Fennel Gratin With Gruyere at Alonzo Caraway blog

Fennel Gratin With Gruyere. jessica emily marx for the new york times. By nigella lawson from cook, eat, repeat. Fennel bulbs (you can usually buy 2 in a pack from trader joe’s) yellow onion: to make it, in a skillet with a mix of olive oil and butter, sauté a sliced onion and 4 sliced bulbs of fennel. Combine the remaining 2 tablespoons of cream and ½ cup of gruyère and sprinkle evenly on. Press down lightly to smooth the top. This rich, elegant gratin, adapted from the chef naomi pomeroy's book taste and. place them in a large bowl with the 2 cups of cream, 2 cups of gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Nigella's fennel and gruyère gratin is. Once caramelized, remove from the heat and toss them into a large bowl along with thinly sliced potatoes, cream, gruyère, salt and pepper. This post may contain affiliate links. 1/2 teaspoon freshly ground black pepper. 1 yellow onion, thinly sliced. gather these ingredients. 2 tablespoons good olive oil.

jessica emily marx for the new york times. nigella lawson’s fennel gratin. gather these ingredients. By nigella lawson from cook, eat, repeat. Fennel bulbs (you can usually buy 2 in a pack from trader joe’s) yellow onion: This rich, elegant gratin, adapted from the chef naomi pomeroy's book taste and. Combine the remaining 2 tablespoons of cream and ½ cup of gruyère and sprinkle evenly on. Pour the potato mixture into the prepared baking dish. 1/2 teaspoon freshly ground black pepper. Nigella's fennel and gruyère gratin is.

This Fennel Potato Gratin is made with just a handful of ingredients

Fennel Gratin With Gruyere to make it, in a skillet with a mix of olive oil and butter, sauté a sliced onion and 4 sliced bulbs of fennel. 2 tablespoons good olive oil. This rich, elegant gratin, adapted from the chef naomi pomeroy's book taste and. Pour the potato mixture into the prepared baking dish. Nigella's fennel and gruyère gratin is. nigella lawson’s fennel gratin. jessica emily marx for the new york times. 1 yellow onion, thinly sliced. Combine the remaining 2 tablespoons of cream and ½ cup of gruyère and sprinkle evenly on. By nigella lawson from cook, eat, repeat. This post may contain affiliate links. to make it, in a skillet with a mix of olive oil and butter, sauté a sliced onion and 4 sliced bulbs of fennel. Press down lightly to smooth the top. gather these ingredients. 1/2 teaspoon freshly ground black pepper. Once caramelized, remove from the heat and toss them into a large bowl along with thinly sliced potatoes, cream, gruyère, salt and pepper.