AWESOME POTATO AU GRATIN WITH FENNEL AND LEEK
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
M Ali husen
[email protected]This dish is a great way to get your kids to eat their vegetables.
Ntuthuko Muthwa
[email protected]I'm going to try this recipe with different types of cheese next time.
Ahtisham Shah
[email protected]This dish is perfect for a special occasion.
Rojina Rayee
[email protected]I can't wait to make this dish again!
Patrice Griffith
[email protected]This dish is a great way to use up leftover potatoes.
Liam Dunfee
[email protected]I would definitely recommend this recipe to anyone who loves potato au gratin.
Aka Erriga
[email protected]This was my first time making potato au gratin, and it turned out great! I followed the recipe exactly and it was perfect.
Habibullah Aalimzoy
[email protected]I'm not a huge fan of fennel, but I still enjoyed this dish. The leek and Gruyère cheese really helped to balance out the flavor.
Israr Ali
[email protected]This dish was a bit time-consuming to make, but it was worth it in the end. The potatoes were perfectly cooked and the flavor was amazing.
Debby Olajide
[email protected]The potatoes were a bit too soft for my liking, but the flavor was still good.
Emmanuel Muthui
[email protected]I found this dish to be a bit bland. I think it could have used some more seasoning.
Riley Debuono
[email protected]This dish was a bit too rich for my taste, but it was still very good. I would recommend using less Gruyère cheese next time.
Qasimkhan khan
[email protected]I love the combination of fennel and leek in this dish. It's a great way to add some extra flavor to potato au gratin.
Ssebandeke Rogers
[email protected]This potato au gratin was delicious! The fennel and leek added a nice touch of flavor, and the Gruyère cheese was perfectly melted and gooey.
Leticha Adonis
[email protected]I'm not usually a fan of fennel, but it was surprisingly good in this dish. The leek and Gruyère cheese really balanced out the flavor.
donmademyvow
[email protected]This dish was easy to make and turned out great! The potatoes were creamy and cheesy, and the fennel and leek added a nice touch.
Rimshah Rimshah
[email protected]I love potato au gratin, and this recipe is one of the best I've tried. The fennel and leek give it a unique flavor that I really enjoyed.
Roni Lara
[email protected]This potato au gratin was a hit at our dinner party! The fennel and leek added a delicious depth of flavor, and the Gruyère cheese was perfectly melted and bubbly. Will definitely be making this again.