Fennel Dauphinoise Recipes

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE

Steps:

• Preheat oven to 350 degrees.
• Butter a 2 quart flame proof casserole or gratin dish.
• Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
• Combine the garlic, cream, salt and pepper in a small bowl.
• Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
• Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
• Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
• Remove the gratin from the oven and allow to cool for 10 minutes before serving.

POTATO-FENNEL GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
• Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
• Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
• Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

SAUCY SALMON, FENNEL AND POTATO GRATIN DAUPHINOISE

Steps:

• Pre-heat oven to 180C/350°F.
• Grease a large and preferably oval or rectangular oven dish (Gratin dish) with half of the butter.
• Layer half of the potatoes on the bottom of the dish, then arrange half of the fennel slices and half of the onion slices over the top. Season well with black pepper and some salt to taste.
• Carefully lay the salmon fillets over the top and continue with the onion, fennel and potato slices in that order - ending with the potatoes.
• Dot with the remaining butter and pour the creme fraiche or milk/cream mixture over the top.
• Season with black pepper and salt.
• Bake for 1 to 1 1/2 hours in a pre-heated oven, until the top is golden brown and the potatoes are soft when tested.
• Serve hot with lemon wedges and the green tops of the fennel bulb; crusty bread and salad would be lovely accompaniments.