HOW MUCH ARE POTATOES RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• Melt some butter and grease the inside of the baking casserole. You can also mix some melted butter and garlic to add the garlic taste to the bottom (Martha's Stewart method).
• Remove the stalks from the fennel and cut the bulbs in half lengthwise. 
• Remove the cores (heart) and thinly slice the bulbs crosswise, making approximately 3 or 4 cups of sliced fennel. 
• Fry the fennel and onions in the olive oil and butter on low heat for 15 minutes, until tender and caramelize. You can also add some crushed garlic for the taste.
• Peel the potatoes, then thinly slice them by hand or using a mandoline which is more good. 
• Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère cheese, salt, and black pepper. 
• Add the sauteed fennel and onion and mix well. 
• Now, Put the potatoes mixture into the baking dish. 
• Press down to smooth the potatoes inside the cream. 
• Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère cheese and sprinkle on the top. You can top with some pepper on top. 
• Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned(not much) and bubbly. 
• Remove the potatoes from the oven and let them cool for 10 minutes before serving.

Steps:

• Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
• Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.