Potato Fennel Leek Gratin Recipes

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 GRATIN

Steps:

• Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
• Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
• Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
• Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
• Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly 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.

POTATO AND FENNEL GRATIN

Steps:

• In a large skillet, saute fennel in oil until tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted., Layer half of the potatoes, fennel and sauce in a greased 2-qt. baking dish; repeat layers. Cover and bake at 375° for 55 minutes. Uncover and sprinkle with bread crumbs; bake 10-15 minutes longer or until golden brown and bubbly. Let stand for 10 minutes before serving.

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.

POTATO, FENNEL, AND LEEK GRATIN

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F. Grease the bottom and sides of a 10×15-inch (4 quart) baking dish with 1 Tbs. of the butter.
• Put the potatoes, cream, garlic, 1-1/2 tsp. salt, and 1/2 tsp. pepper in an 8-quart pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are barely tender when pierced with a fork, about 8 minutes.
• Meanwhile, melt the remaining 2 Tbs. butter in a heavy-duty 12-inch skillet over medium heat. Add the fennel seeds and stir just until fragrant, about 30 seconds. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes.
• Gently mix the leeks and fennel with the potatoes. Transfer to the prepared baking dish, evening out the vegetables. Top with the cheese, and bake until the cheese is deep golden brown, the cream has thickened, and the potatoes are tender when pierced with a knife, 35 to 40 minutes. (If the top is becoming too brown before the vegetables are done, cover the gratin loosely with foil.) Let cool for 10 to 20 minutes before serving.

POTATO FENNEL & LEEK GRATIN

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.

POTATO AND LEEK GRATIN

Steps:

• Preheat an oven to 375 F. Clean and chop the leeks: Cut off the root ends and dark green leaves, slice the white and light green part in half lengthwise, chop, put in a colander, and rinse clean with cool water. Rinse thoroughly, since grit and dirt tend to hide between the layers of leeks and a gritty gratin is no fun.
• In a medium frying pan over medium heat, melt 2 tablespoons of the butter. Add the leeks and cook, stirring frequently, until wilted and a bit softened (about 3 minutes). Set the leeks aside.
• Rub a 2-quart baking dish or gratin pan with the remaining butter. Set the prepared pan aside.
• Peel the potatoes and cut them into 1/4-inch slices (even is more important than thin-if you have a kitchen mandoline , this is a good time to use it, but a sharp knife and a steady hand can also do the job). Cover the bottom of the dish with 1/4 of the potato slices and sprinkle with salt and pepper. Spread 1/2 of the cooked leeks on the potatoes. Layer another 1/4 of the potatoes. Sprinkle with 1/2 of the cheese. Repeat the potato, leek, potato, cheese layers, sprinkling with salt and pepper at each potato layer that doesn't get topped with cheese.
• Cover the dish and bake 20 minutes. Uncover the dish and continue baking until the potatoes are tender when pierced with a fork and the whole thing is a lovely bubbling brown on top, about 25 more minutes (depending on how fresh the potatoes are, cooking time may take as long as 90 minutes-cover the dish if the potatoes and cheese become too brown). Serve hot. Make ahead note: Since peeled and sliced potatoes turn brown easily and frozen potatoes take on a mealy texture, this dish isn't super easy to make ahead of time. One trick is to par-bake it: bake the dish, covered, for 30 minutes, remove from the oven, let cool, and chill up to two days, then put back into a hot oven and bake covered for 15 minutes then uncovered until nicely browned. Another option is to prep all the ingredients, and then assemble and bake it when you're ready. Chop and clean the leeks, keep covered and chilled up to three days. Peel and slice the potatoes and keep them, in a large bowl covered with water, covered and chilled up to overnight. Drain and pat dry before using. This approach doesn't save tons of time but shifts the type of work that needs to be done when it's time to get dinner on the table.

POTATO AND FENNEL GRATIN

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add leeks; cover and cook until tender, stirring occasionally, about 10 minutes. Remove from heat.
• Chop enough fennel fronds to measure 1/2 cup; set aside. Discard any remaining fennel fronds. Arrange half of fennel slices in single layer in prepared baking dish; sprinkle with 1/4 cup fennel fronds, salt and pepper. Top with half of sliced potatoes in single layer. Arrange half of leek mixture over. Sprinkle generously with salt and pepper. Sprinkle with half of grated Parmesan cheese. Repeat layering with remaining fennel slices, fennel fronds, potatoes, leek mixture and Parmesan cheese. Sprinkle potato gratin generously with salt and pepper.
• Bring chicken stock and whipping cream to boil in medium saucepan. Pour mixture over potato gratin. Bake uncovered until vegetables are very tender, liquid is almost absorbed and top is deep golden brown, about 1 hour 10 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover gratin with aluminum foil and rewarm in 375°F oven about 20 minutes.)