by EmilyC
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my 40 recipes »
A&M's Testing Notes:
Expand CollapseEmilyC's Notes:
Expand3 yukon gold potatoes (about 1.5 pounds) – peeled and cut into irregular 1.5" to 2" chunks Ask a question about this ingredient
2 fennel bulbs (about 1.5 pounds) – trimmed (with tough or bruised outer layers removed), then cut lengthwise into wedges about 1.5” wide (leaving core intact) Ask a question about this ingredient
About 2 to 3 cups of half-and-half or cream, or enough to cover the vegetables Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1/4 teaspoon fennel seed Ask a question about this ingredient
Kosher salt + freshly ground black pepper Ask a question about this ingredient
3 or 4 large springs of thyme, leaves removed and finely chopped Ask a question about this ingredient
1 large leafy sprig of rosemary, leaves removed and finely chopped Ask a question about this ingredient
heaping ¼ cup finely grated pecorino romano (or parmesan reggiano) Ask a question about this ingredient
zest from 1 small orange, finely grated Ask a question about this ingredient
In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough half-and-half to fully cover the potatoes and fennel. Season generously with kosher salt and freshly ground black pepper. Over medium-high heat, bring the half-and-half to a simmer, then lower heat to just maintain the simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off the heat. The potatoes and fennel should be fully cooked at this point.
Ask a question about this stepWhile potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest.
Ask a question about this stepRemove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to a gratin or casserole dish. Some of the half-and-half will cling to the vegetables, which is a good thing. Make sure to generously coat the bottom with olive oil to prevent sticking. Taste the potatoes and fennel for seasoning – if you need more salt or pepper, add them now. Toss with olive oil (about 1 tablespoon), then the herb-cheese-orange zest mixture. Arrange the potatoes and fennel wedges in a single layer to promote even browning.
Ask a question about this stepPlace the casserole dish under the broiler (about 6 inches away from the source of heat). Broil for about 3 to 5 minutes, or until the potatoes and fennel are caramelized and crispy around the edges. (I typically brown the vegetables more than the ones in the picture above...just leave them under the broiler until they've reached your desired crispness!)
Ask a question about this stepI am so bad, i just saw this on the feed and remembered that I made this and didn't give you feedback. Well, its amazingly delicious. Every bit was eaten by all, not a morsel left. It was the hit of the party!! Thank you for a great recipe.
Au contraire -- you are one of the best cooks on this site when it comes to commenting and giving feedback to others! I'm so happy that you made this and liked it so much!
What a great recipe!! I made this last night, served with a spatchcocked chicken braise-roasted with onions, fresh herbs and a splash of Burgundy, and roasted Brusslies (Brussels sprouts) on the side. So delicious! I saved the fragrant braising cream to use in dinner rolls. After all, with the potato starch in the cream -- not to mention the bay and fennel flavors-- it simply must be used in bread of some kind! (It would also make an outstanding savory rice pudding.) ;o)
AJ -- I'm so happy to hear that you liked this! I also like serving it with roast chicken and brussels sprouts, which are mainstay dishes for us in the winter months. (Just a few months ago I tried Amanda's braise-roasted spatchcocked chicken for the first time...so, so good!) Great idea to use the cream in dinner rolls, too. Thanks so much for reporting back!
I made this for my dinner last night. It was so wonderful, I had it again tonight. I'm not nearly the cook you young women are here, but I imagine if I stick around, I could be. Thank you for this scrumpdiddleleeumptious recipe. It's a keeper!
I love your attitude ( and your dog biscuit comment!)...you're probably a much better cook than you let on... and this recipe is wonderful!!
And welcome to FOOD52!!
Ditto to what inpatskitchen wrote -- welcome, and I'm so happy you liked this dish enough to have it two nights in a row! : )
This was just EXCELLENT! We had it for dinner tonight to rave reviews. The balance of both flavours and textures was perfect. I will enjoy making this again and again. Our Canadian Thanksgiving has passed but I can definitely see a spot for this on my Christmas table. Thanks so much for posting it!
