POTATO FENNEL RECIPES

Name: Fennel and Potato Bake
Prep time: 30 min
Total time: 1 h 30 min
Ingredients: 1 1/2 tablespoons butter, plus more for pan; 2 medium fennel bulbs, (8 ounces each); 1 1/2 pounds russet potatoes, peeled; Coarse salt and ground pepper; 1/2 cup plus 6 tablespoons grated Asiago cheese; 1/2 cup heavy cream

FENNEL AND POTATO BAKE RECIPE | MARTHA STEWART

Fennel and Potato Bake Recipe | Martha Stewart image

This is a great starter dish for fennel novices -- anyone will try fennel when layered between potato slices and Asiago cheese.

Provided by Martha Stewart

Categories Vegetarian Recipes

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons butter, plus more for pan
2 medium fennel bulbs, (8 ounces each)
1 1/2 pounds russet potatoes, peeled
Coarse salt and ground pepper
1/2 cup plus 6 tablespoons grated Asiago cheese
1/2 cup heavy cream

Steps:

Preheat oven to 400 degrees. Lightly butter an 8-inch square baking dish.
Trim fennel bulbs; halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick).
Add potatoes to prepared dish in three layers, alternating with two layers of fennel; season each layer with salt and pepper, sprinkle with 2 tablespoons Asiago, and dot with 1/2 tablespoon butter. (Omit cheese from final layer.)
Pour cream over top. Bake until potatoes are tender when pierced with the tip of a paring knife, about 45 minutes. Sprinkle with remaining 1/2 cup grated Asiago; bake until golden brown, 15 to 20 minutes.

FENNEL-AND-POTATO GRATIN RECIPE | MYRECIPES

Fennel-and-Potato Gratin Recipe | MyRecipes image

Fennel-and-Potato Gratin gets a punch of flavor from nutmeg and fennel. This cheesy potato gratin is impressive enough for a holiday party, but it's easy enough to put together on a busy weeknight.

Provided by MyRecipes

Total Time 1 hours 22 minutes

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1 shallot, sliced
1 garlic clove, minced
2 tablespoons all-purpose flour
1?¼ cups half-and-half
½ (10-oz.) block sharp white Cheddar cheese, shredded
½ teaspoon salt
¼ teaspoon freshly ground pepper
? teaspoon ground nutmeg
2 large baking potatoes (about 2 lb.), peeled and thinly sliced
1 small fennel bulb, thinly sliced
Garnish: rosemary sprigs

Steps:

Preheat oven to 400°. Melt butter in a heavy saucepan over medium heat. Add shallot; sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 minute.
Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat. Whisk in cheese until melted and smooth. Stir in salt and next 2 ingredients.
Layer potato and fennel slices alternately in a lightly greased, broiler-safe ceramic 2-qt. casserole dish. Spread cheese sauce over layers. Cover with aluminum foil.
Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven. Increase oven temperature to broil with oven rack 5 inches from heat. Uncover dish, and broil 2 to 4 minutes or until golden brown. Garnish, if desired.

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Total Time 1 hours
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FENNEL-AND-POTATO GRATIN RECIPE | MYRECIPES

Fennel-and-Potato Gratin gets a punch of flavor from nutmeg and fennel. This cheesy potato gratin is impressive enough for a holiday party, but it's easy enough to put together on a busy weeknight.
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Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven. Increase oven temperature to broil with oven rack 5 inches from heat. Uncover dish, and broil 2 to 4 minutes or until golden brown. Garnish, if desired.

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This is a great starter dish for fennel novices -- anyone will try fennel when layered between potato slices and Asiago cheese.
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Category Vegetarian Recipes

Pour cream over top. Bake until potatoes are tender when pierced with the tip of a paring knife, about 45 minutes. Sprinkle with remaining 1/2 cup grated Asiago; bake until golden brown, 15 to 20 minutes.

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Calories 378 calories per serving

1. Peel the potatoes and onions and trim the fennel bulbs, reserving any herby fennel tops for later.
2. Finely slice the potatoes, onions and fennel just under ½cm thick, with patient knife skills or, ideally, on a mandolin (use the guard!).
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