The recipe for fennel and potato gratin is very simple, and the dish is tasty and very pleasant, even with a delicious cheese topping and Parmesan that creates a VERY interesting crust!
Whether you call it a gratin or casserole, it is a rustic dish often cooked with seasonal vegetables with some added cold cuts and/or cheeses that enhance the taste and make it even more satisfying to taste.
The gratin with potatoes and fennel has a gentle flavor and, in my opinion, can accompany meat and fish dishes.
Here are some other recipes with similar preparations like:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients FENNEL AND POTATO GRATIN RECIPE
- 2.2 lbs potatoes
- 2 fennel (medium size with green fronds)
- 1 quart milk
- 1.5 tbsp butter
- 3.5 oz scamorza (or provolone or gouda or…)
- 2 tbsp grated parmesan
- 7 oz cooking cream (light for me)
- to taste salt
- to taste pepper
- to taste nutmeg
Tools FENNEL AND POTATO GRATIN RECIPE
#ADV
- Baking Dishes
- Saucepans
- Skimmers
- Spoons
- Knives
- Cutting Boards
FOR MAKING THE FENNEL AND POTATO GRATIN RECIPE
I peel the potatoes and cut them into chunks not too large, and I also clean the fennel, cutting them into quarter-inch thick slices.
I put the milk in a saucepan with salt and when it boils, I add the potatoes and fennel, continuing to cook for about 7/8 minutes.
I preheat the oven to 350°F and start preparing the fennel and potato casserole.
I butter the baking dish and place the vegetables drained from the milk with a skimmer.
In a bowl, I put the cooking cream and dilute it with about a ladle of milk to then pour it over the vegetables.
I level the fennel and potato gratin and sprinkle it with diced cheese, the chopped fennel fronds, and the grated parmesan.
I bake this fennel casserole for about 40 minutes or according to the characteristics of your home oven.
As soon as it’s warm, I serve it and enjoy!
Bon appétit! Annalisa
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