Best Potato Leek And Fennel Gratin Recipes

Potato, Leek and Fennel Gratin image

Provided by American in Paris

Categories Potato

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 large fennel bulbs
2 leeks
2 tablespoons butter or 2 tablespoons margarine, melted
3/4 teaspoon salt
1 teaspoon fresh thyme, chopped
2 lbs baking potatoes, peeled and THINLY sliced
2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup whipping cream
2/3 cup milk
3 cups gruyere cheese, shredded
2 teaspoons fresh thyme, chopped
1/4 teaspoon ground pepper

Steps:

Rinse and trim off stalks of fennel. Discard the hard outer covering. Slice off bottom of bulbs and remove the center core. Slice the bulb lengthwise into 1/4" slices.
Remove outer covering from the leeks and trim off the dark green sections. Slice remaining into 1/4" slices.
Sauté fennel and leek slices in butter over med-high heat about 5 minutes in a large skillet. Add 3/4 tsp salt and 1 tsp thyme cover and simmer for about 10 minutes. Set aside.
Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. Arrange half of these slices in a well buttered 13"x9" baking dish.
Mix whipping cream and milk. Pour half of this mixture over potatoes in pan. Sprinkle with 1 1/2 cups of Gruyere cheese and 1 tsp of thyme. Spoon sautéed fennel/leeks over cheese and top with remaining potatoes. Sprinkle with remaining cheese, 1 tsp thyme, and pepper.
Bake, covered, at 400 degrees for 45 minutes. Uncover and bake an additional 15 minutes or until browned. Let stand 10 minutes.

Nutrition Facts : Calories 422.3, Fat 25.3, SaturatedFat 15.1, Cholesterol 85.6, Sodium 580.9, Carbohydrate 34, Fiber 4.5, Sugar 2, Protein 16.7

Awesome Potato Au Gratin with Fennel and Leek image

Provided by Kathie Carr

Categories Vegetables

Time 1h25m

Number Of Ingredients 13

2 large fennel bulbs
2 leeks
2 lb baking potatoes
2 Tbsp butter, melted
1/4 tsp sea salt
1 tsp fresh chopped thyme
2 Tbsp flour
1/2 tsp sea salt
3/4 c half and half or heavy cream
2/3 c milk
3 c shredded gruyere cheese (if necessary substitute swiss, but gruyere is awesome)
2 tsp fresh chopped thyme
1/4-1/2 tsp freshly grated black pepper

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.