Gruyère is, admittedly, more expensive than the Swiss cheese you might buy at the supermarket deli counter, but a … The ingredients fennel and Gruyère cheese really elevate what are basically au gratin potatoes into a special dish. Cook the fennel and onion in the olive oil and butter on a medium-low heat until tender, about 10-15 minutes. It’s can go from the oven to the table, or can be cooked ahead and … Fennel. Add fennel slices, and sauté 4 to 5 minutes or until tender. 2-3 fennel bulbs 1 1/2 cups chicken stock 6 tablespoons melted butter, divided 1 teaspoon salt 1 cup unseasoned bread crumbs 3 ounces gruyere, finely grated 3 tablespoons chopped fresh flat-leaf parsley Zucchini Gratin uses tender roasted zucchini, fennel and red onion topped with shredded Gruyère cheese in a creamy sauce, topped with breadcrumbs and Parmesan cheese and then baked to into the perfect side dish. Stir the cauliflower into the fennel and onion mixture and add the béchamel. Preheat oven to 450º. Heat 1½tbsp oil in a large frying pan over medium-high heat and fry fennel, until golden and softening, about 10min. Top evenly with one-third of the Heat 5 tablespoons oil in large wide pot over medium heat. One of the key flavors in this Kale Fennel & Rice Gratin comes from using Gruyère as the cheese in this recipe. Add the fennel, onion, and a pinch of salt. of cream and 1/2 cup (2 oz./60 g) Gruyère and sprinkle evenly on the top. Turn oven down to oven to 350º. Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Mix the potatoes, cooked fennel and onion, cream, salt, pepper and fresh grated Gruyère cheese (use a cheese grater to grate the cheese – fresh grated cheese is the BEST). Preparation. Fennel Au Gratin . Fennel Gratin . Mix potatoes in a bowl with 2 cups cream and 2 cups Gruyere, salt, pepper and the sauteed onion/fennel mixture. Sprinkle with ½ cup Gruyère. Ingredients. This Potato-Fennel Gratin recipe originally appeared first in—and was updated from—1999's The Barefoot Contessa Cookbook ($25.17, Amazon). Served with layers of melted parmesan, gruyere, and mozzarella cheese – fennel au gratin hits all the right notes of texture and flavor. • 1 large fennel bulb, cored and sliced very thin • 2 cloves garlic, minced • ½ tsp dried thyme leaves • coarse ground black pepper, to taste • 2 cups Gruyère Cheese Sauce (see following recipe) Gratin Preparation Grease the interior of a shallow, rectangular baking dish with 1 tablespoon butter or margarine and set aside. Bake for between 1 and 1 1/4 hours, until the potatoes are very tender and the top is browned and bubbly. Thinly sliced potatoes baked in cream with Gruyere and Fontina cheese, this brown and bubbly gratin can be prepared ahead of time making it the perfect holiday side dish. Fennel Gruyere Gratin + Anolon Vesta Baker Giveaway. Sauté the fennel and sliced onion with the mix of olive oil and butter. A dish for special occasions! Spread the love. Pour into baking dish, press down to smooth. Cover with foil. On a large bowl, mix the potatoes, 2 cups of Gruyere cheese, 2 cups of heavy cream, also salt and pepper as seasoning. Lightly oil shallow 2-quart glass or ceramic baking dish. Preheat the oven to 350 degrees F. Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish. Repeat layering twice more. Peel and very thinly slice the potatoes. Adapted from Naomi Pomeroy’s book “Taste and Technique”, this exquisite gratin combines Gruyère sauce, crunchy bread crumbs and braised fennel to create a delicious symphony of flavors. Green beans were up first, followed by mashed sweet potatoes and a savory bread pudding. Make sure to select a fennel bulb with plenty of feathery fronds to snip liberally over the finished gratin… To make it, in a skillet with a mix of olive oil and butter, sauté a sliced onion and four sliced bulbs of fennel. Sprinkle with flour, salt, and nutmeg; add fennel … In prepared dish, arrange ⅓ of potato slices in even layer. Add the fennel and onion mixture and mix well. Trim the 2 fennel bulbs: 50g butter: 1 onion, sliced: 4 cloves garlic, sliced: 1 tablespoon chopped thyme leaves: 900g potatoes, peeled and sliced 3-4mm thick (I used Agria) ½ cup pitted black olives: 200ml vegetable or chicken stock: ½ cup cream: ½ cup grated cheese (gruyère, aged gouda or Swiss are all good) Add onion and garlic; sauté until soft but not brown, about 5 minutes. Save a handful of cheese to sprinkle the top later. Top with ⅓ of fennel mixture. Coat a piece of foil with the cooking spray and cover the gratin. Present!" Pour the potato mixture into the prepared baking dish. November 5, 2018; Emily Bartlett; Light and a little bit sweet, fennel bulb has hint of anise. Thinly sliced fennel bulbs are sautéed with finely sliced onion until tender and translucent. Luxurious lobster is given the treatment it deserves in this beautiful gratin, enriched with a Le Gruyère AOP cheese sauce. 28th February 2017 . Mea culpa. Remove foil … 3 tablespoons butter Pour half the potatoes into the prepared baking dish and sprinkle with a little Gruyere cheese. Pour ⅓ of half & half mixture on top. Cut each fennel in half (through the natural “v” formation), removing the fronds and salt and pepper the bulbs. Gruyère is a type of Swiss cheese with a distinctive, nutty flavor. Stir it occasionally. Peel potatoes, slice thinly. Saute fennel and onions in the olive oil and butter on Medium heat for about 15 minutes or until tender. Add the cream and cheeses (reserving a handful to finish), and mix well, making sure that all … Stir well and cover; cook for 5 minutes, or until softened. 4 or 5 large fennel bulbs (each 3 to 4 inches), or 6 to 8 small fennel bulbs (each 2 to 3 inches), with some fronds attached 1 tablespoon salt 1 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil 4 tablespoons butter ¾ cup homemade stock or other high-quality stock ¼ cup good white wine. I’m always eager to see what Ina Garten posts on Instagram, but I’ve been especially tuned in this past week. Potato, Red Beet, Turnip and Gruyère Gratin (Gluten-Free, … This dish is great in the summer months to use up that zucchini or as a side at the holidays! Cheesy, creamy and delicious, Potato and Fennel au Gratin, is the ultimate comfort food for fall and winter evening meals. Heat up 2 ounces of butter and olive oil in a Dutch oven or large cast iron pan and sear each side of the fennel. Place the fennel and celeriac in a bowl with the cooled onions, thyme and cumin, and season well. Remove stalks and core of fennel, slice thinly crosswise. Use medium-low heat and wait until the fennel looks tender. Press down lightly to smooth the top. Nigella Lawson's Fennel Gratin Recipe |Sunday Roast Side Dish The fennel flavor of my little bulb, regrettably, didn’t rise through all the potato-y, buttery, Cheddar-y depth to say "Fennel! Pour into a 9" x 9" baking dish or small casserole dish and top with gruyere cheese. Remove from heat. INGREDIENTS. Melt the butter in a medium skillet over medium heat. Add the fennel and cauliflower to a large baking dish and pour over the cheese sauce (photos 7 & 8).Cover the dish with tin foil and bake in the oven for 20 minutes. ZUCCHINI GRATIN Arrange one-quarter of the potatoes, in an even layer, over breadcrumbs. Combine the remaining 2 Tbs. 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