Potato-Fennel Gratin (Updated) at Refugio Smith blog

Potato-Fennel Gratin (Updated). You will need fennel, onion, potatoes,. You’ll start by sautéing sliced fennel and onions in olive oil and butter until tender. Add the sautéed fennel and onion and mix well. Peel the potatoes, then thinly slice them by hand or with a mandoline. As they cook, thinly slice russet potatoes. This easy recipe from the barefoot contessa cookbook can be prepped a day in advance and baked in 10 minutes. Pour the potatoes into the baking dish. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well. 2 fennel bulbs, stalks removed. Learn how to make a rich and creamy potato casserole with fennel and gruyère cheese for thanksgiving. This recipe is incredibly simple. Mix the potatoes in a large bowl with 1½ cups of the cream, 1 cup of the gruyère, ½ teaspoon salt, and ¼ teaspoon pepper.

Mix the potatoes in a large bowl with 1½ cups of the cream, 1 cup of the gruyère, ½ teaspoon salt, and ¼ teaspoon pepper. Add the sauteed fennel and onion and mix well. This easy recipe from the barefoot contessa cookbook can be prepped a day in advance and baked in 10 minutes. This recipe is incredibly simple. You will need fennel, onion, potatoes,. Peel the potatoes, then thinly slice them by hand or with a mandoline. Pour the potatoes into the baking dish. Learn how to make a rich and creamy potato casserole with fennel and gruyère cheese for thanksgiving. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of gruyère, salt, and pepper. 2 fennel bulbs, stalks removed.

Fennel Potato au Gratin Coconut & Lime

Potato-Fennel Gratin (Updated) You will need fennel, onion, potatoes,. Add the sauteed fennel and onion and mix well. Add the sautéed fennel and onion and mix well. You will need fennel, onion, potatoes,. 2 fennel bulbs, stalks removed. You’ll start by sautéing sliced fennel and onions in olive oil and butter until tender. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of gruyère, salt, and pepper. This recipe is incredibly simple. As they cook, thinly slice russet potatoes. Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the potatoes in a large bowl with 1½ cups of the cream, 1 cup of the gruyère, ½ teaspoon salt, and ¼ teaspoon pepper. This easy recipe from the barefoot contessa cookbook can be prepped a day in advance and baked in 10 minutes. Pour the potatoes into the baking dish. Learn how to make a rich and creamy potato casserole with fennel and gruyère cheese for thanksgiving.