Ina Garten Fennel Gratin at Hunter Langton blog

Ina Garten Fennel Gratin. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and. Pour into a buttered baking dish, combine more heavy cream and cheese,. Thinly slice the potatoes by hand or with a mandoline. Mix the potatoes with heavy cream, gruyère, salt, and pepper, then stir in the sautéed veggies. Preheat the oven to 375 degrees. 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. Parmesan fennel gratin from barefoot contessa. Remove the stalks from each fennel bulb and discard. Place them in a large bowl with the 2 cups of cream, 2 cups of gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Peel the potatoes, then thinly slice them by hand or with a mandoline. Deselect all, 3 medium fennel bulbs, 1/2 cup chicken stock, preferably homemade, 1/3 cup dry white wine, kosher salt and freshly ground black pepper, 2 tablespoons unsalted butter. Find out why you should ditch mashed potatoes for this recipe.

Deselect all, 3 medium fennel bulbs, 1/2 cup chicken stock, preferably homemade, 1/3 cup dry white wine, kosher salt and freshly ground black pepper, 2 tablespoons unsalted butter. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and. Place them in a large bowl with the 2 cups of cream, 2 cups of gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Thinly slice the potatoes by hand or with a mandoline. Preheat the oven to 375 degrees. Peel the potatoes, then thinly slice them by hand or with a mandoline. Remove the stalks from each fennel bulb and discard. 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. Parmesan fennel gratin from barefoot contessa. Find out why you should ditch mashed potatoes for this recipe.

I make Ina Garten's easy potato gratin for my family every Christmas

Ina Garten Fennel Gratin Place them in a large bowl with the 2 cups of cream, 2 cups of gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Peel the potatoes, then thinly slice them by hand or with a mandoline. Find out why you should ditch mashed potatoes for this recipe. Thinly slice the potatoes by hand or with a mandoline. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and. Remove the stalks from each fennel bulb and discard. Parmesan fennel gratin from barefoot contessa. Mix the potatoes with heavy cream, gruyère, salt, and pepper, then stir in the sautéed veggies. Preheat the oven to 375 degrees. Place them in a large bowl with the 2 cups of cream, 2 cups of gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Deselect all, 3 medium fennel bulbs, 1/2 cup chicken stock, preferably homemade, 1/3 cup dry white wine, kosher salt and freshly ground black pepper, 2 tablespoons unsalted butter. 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. Pour into a buttered baking dish, combine more heavy cream and cheese,.