Potato-Fennel Gratin скачать в хорошем качестве

Potato-Fennel Gratin

Trust me, you want Potato Fennel Gratin in your repertoire. It turns any dinner into a memorable dining experience. As a bonus; it's easy to do and can be made ahead. You can even multiply it to feed a crowd. My Processor ships free ❤️ https://www.breville.com/us/en/produc... Potato-Fennel Gratin Serves 4 to 6 1½ pounds of russet potatoes. 600 g 1 small fennel bulb, 140g 1 medium onion, 150g 4 oz, or 1 ½ cups shredded Gruyère, or swiss cheese, 113g 1/4 teaspoon fresh grated nutmeg 1 tablespoon extra virgin olive oil, and 1 tablespoon butter salt and pepper to taste 1 cup of heavy cream, 250ml double cream Preheat the oven to 350℉, 175℃. Place oven rack into the lower middle oven. Remove the bottom of the fennel bulb, slice in half and remove the core. The easiest way to slice these vegetables is with a mandolin or a slicing disk of your food processor. Otherwise, slice all vegetables into 1/8 inch to 1/4 inch thickness (about 3-4 mm). In a 10 inch skillet over medium heat, pour olive oil, then add the butter followed by the fennel and onion. When the vegetables begin to sauté, lower the heat to low-medium add salt and pepper to taste, place a lid on the pan. Sweat the veges for 7 to 8 minutes, or until soft. There should be a small amount of liquid at the bottom of the pan and no browning of the vegetables. Remove the pan from the heat. Off heat, add the potatoes, season them with salt and pepper. Add the cream, 1 cup of cheese, and nutmeg. Toss the mixture to and separate any potato slices that stick together. Taste to check the seasoning. Place the potato mixture into a buttered *8x8 inch, 20cm, gratin dish. Sprinkle the reserved 1/2 cup of cheese on top. Cover the dish with foil, bake for one hour, remove the foil and return to the oven for another 35 to 40 minutes until the cheese is golden brown and the tip of a knife goes through the potatoes with no resistance. Rest the casserole for 10 minutes before serving. Enjoy! *The height of the casserole will go down as it bakes. You can use a smaller gratin for a thicker serving size, just take into account that the cooking time will change.