FENNEL-POTATO AU GRATIN
The tender potato slices in this cozy casserole have a mild fennel flavor with a hint of nutmeg. Add a creamy sauce and a sprinkling of Parmesan, and you have a homey side dish your family will ask for again and again. -Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add the broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture; gently toss to coat. , Cover and bake at 350° for 1 hour or until potatoes are tender. Uncover; sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 218 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 423mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.
ROASTED POTATOES AND FENNEL
Steps:
- Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.
PERFECT POTATOES AU GRATIN
For a hearty side dish, make Ree Drummond's Perfect Potatoes au Gratin recipe from The Pioneer Woman on Food Network. Sharp cheddar and green onions add flavor.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
- Slice the potatoes into sticks, and then cut the sticks to create a dice.
- Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
- Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.
POTATOES AU GRATIN
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
- Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
POTATOES AU GRATIN WITH FENNEL AND BACON
Delectable creamy Au Gratin Potatoes are enhanced with subtle flavors of fennel and bacon. Caution: this recipe will make people break your door down for some more. I never measure unless baking, always use eyeball judgement, so feel free to adjust to your personal feel and taste. To create a more crispy top, sprinkle some Parmesan cheese and bread crumbs over the top when there is about 15 minutes left to cook.
Provided by TX_Brad
Categories Potato Casseroles
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Fry bacon in a large skillet until browned. Drain on paper towels. Chop or crumble, and set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth and starting to bubble. Gradually whisk in milk while stirring constantly so that no lumps form. Cook and stir over medium heat until thickened, about 5 minutes. Season with white pepper, salt, pepper and nutmeg. Remove from the heat and stir in the cheese until smooth, adding a handful at a time. Set aside.
- Use 1/3 of the potatoes to make a layer in the bottom of a greased 9x13 inch baking dish. Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil. Pour about 1/3 of the cheese sauce over everything. Repeat layers two more times or until you run out of room. Cover the dish with a lid or aluminum foil.
- Bake in the preheated oven for 1 1/2 hours. Remove the cover during the last 30 minutes to allow the top to brown if desired.
Nutrition Facts : Calories 497 calories, Carbohydrate 34 g, Cholesterol 87.3 mg, Fat 30.5 g, Fiber 3.8 g, Protein 22.8 g, SaturatedFat 16.6 g, Sodium 779.8 mg, Sugar 5.2 g
FENNEL & POTATO GRATIN
This is a deliciously creamy, seasonal dish that's best prepared ahead of time
Provided by Rosie Birkett
Categories Side dish, Supper
Time 1h25m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a frying pan or cast-iron skillet over a medium heat and sauté the fennel with a little seasoning for about 10 mins until caramelised and sweet. Take off the heat and squeeze over a little lemon juice. In a jug, combine the garlic, cream, vermouth or sherry and semi-skimmed milk.
- Butter a medium-sized roasting tin or casserole dish. Put a layer of the potatoes on the bottom, followed by some of the fennel and a glug of the cream mixture. Season and continue to layer the potatoes, fennel, seasoning and cream mixture. Make sure the top layer of veg is coated in the mixture - press it down with a spatula if you need to - and top with the fennel fronds.
- Roast in the oven for 35-40 mins, or until the potatoes are tender.
Nutrition Facts : Calories 440 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
POTATOES AU GRATIN WITH FENNEL AND BACON
Delectable creamy Au Gratin Potatoes are enhanced with subtle flavors of fennel and bacon. Caution: this recipe will make people break your door down for some more. I never measure unless baking, always use eyeball judgement, so feel free to adjust to your personal feel and taste. To create a more crispy top, sprinkle some Parmesan cheese and bread crumbs over the top when there is about 15 minutes left to cook.
Provided by TX_Brad
Categories Potato Casseroles
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Fry bacon in a large skillet until browned. Drain on paper towels. Chop or crumble, and set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth and starting to bubble. Gradually whisk in milk while stirring constantly so that no lumps form. Cook and stir over medium heat until thickened, about 5 minutes. Season with white pepper, salt, pepper and nutmeg. Remove from the heat and stir in the cheese until smooth, adding a handful at a time. Set aside.
- Use 1/3 of the potatoes to make a layer in the bottom of a greased 9x13 inch baking dish. Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil. Pour about 1/3 of the cheese sauce over everything. Repeat layers two more times or until you run out of room. Cover the dish with a lid or aluminum foil.
- Bake in the preheated oven for 1 1/2 hours. Remove the cover during the last 30 minutes to allow the top to brown if desired.
Nutrition Facts : Calories 497 calories, Carbohydrate 34 g, Cholesterol 87.3 mg, Fat 30.5 g, Fiber 3.8 g, Protein 22.8 g, SaturatedFat 16.6 g, Sodium 779.8 mg, Sugar 5.2 g
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Cuisine FrenchTotal Time 1 hr 15 minsCategory Vegetables & SidesCalories 399 per serving
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter.
- Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
- Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.
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