Fennel Au Gratin Potatoes at Carla Armour blog

Fennel Au Gratin Potatoes. A thanksgiving side dish recipe from ina garten, cookbook author and host of the barefoot contessa, for a gratin made with potatoes and fennel. It’s everything you want from a potato gratin:. Preheat the oven to 350 degrees. Find out why you should ditch mashed potatoes for this recipe. 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. Place them in a large bowl with the 2 cups of cream, 2 cups of gruyère, 1 teaspoon. Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Pour the potatoes into the baking dish. I’ve now come to expect greatness from ina, and this recipe certainly didn’t disappoint. Add the sautéed fennel and onion and mix well. 2 ½ cups grated gruyère cheese, divided (½ pound) kosher salt and freshly ground black pepper. Thinly slice the potatoes by hand or with a mandoline.

Preheat the oven to 350 degrees. Place them in a large bowl with the 2 cups of cream, 2 cups of gruyère, 1 teaspoon. I’ve now come to expect greatness from ina, and this recipe certainly didn’t disappoint. 2 ½ cups grated gruyère cheese, divided (½ pound) kosher salt and freshly ground black pepper. Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Thinly slice the potatoes by hand or with a mandoline. Add the sautéed fennel and onion and mix well. Pour the potatoes into the baking dish. A thanksgiving side dish recipe from ina garten, cookbook author and host of the barefoot contessa, for a gratin made with potatoes and fennel. 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.

Potato & Fennel Au Gratin Idiot's Kitchen

Fennel Au Gratin Potatoes Add the sautéed fennel and onion and mix well. A thanksgiving side dish recipe from ina garten, cookbook author and host of the barefoot contessa, for a gratin made with potatoes and fennel. Add the sautéed fennel and onion and mix well. Preheat the oven to 350 degrees. It’s everything you want from a potato gratin:. Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. 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. 2 ½ cups grated gruyère cheese, divided (½ pound) kosher salt and freshly ground black pepper. Thinly slice the potatoes by hand or with a mandoline. I’ve now come to expect greatness from ina, and this recipe certainly didn’t disappoint. Find out why you should ditch mashed potatoes for this recipe. Pour the potatoes into the baking dish. Place them in a large bowl with the 2 cups of cream, 2 cups of gruyère, 1 teaspoon.