1 1/4 hours, until the potatoes are very tender and the top is browned and bubbly. Present!" It’s can go from the oven to the table, or can be cooked ahead and … Spread the love. Cheesy, creamy and delicious, Potato and Fennel au Gratin, is the ultimate comfort food for fall and winter evening meals. The fennel flavor of my little bulb, regrettably, didn’t rise through all the potato-y, buttery, Cheddar-y depth to say "Fennel! Cover lightly with foil and bake for about 40 minutes. Thinly sliced fennel bulbs are sautéed with finely sliced onion until tender and translucent. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove from heat. Then, get the sautéed fennel and onion. Preparation. 2-3 fennel bulbs 1 1/2 cups chicken stock 6 tablespoons melted butter, divided 1 teaspoon salt 1 cup unseasoned bread crumbs 3 ounces gruyere, finely grated 3 tablespoons chopped fresh flat-leaf parsley Pour the potato mixture into the prepared baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Peel potatoes, slice thinly. Fennel Gratin . Ingredients. Gruyère is a type of Swiss cheese with a distinctive, nutty flavor. This Potato-Fennel Gratin recipe originally appeared first in—and was updated from—1999's The Barefoot Contessa Cookbook ($25.17, Amazon). Save a handful of cheese to sprinkle the top later. 28th February 2017 . Remove stalks and core of fennel, slice thinly crosswise. Place the fennel and celeriac in a bowl with the cooled onions, thyme and cumin, and season well. Nigella Lawson's Fennel Gratin Recipe |Sunday Roast Side Dish Turn oven down to oven to 350º. Stir the cauliflower into the fennel and onion mixture and add the béchamel. In prepared dish, arrange ⅓ of potato slices in even layer. Pour half the potatoes into the prepared baking dish and sprinkle with a little Gruyere cheese. Add the fennel and onion mixture and mix well. Combine the remaining 2 Tbs. Pour into baking dish, press down to smooth. Cook the fennel and onion in the olive oil and butter on a medium-low heat until tender, about 10-15 minutes. of cream and 1/2 cup (2 oz./60 g) Gruyère and sprinkle evenly on the top. Heat 1½tbsp oil in a large frying pan over medium-high heat and fry fennel, until golden and softening, about 10min. 3 tablespoons butter Cover with foil. November 5, 2018; Emily Bartlett; Light and a little bit sweet, fennel bulb has hint of anise. Add the fennel and cauliflower to a large baking dish and pour over the cheese sauce (photos 7 & 8).Cover the dish with tin foil and bake in the oven for 20 minutes. Add the cream and cheeses (reserving a handful to finish), and mix well, making sure that all … Heat up 2 ounces of butter and olive oil in a Dutch oven or large cast iron pan and sear each side of the fennel. Cheese Sauce. Mea culpa. Add fennel slices, and sauté 4 to 5 minutes or until tender. Served with layers of melted parmesan, gruyere, and mozzarella cheese – fennel au gratin hits all the right notes of texture and flavor. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Press down lightly to smooth the top. Use medium-low heat and wait until the fennel looks tender. Sprinkle with ½ cup Gruyère. INGREDIENTS. Saute fennel and onions in the olive oil and butter on Medium heat for about 15 minutes or until tender. Repeat layering twice more. Luxurious lobster is given the treatment it deserves in this beautiful gratin, enriched with a Le Gruyère AOP cheese sauce. ZUCCHINI GRATIN Make sure to select a fennel bulb with plenty of feathery fronds to snip liberally over the finished gratin… Mix potatoes in a bowl with 2 cups cream and 2 cups Gruyere, salt, pepper and the sauteed onion/fennel mixture. Cut each fennel in half (through the natural “v” formation), removing the fronds and salt and pepper the bulbs. Adapted from Naomi Pomeroy’s book “Taste and Technique”, this exquisite gratin combines Gruyère sauce, crunchy bread crumbs and braised fennel to create a delicious symphony of flavors. Mixed together with sliced potatoes, heavy cream, grated Gruyère and seasoned with salt and pepper, the gratin is finished with another cup of cheese and baked… Pour ⅓ of half & half mixture on top. Remove foil … Coat a piece of foil with the cooking spray and cover the gratin. Sauté the fennel and sliced onion with the mix of olive oil and butter. Pour into a 9" x 9" baking dish or small casserole dish and top with gruyere cheese. Melt the butter in a medium skillet over medium heat. I’m always eager to see what Ina Garten posts on Instagram, but I’ve been especially tuned in this past week. Zucchini Gratin uses tender roasted zucchini, fennel and red onion topped with shredded Gruyère cheese in a creamy sauce, topped with breadcrumbs and Parmesan cheese and then baked to into the perfect side dish. 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