Recipe

Gratin Of Fennel Leeks And Potatoes Recipe

Add Step-by-Step Photos	Nyfoodie / All my dishes 1 year, 10 months ago This is a rich, creamy gratin that is so satisfying I sometimes eat it as a main course with a leafy green salad or other vegetable. Prep:30m Cook:35m Servings:6	Nyfoodie
	fennel leeks potatoes milk butter cheese cream

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Ingredients

4 Leeks, include about 2 in. of the green part , cut crosswise

3 Fennel Bulbs, stalks removed, cut crosswise

4 Red Potatoes, cut into slices about 1/4 in. thick

2 Tbsp Unsalted Butter

2 C Heavy Cream

1/2 C Milk

1/2 C Freshly Grated Parmesean Cheese

Salt & Fresh Ground Pepper to taste

Directions

Pre-heat oven to 375 degrees F.

Melt the butter and saute the leeks over medium heat, stirring occassionaly until soft and golden for about 30 min.

In the meantime, bring water to boil in a large saucepan and boil the fennel for about 8 - 10 min., drain & set aside.

Fill large saucepan again with water and bring to boil adding potatoes and cook until tender, about 10-12 min., drain & set aside.

Grease a baking dish with butter

Arrange a row of fennel slices along the short end of the baking dish then arrange a row of leeks overlapping the fennel then arrange the potatoes overlapping the fennel.

Repeat, continuing to layer the fennel, leeks and potatoes

Combine the cream and milk, add salt & pepper to taste and pour over the vegetales, just to cover the surface

Sprikle top evenly with the cheese

Bake until most of the liquid is absorbed and the top is golden brown, about 25- 35 minutes

Let stand for about 10 minutes before serving

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Comments

legoflamb 1 year, 10 months ago said:
Looks great, my wife is mad for fennel. I'll have to make it without the milk and cream tho' (she's lactose intolerant) I usually substitute white wine or dry sherry and some broth. It's a different flavor, but it seems to work.