Best 2 Potato Fennel Leek Gratin Recipes

Indulge in a culinary journey with our tantalizing Potato, Fennel, and Leek Gratin recipe, a harmonious blend of earthy root vegetables and aromatic herbs. This classic French dish features thinly sliced potatoes, sautéed fennel and leeks, enveloped in a creamy sauce and baked to golden perfection. Experience the symphony of flavors as the sweetness of fennel, the subtle bitterness of leeks, and the comforting richness of potatoes dance on your palate. Discover variations of this delectable gratin, including a vegetarian version with nutty Gruyère cheese, a seafood extravaganza with succulent shrimp and briny mussels, and a vegan delight with creamy cashew sauce. Each recipe promises a unique taste sensation, ensuring that every bite is a celebration of culinary artistry.

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AWESOME POTATO AU GRATIN WITH FENNEL AND LEEK

Awesome Potato Au Gratin with Fennel and Leek image

This is a rich, delicious side dish worthy of Thanksgiving but also good for a backyard picnic. The recipe takes a some work but is worth the effort. No exotic techniques needed. I found this recipe in a magazine (sorry I don't know which one) several years ago and clipped it. I have a big box of clippings I have been going...

Provided by Kathie Carr

Categories Vegetables

Time 1h25m

Number Of Ingredients 13

Ingredients

2 large fennel bulbs
2 leeks
2 lb baking potatoes
2 Tbsp butter, melted
1/4 tsp sea salt
1 tsp fresh chopped thyme
2 Tbsp flour
1/2 tsp sea salt
3/4 c half and half or heavy cream
2/3 c milk
3 c shredded gruyere cheese (if necessary substitute swiss, but gruyere is awesome)
2 tsp fresh chopped thyme
1/4-1/2 tsp freshly grated black pepper

Steps:

1. Use only the fennel bulbs, not tops. Core each and cut off bottom. The slice length-wise into 1/4 inch slices. Set aside. Remove root, tough outer leaves, and tops from leeks. Wash thoroughly and slice in 1/4 inch slices. Set aside. Peel and slice potatoes. Set aside.
2. In a large skillet (at medium heat) saute fennel and leeks in melted butter for about 5 minutes. Add 3/4 teaspoon salt, 1 teaspoon thyme, and cover skillet. Reduce heat and simmer for about 10 minutes. Set aside.
3. In a large plastic zip-lock bag combine potatoes, flour, and 1/2 teaspoon salt. Shake bag to coat potatoes well. Arrange half of potatoes in a buttered 9 by 13 inch baking pan or casserole. Mix half and half and milk and pour 1/2 of this over potatoes. Sprinkle 1 1/2 cups cheese over potatoes, then sprinkle with 1 teaspoon thyme. Spoon fennel and leek mixture over this next. Top with remaining potatoes. Pour remaining milk mixture over this, sprinkle remaining cheese, thyme, and pepper. Bake covered for 45 minutes. Uncover and bake 15 minutes more, or until browned. Let stand 10 minutes before serving.

POTATO FENNEL & LEEK GRATIN

POTATO FENNEL & LEEK GRATIN image

Categories Potato Side Bake Thanksgiving

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
3 leeks, white part only, halved lengthwise and sliced thinly
1 teaspoon ground fennel seed
2 fennel bulbs quartered & thinly sliced
5 cloves chopped garlic
2 tablespoons italian parsley
2 cups skim milk
1 bay leaf
1/2 teaspoon peppercorns
1/2 teaspoon fennel seed
3 parsley sprigs
2 ounces provolone cheese grated (3/4 cup)
2 ounces parmesan cheese, grated (2/3 cup)
1 1/2 pounds yellwo finn potatoes

Steps:

heat olive oil over low heat in a large skillet, add the leeks, ground fennel, 1/2 teaspoon salt & a few pinches of pepper. Saute until leeks are heated thru, then cover pan and steam until wilted. Add the sliced fennel, garlic and 1/2 teaspoon sale and saute until fennel is tender, about 5 minutes. Transfer the vegetables to a bowl and toss with parsley. While the leeks and fennel are sauteing, pour the milk into a small saucepan, add bay leaf, peppercorns,whole fennel seed & parsley sprigs. Steep the milk over low for 20 minutes. Pour through a strainer and season with 1/4 teaspoon salt. Preheat the oven to 375 and lightly oil a 9 X 13 inch baking dish. mix the cheeses. Thinly slice the potatoes & layer 1/3 of them on the bottom of the dish, overlapping the slices. Spinkle with salt and pepper followed by 1/2 leeks and fennel and 1/3 of cheese. make another layer of potatoes, leeks & fennel and 1/3 cheese. Top with a final layer of potatoes and pour hot milk over. Cover the dish and bake for 40 minutes. Spinkle with remaining cheese and bake uncovered until potatoes are tender and gratin is golden, another 15 minutes.

Tips:

Use high-quality ingredients: Opt for fresh, organic leeks and fennel, and Yukon Gold or russet potatoes for a creamy texture. Use a good quality cheese like Gruyère or Parmesan for a rich, nutty flavor.
Slice the vegetables evenly: This will ensure they cook evenly. Use a mandoline for thin, uniform slices. If you don't have a mandoline, use a sharp knife and take care to slice the vegetables as thinly as possible.
Layer the gratin carefully: Start with a layer of potatoes, then leeks, then fennel, and repeat. Season each layer with salt, pepper, and thyme. Finish with a generous layer of cheese.
Bake the gratin until golden brown: This will take about 45-60 minutes. Keep an eye on it to make sure it doesn't overcook and burn.
Let the gratin rest before serving: This will allow it to set and make it easier to slice.

Conclusion:

Potato Fennel Leek Gratin is a delicious, comforting dish that's perfect for a special occasion or a weeknight dinner. It's easy to make and can be tailored to your own taste. Try adding different cheeses, herbs, or vegetables to create a unique gratin that your family and friends will love.