FENNEL POTATOES RECIPES

Name: Potato-Fennel Gratin
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 10 servings
Cuisine: french
Ingredients: 1/2 teaspoon freshly ground black pepper; 2 small fennel bulbs; 1 yellow onion, thinly sliced; 2 tablespoons good olive oil; 1 tablespoon unsalted butter; 2 pounds russet potatoes (4 large potatoes); 2 cups plus 2 tablespoons heavy cream; 2 1/2 cups grated Gruyère cheese (1/2 pound); 1 teaspoon kosher salt

POTATO-FENNEL GRATIN RECIPE | INA GARTEN | FOOD NETWORK

Potato-Fennel Gratin Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 2 hours 15 minutes

Prep Time 20 minutes

Cook Time 1 hours 45 minutes

Yield 10 servings

Number Of Ingredients 9

Ingredients

1/2 teaspoon freshly ground black pepper
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt

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.

BRAISED FENNEL AND POTATOES RECIPE | MARTHA STEWART

Braised Fennel and Potatoes Recipe | Martha Stewart image

This is a hearty side dish to serve with any kind of beef, pork, fish, or roast chicken.

Provided by Martha Stewart

Categories Quick & Easy Recipes

Total Time 30 minutes

Prep Time 15 minutes

Number Of Ingredients 6

Ingredients

1 pound small potatoes
1 medium bulb fennel
2 tablespoons olive oil
3/4 cup chicken broth
Salt and pepper
Lemon wedges

Steps:

Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds. In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Sprinkle with fennel fronds and serve with lemon wedges.

Nutrition Facts : Calories 153 g, FatContent 7 g, FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 1 g

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