Leek Fennel And Potato Bake at Demetria Aileen blog

Leek Fennel And Potato Bake. Pour the potato mixture into the prepared baking dish. 50g/1¾oz parmesan cheese, grated (or. Press down lightly to smooth the top. 600g/1lb 6oz large potatoes, peeled. 1 kg potatoes, peeled and thinly sliced. Gently mix the leeks and fennel with the potatoes. Preheat the oven to 350 degrees f. With just a handful of ingredients and short cook time, it’s a great vegetarian recipe for fall or winter. 1 teaspoon rosemary, roughly chopped. Begin shingling slices of potato so they are standing up, seasoning with salt and pepper and alternating adding blanched leeks and fennel from time to time in between slices. Top with the cheese, and bake until the cheese is deep golden brown, the cream has thickened, and the potatoes are tender when pierced with a knife, 35 to 40 minutes. Gather some leeks, fennel, potatoes, and garlic, and get cooking! A bowl of this creamy fennel and leek soup will warm you from the inside out! Melt 2 tablespoons butter in large nonstick skillet over medium heat. Preheat the oven to 200°c (400°f) and grease a large baking dish (20×30 cm/8×12 in).

Gather some leeks, fennel, potatoes, and garlic, and get cooking! Gently mix the leeks and fennel with the potatoes. Preheat the oven to 200°c (400°f) and grease a large baking dish (20×30 cm/8×12 in). 1 teaspoon rosemary, roughly chopped. Combine the remaining 2 tablespoons of cream and ½ cup of gruyère and sprinkle evenly on the top. Add the fennel and onion mixture and mix well. 50g/1¾oz parmesan cheese, grated (or. A bowl of this creamy fennel and leek soup will warm you from the inside out! Pour the potato mixture into the prepared baking dish. Preheat the oven to 350 degrees f.

Leek and potato bake with a twist

Leek Fennel And Potato Bake Top with the cheese, and bake until the cheese is deep golden brown, the cream has thickened, and the potatoes are tender when pierced with a knife, 35 to 40 minutes. 55 g fresh sourdough breadcrumbs. Transfer to the prepared baking dish, evening out the vegetables. 600g/1lb 6oz large potatoes, peeled. Pour the potato mixture into the prepared baking dish. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Gently mix the leeks and fennel with the potatoes. Begin shingling slices of potato so they are standing up, seasoning with salt and pepper and alternating adding blanched leeks and fennel from time to time in between slices. 1 teaspoon rosemary, roughly chopped. 1 kg potatoes, peeled and thinly sliced. Preheat the oven to 200°c (400°f) and grease a large baking dish (20×30 cm/8×12 in). A bowl of this creamy fennel and leek soup will warm you from the inside out! Top with the cheese, and bake until the cheese is deep golden brown, the cream has thickened, and the potatoes are tender when pierced with a knife, 35 to 40 minutes. Combine the remaining 2 tablespoons of cream and ½ cup of gruyère and sprinkle evenly on the top. 200 ml vegetable stock, hot. 50g/1¾oz butter, plus extra for greasing.