Fennel Potato Recipe at Royce Mcguigan blog

Fennel Potato Recipe. In a 25cm x 30cm baking dish, layer up the slices of potato, onion and fennel. Pour over the cream mixture and finely grate over the remaining parmesan. This creamy potato and fennel bake has bright zesty lemon cream alternating with layers of herby potatoes and fennel. Thinly slice the potatoes by hand or with a mandoline. 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. Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a. Cover with tin foil and bake for. Pour the potatoes into the baking dish. With just 5 ingredients, what's not to love?

CreamBraised Fennel and Potatoes Recipe by The Redhead Baker
from www.theredheadbaker.com

Thinly slice the potatoes by hand or with a mandoline. With just 5 ingredients, what's not to love? Cover with tin foil and bake for. This creamy potato and fennel bake has bright zesty lemon cream alternating with layers of herby potatoes and fennel. Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a. Add the sauteed fennel and onion and mix well. Pour over the cream mixture and finely grate over the remaining parmesan. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of gruyère, salt, and pepper. Pour the potatoes into the baking dish. In a 25cm x 30cm baking dish, layer up the slices of potato, onion and fennel.

CreamBraised Fennel and Potatoes Recipe by The Redhead Baker

Fennel Potato Recipe Cover with tin foil and bake for. This creamy potato and fennel bake has bright zesty lemon cream alternating with layers of herby potatoes and fennel. Add the sauteed fennel and onion and mix well. Cover with tin foil and bake for. With just 5 ingredients, what's not to love? Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a. In a 25cm x 30cm baking dish, layer up the slices of potato, onion and fennel. Pour over the cream mixture and finely grate over the remaining parmesan. Thinly slice the potatoes by hand or with a mandoline. 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.

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