Creamy Leek And Fennel Bake Recipes

FENNEL LEEK CASSEROLE

Steps:

• Cut the green part off the leek and slice the white part in haf lengthwise. Cut into 3/4" chunks and separate the pieces.
• Leeks may contain sand between the leaves so proper washing is important. Wash the leeks thoroughly in a bowl of cold water.
• Use a slotted spoon to lift the leeks from the water. Do not pour the water off as any sand in the bottom of the bowl with stick back to the leeks.
• Drain the leeks on paper towels. Slice the fennel bulb.
• Bring 5 cups of water to a full boil. Add the long grain rice and cook for five minutes, then drain.
• Melt the butter in a non-stick skillet over low-medium heat. Add the leeks, fennel, salt, and pepper.
• Cook, stirring frequently until the fennel and leeks are just beginning to soften. Pour in the drained rice and half and half, stirring to combine.
• Fold in the grated Swiss cheese and pour everything into a buttered casserole dish. Sprinkle a few crushed red pepper flakes over the top.
• Bake in a 350 degree oven for one hour. Serve piping hot from the oven.

CREAMY POTATO LEEK GRATIN WITH FENNEL

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch baking dish.
• Melt 2 tablespoons butter or olive oil in large skillet over medium heat. Add leeks and cook until tender, stirring occasionally, about 7 minutes.
• Add garlic and cook 1 minute, stirring frequently. Remove from heat.
• Arrange half of sliced fennel in a even layer in prepared baking dish. Sprinkle with 1 tablespoon fennel fronds, half of the parsley, and season with salt and pepper.
• Arrange half of sliced potatoes overlapping slightly on top of the fennel and herbs. Top potatoes with half of leek mixture. Sprinkle generously with salt and pepper. Spread half of gruyere and grated parmesan cheese over.
• Repeat layering with remaining fennel, herbs, potatoes, leek mixture, and cheeses. Sprinkle assembled gratin with salt and pepper.
• Bring whole milk and heavy cream to a simmer in a small saucepan. Pour mixture over gratin.
• Bake uncovered until vegetables are very tender, liquid is almost absorbed and top is deep golden brown, about 1 hour to 1 hour 10 minutes.
• Let gratin rest 10 minutes before serving. Garnish with extra fennel fronds and parsley. Enjoy!

POTATO, LEEK AND FENNEL GRATIN

Steps:

• Rinse and trim off stalks of fennel. Discard the hard outer covering. Slice off bottom of bulbs and remove the center core. Slice the bulb lengthwise into 1/4" slices.
• Remove outer covering from the leeks and trim off the dark green sections. Slice remaining into 1/4" slices.
• Sauté fennel and leek slices in butter over med-high heat about 5 minutes in a large skillet. Add 3/4 tsp salt and 1 tsp thyme cover and simmer for about 10 minutes. Set aside.
• Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. Arrange half of these slices in a well buttered 13"x9" baking dish.
• Mix whipping cream and milk. Pour half of this mixture over potatoes in pan. Sprinkle with 1 1/2 cups of Gruyere cheese and 1 tsp of thyme. Spoon sautéed fennel/leeks over cheese and top with remaining potatoes. Sprinkle with remaining cheese, 1 tsp thyme, and pepper.
• Bake, covered, at 400 degrees for 45 minutes. Uncover and bake an additional 15 minutes or until browned. Let stand 10 minutes.