Potato Fennel Leek Gratin at Evelyn Diann blog

Potato Fennel Leek Gratin. Heat the oil in a large sauté pan and add the leeks, fennel, onion, garlic and thyme. 2 large fennel bulbs (about 1 ½ pounds), bulbs halved, cored, and thinly sliced crosswise, about 6 heaping cups; Trimmings of tops and fronds coarsely chopped, about 2 heaping cups; Kosher salt and freshly ground black pepper. This is my favorite potato gratin, the combination of leeks, potato and fennel is altogether incredibly soothing and comforting. 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 potatoes. This potato leek and fennel gratin is loaded. Repeat layering process till flush with top of dish. Season generously, cover and cook for 10 minutes, stirring occasionally until the vegetables have.

Potato Fennel Gratin recipe
from www.epicurious.com

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. Trimmings of tops and fronds coarsely chopped, about 2 heaping cups; This potato leek and fennel gratin is loaded. Repeat layering process till flush with top of dish. 2 large fennel bulbs (about 1 ½ pounds), bulbs halved, cored, and thinly sliced crosswise, about 6 heaping cups; This is my favorite potato gratin, the combination of leeks, potato and fennel is altogether incredibly soothing and comforting. Spoon sautéed fennel/leeks over cheese and top with remaining potatoes. Kosher salt and freshly ground black pepper. Season generously, cover and cook for 10 minutes, stirring occasionally until the vegetables have. Heat the oil in a large sauté pan and add the leeks, fennel, onion, garlic and thyme.

Potato Fennel Gratin recipe

Potato Fennel Leek Gratin 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. This potato leek and fennel gratin is loaded. Season generously, cover and cook for 10 minutes, stirring occasionally until the vegetables have. Repeat layering process till flush with top of dish. Trimmings of tops and fronds coarsely chopped, about 2 heaping cups; 2 large fennel bulbs (about 1 ½ pounds), bulbs halved, cored, and thinly sliced crosswise, about 6 heaping cups; Spoon sautéed fennel/leeks over cheese and top with remaining potatoes. Heat the oil in a large sauté pan and add the leeks, fennel, onion, garlic and thyme. This is my favorite potato gratin, the combination of leeks, potato and fennel is altogether incredibly soothing and comforting. Kosher salt and freshly ground black pepper.

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