Fennel Leek Potato Gratin at Jewel Waddle blog

Fennel Leek Potato Gratin. Repeat layering process till flush with top of dish. thinly slice the potatoes by hand or with a mandoline. this is my favorite potato gratin, the combination of leeks, potato and fennel is altogether incredibly soothing. Heat the oil in a large sauté pan and add the leeks, fennel, onion, garlic and thyme. Place them in a large bowl with the 2 cups of cream, 2 cups of gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Add the fennel and onion mixture and mix well. layer sliced potatoes, cooked fennel & leeks, a sprinkling of grated gruyere, 1/2 oz pour of the prepared mornay cheese sauce and a pinch of salt & black pepper. spoon sautéed fennel/leeks over cheese and top with remaining. preheat the oven to 180°c.

Fennel and potato gratin with pastis
from www.vegetarians.co.nz

this is my favorite potato gratin, the combination of leeks, potato and fennel is altogether incredibly soothing. Place them in a large bowl with the 2 cups of cream, 2 cups of gruyère, 1 teaspoon salt, and ½ teaspoon pepper. preheat the oven to 180°c. spoon sautéed fennel/leeks over cheese and top with remaining. Repeat layering process till flush with top of dish. thinly slice the potatoes by hand or with a mandoline. Add the fennel and onion mixture and mix well. layer sliced potatoes, cooked fennel & leeks, a sprinkling of grated gruyere, 1/2 oz pour of the prepared mornay cheese sauce and a pinch of salt & black pepper. Heat the oil in a large sauté pan and add the leeks, fennel, onion, garlic and thyme.

Fennel and potato gratin with pastis

Fennel Leek Potato Gratin Repeat layering process till flush with top of dish. spoon sautéed fennel/leeks over cheese and top with remaining. thinly slice the potatoes by hand or with a mandoline. this is my favorite potato gratin, the combination of leeks, potato and fennel is altogether incredibly soothing. Place them in a large bowl with the 2 cups of cream, 2 cups of gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Repeat layering process till flush with top of dish. layer sliced potatoes, cooked fennel & leeks, a sprinkling of grated gruyere, 1/2 oz pour of the prepared mornay cheese sauce and a pinch of salt & black pepper. preheat the oven to 180°c. Add the fennel and onion mixture and mix well. Heat the oil in a large sauté pan and add the leeks, fennel, onion, garlic and thyme.

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