Press down lightly to smooth the top. Repeat layering twice more. Pour half the potatoes into the prepared baking dish and sprinkle with a little Gruyere cheese. Top with ⅓ of fennel mixture. 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 Melt the butter in a medium skillet over medium heat. Nigella Lawson's Fennel Gratin Recipe |Sunday Roast Side Dish Add the cream and cheeses (reserving a handful to finish), and mix well, making sure that all … Potatoes, cheese and cream, three ingredients… Stir well and cover; cook for 5 minutes, or until softened. Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the 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. In prepared dish, arrange ⅓ of potato slices in even layer. 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) Sauté the fennel and sliced onion with the mix of olive oil and butter. Save a handful of cheese to sprinkle the top later. Fennel Gratin . Bake for between 1 and 1 1/4 hours, until the potatoes are very tender and the top is browned and bubbly. Lightly oil shallow 2-quart glass or ceramic baking dish. Luxurious lobster is given the treatment it deserves in this beautiful gratin, enriched with a Le Gruyère AOP cheese sauce. ZUCCHINI GRATIN Saute fennel and onions in the olive oil and butter on Medium heat for about 15 minutes or until tender. Remove foil … Peel potatoes, slice thinly. 3 tablespoons butter Stir it occasionally. Add the fennel, onion, and a pinch of salt. 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. Present!" Arrange one-quarter of the potatoes, in an even layer, over breadcrumbs. Turn oven down to oven to 350º. Heat 5 tablespoons oil in large wide pot over medium heat. Remove from heat. Mixed together with sliced potatoes, heavy cream, grated Gruyère and seasoned with salt and pepper, the gratin is finished with another cup of cheese and baked… Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove stalks and core of fennel, slice thinly crosswise. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Fennel Au Gratin . A dish for special occasions! of cream and 1/2 cup (2 oz./60 g) Gruyère and sprinkle evenly on the top. Pour into a 9" x 9" baking dish or small casserole dish and top with gruyere cheese. Cheese Sauce. The ingredients fennel and Gruyère cheese really elevate what are basically au gratin potatoes into a special dish. 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. 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. Combine the remaining 2 Tbs. Stir the cauliflower into the fennel and onion mixture and add the béchamel. Spread the love. Ingredients. Cover lightly with foil and bake for about 40 minutes. Use medium-low heat and wait until the fennel looks tender. Gruyère is a type of Swiss cheese with a distinctive, nutty flavor. 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). Add the fennel and onion mixture and mix well. Pour ⅓ of half & half mixture on top. Add fennel slices, and sauté 4 to 5 minutes or until tender. Melt butter in a large skillet over medium-high heat; add cauliflower, and sauté 4 minutes. Peel and very thinly slice the potatoes. Preheat the oven to 350 degrees F. Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish. Cut each fennel in half (through the natural “v” formation), removing the fronds and salt and pepper the bulbs. That’s because she’s been sharing the dishes she’ll be cooking for her micro Thanksgiving — and they all look incredible. I’m always eager to see what Ina Garten posts on Instagram, but I’ve been especially tuned in this past week. Thinly sliced fennel bulbs are sautéed with finely sliced onion until tender and translucent. • 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. Then, get the sautéed fennel and onion. Place the fennel and celeriac in a bowl with the cooled onions, thyme and cumin, and season well. Green beans were up first, followed by mashed sweet potatoes and a savory bread pudding. Coat a piece of foil with the cooking spray and cover the gratin. 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. Sprinkle with ½ cup Gruyère. 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. Preheat oven to 450º. Mix potatoes in a bowl with 2 cups cream and 2 cups Gruyere, salt, pepper and the sauteed onion/fennel mixture. Top with the rest of the potato mixture then finish with the remaining cheese. Pour into baking dish, press down to smooth. Served with layers of melted parmesan, gruyere, and mozzarella cheese – fennel au gratin hits all the right notes of texture and flavor. Cover with foil. INGREDIENTS. This dish is great in the summer months to use up that zucchini or as a side at the holidays! 28th February 2017 . Fennel Gruyere Gratin + Anolon Vesta Baker Giveaway. Heat 1½tbsp oil in a large frying pan over medium-high heat and fry fennel, until golden and softening, about 10min. Pour the potato mixture into the prepared baking dish. One of the key flavors in this Kale Fennel & Rice Gratin comes from using Gruyère as the cheese in this recipe. To make it, in a skillet with a mix of olive oil and butter, sauté a sliced onion and four sliced bulbs of fennel. The fennel flavor of my little bulb, regrettably, didn’t rise through all the potato-y, buttery, Cheddar-y depth to say "Fennel! Preparation. Bake, covered for 20 minutes. It’s can go from the oven to the table, or can be cooked ahead and … Fennel. Cook the fennel and onion in the olive oil and butter on a medium-low heat until tender, about 10-15 minutes. Top evenly with one-third of the November 5, 2018; Emily Bartlett; Light and a little bit sweet, fennel bulb has hint of anise. Sprinkle with flour, salt, and nutmeg; add fennel … Gruyère is, admittedly, more expensive than the Swiss cheese you might buy at the supermarket deli counter, but a … Mea culpa. 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