potato & fennel bake

Name: Potato & Fennel Bake
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 4 medium russet potatoes peeled; 1 medium onion sliced; 1 medium fennel bulb; salt and pepper; 3 clove(s) garlic minced; 2 tablespoon(s) olive oil; 2 cup(s) creme fraiche; 2 cup(s) grated gruyere cheese; fresh thyme for garnish

7 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Apr 18, 2020

Great side dish

Rate

prep time 10 Min

cook time 1 Hr 30 Min

method Bake

yield 4-6 serving(s)

Ingredients

4 medium russet potatoes peeled
1 medium onion sliced
1 medium fennel bulb
salt and pepper
3 cloves garlic minced
2 tablespoons olive oil
2 cups creme fraiche
2 cups grated gruyere cheese
fresh thyme for garnish

How To Make potato & fennel bake

Step 1

Preheat oven 350 degrees. Butter inside of a 10 cup baking dish. Slice the potatoes on a mandolin or about 1/4 inch thick. Remove the stalks from the fennel and cut the bulb in half and remove the core then slice thinly.

Step 2

Add oil to the pan.Saute the fennel, onion and garlic until softened.Season with salt and pepper. Place the potatoes in a bowl. Mix in the creme fraiche, and cheese, and fennel mixture. Pour into the baking dish
Step 3

Bake for 1 1/2 hours. Garnish with fresh thyme
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