Best 2 Potato Fennel Leek Gratin Recipes
In the realm of culinary delights, few dishes captivate the senses quite like potato fennel leek gratin. Embodying a harmonious blend of earthy flavors, this delectable casserole transports taste buds to a realm of pure bliss. With its origins rooted in the heart of French cuisine, potato fennel leek gratin has evolved into a global sensation, gracing dinner tables and gatherings worldwide. As the harmonious union of creamy potatoes, aromatic fennel, and tender leeks, this dish exudes elegance and rustic charm in equal measure. Whether served as a comforting side or a vegetarian main course, potato fennel leek gratin promises an unforgettable culinary experience that will leave you yearning for more.
Check out the recipes below so you can choose the best recipe for yourself!
AWESOME POTATO AU GRATIN WITH FENNEL AND LEEK
This is a rich, delicious side dish worthy of Thanksgiving but also good for a backyard picnic. The recipe takes a some work but is worth the effort. No exotic techniques needed. I found this recipe in a magazine (sorry I don't know which one) several years ago and clipped it. I have a big box of clippings I have been going...
Provided by Kathie Carr
Categories Vegetables
Time 1h25m
Number Of Ingredients 13
Steps:
- 1. Use only the fennel bulbs, not tops. Core each and cut off bottom. The slice length-wise into 1/4 inch slices. Set aside. Remove root, tough outer leaves, and tops from leeks. Wash thoroughly and slice in 1/4 inch slices. Set aside. Peel and slice potatoes. Set aside.
- 2. In a large skillet (at medium heat) saute fennel and leeks in melted butter for about 5 minutes. Add 3/4 teaspoon salt, 1 teaspoon thyme, and cover skillet. Reduce heat and simmer for about 10 minutes. Set aside.
- 3. In a large plastic zip-lock bag combine potatoes, flour, and 1/2 teaspoon salt. Shake bag to coat potatoes well. Arrange half of potatoes in a buttered 9 by 13 inch baking pan or casserole. Mix half and half and milk and pour 1/2 of this over potatoes. Sprinkle 1 1/2 cups cheese over potatoes, then sprinkle with 1 teaspoon thyme. Spoon fennel and leek mixture over this next. Top with remaining potatoes. Pour remaining milk mixture over this, sprinkle remaining cheese, thyme, and pepper. Bake covered for 45 minutes. Uncover and bake 15 minutes more, or until browned. Let stand 10 minutes before serving.
POTATO FENNEL & LEEK GRATIN
Steps:
- heat olive oil over low heat in a large skillet, add the leeks, ground fennel, 1/2 teaspoon salt & a few pinches of pepper. Saute until leeks are heated thru, then cover pan and steam until wilted. Add the sliced fennel, garlic and 1/2 teaspoon sale and saute until fennel is tender, about 5 minutes. Transfer the vegetables to a bowl and toss with parsley. While the leeks and fennel are sauteing, pour the milk into a small saucepan, add bay leaf, peppercorns,whole fennel seed & parsley sprigs. Steep the milk over low for 20 minutes. Pour through a strainer and season with 1/4 teaspoon salt. Preheat the oven to 375 and lightly oil a 9 X 13 inch baking dish. mix the cheeses. Thinly slice the potatoes & layer 1/3 of them on the bottom of the dish, overlapping the slices. Spinkle with salt and pepper followed by 1/2 leeks and fennel and 1/3 of cheese. make another layer of potatoes, leeks & fennel and 1/3 cheese. Top with a final layer of potatoes and pour hot milk over. Cover the dish and bake for 40 minutes. Spinkle with remaining cheese and bake uncovered until potatoes are tender and gratin is golden, another 15 minutes.
Tips:
- Utilize a quality vegetable broth: Using a flavorful vegetable broth is key to developing a delicious gratin dish. If you have homemade broth available, this is an excellent opportunity to put it to use.
- Selecting the appropriate potatoes: For optimal results, choose potatoes that are known for their starchy qualities, such as Yukon Gold or Russet potatoes. These varieties maintain their shape well during the baking process and contribute to the gratin's creamy texture.
- Slicing the vegetables consistently: Aim for uniform slices of fennel and leeks to ensure even cooking throughout the dish. Thinly slicing the vegetables facilitates quicker cooking and harmonizes their textures with the potatoes.
- Don't overcrowd the baking dish: When assembling the gratin layers, avoid overcrowding the baking dish. Arranging the vegetable and potato slices in a single layer promotes even cooking and browning.
- Monitor the gratin's cooking time: Keep a watchful eye on the gratin as it bakes. The ideal result is a golden-brown crust on top and a tender, creamy interior. Overcooking can lead to dryness, so it's important to remove the gratin from the oven promptly when it reaches the desired doneness.
Conclusion:
This exquisite Potato, Fennel, and Leek Gratin recipe offers a harmonious blend of flavors and textures, resulting in a dish that is satisfyingly hearty and comforting. The combination of starchy potatoes, aromatic fennel, and sweet leeks, enhanced by a flavorful vegetable broth and creamy sauce, creates a delightful culinary experience. By following the tips and techniques provided, you can effortlessly prepare this gratin to perfection, impressing your dinner guests or enjoying it as a cozy and comforting meal at home. Whether served as a main course or a delectable side dish, this dish is sure to leave a lasting impression, showcasing the versatility and allure of seasonal vegetables.
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