I am going to make this for a potluck holiday party and have to triple the recipe would you recommend baking it in two shallow baking dishes or do you think its alright to make one large one that is thick. My gut tells me 2 as it would impact the baking time if its too thick, what are your recommendations?
I'm so happy you're going to try this dish! I agree with you and recommend baking it in two pans so you can spread the vegetables out in as close to a single layer as possible. If the vegetables are too thick in the pan, you won't get the crispy edges throughout. Enjoy and please let me know how it turns out!
Good to know my instincts were correct. I will use 2 pans. I know everyone will love it. Will let you know how it goes!! Thank you.
This dish is awesome!! My dinner guests and I LOVED the addition of orange zest to the crispy topping!
Thanks so much, ChristineB! I'm so happy that you and your guests liked this dish!
Thanks ashleyza! And congrats to you, too. I'm looking forward to trying your sweet potato dish...it looks so delicious!
This recipe is definitely praise-worthy. Not only does it look good, I tried it last night and it's divine. A well-deserved win!
So happy you tried and liked it, CandaceKaru! Thanks so much for reporting back!
Yay -- congratulations on your big win, Emily! I have had my eye on this recipe ever since you posted it. Fennel is my all-time favorite vegetable, and I love the fact that the potatoes and the fennel in this dish are both creamy and crispy. So great too that this can be made ahead and doesn't require major oven time. Saved -- this is on my list of recipes to try soon. I can definitely see this dish on my holiday table this year.
Thanks so much cookinginvictoria! I love fennel too...and it's so delicious braised in cream. I also like the fact it can be made ahead...it's a very foolproof / forgiving dish for entertaining! Would love to know if you try it!
Loved this recipe, if I can figure out how to upload a photo, I will show you mine...
Thanks Windtryst -- so glad you tried it, and I'd love to see your photo!
Loved this recipe, if I can figure out how to upload a photo, I will show you mine...
Congrats!!! This looks so wonderful - I can't wait to try it!!
Congrats, EmilyC! This is absolutely the love child of crispy and creamy potatoey goodness. Cannot wait to see what you come up with next!
Thanks so much Sydney. I too love A&M's lovechild description for this dish!
Congratulations, EmilyC! This recipe has been calling to me since you posted it, and is at the top of my list to make. I'm so happy for you!
Thanks so much gingerroot -- that means a lot coming from you! Hope you enjoy the dish when you make it!
Congrats on the win! I loved this recipe first time I saw it. Might make it this weekend if I can find decent fennel.
Wow, congratulations, I didn't know they announced a winner. So happy for you and thank you for a fantastic recipe.
Thanks sdebrango! It took me awhile to realize that I'd won, too! And you're very welcome...it's one of many good options for the holiday table. With so many great recipes on this site, I know it's going to be hard for me to land on a Thanksgiving menu! Wouldn't it be fun (and informative) to share our menus on the site?
It really would be fun, and you are so right, there are so many fantastic recipes I want to make them all. I always cook like I am cooking for an army if I were to make everything I would like to make I could feed my whole neighborhood, Definitely we should share what we are making or have made, Congrats again, so well deserved.
Congratulations EmilyC!! So happy for you!!
Congrats EmilyC! What a fantastic recipe. I agree with you about which to love more, creamy potatoes or roasted! So glad you gave us a recipe to have the best of both!!
Thanks so much, Bevi! I'm excited about the win! I hope you like the dish -- let me know how it turns out.
I made this last night with the yukon golds - amazing. I'm sure the Russet's would of worked but the yukons texture with the fennel were perfect. This will be introduced on Turkey Day - the make-ahead is awesome. Delish and well done - winner!
Your comment just made my morning -- thank you! So glad you liked it!
Another winner from you, EmilyC. I am envisioning this nested with some perfectly roasted pork....Thanks for a great new side dish!
Thank you Edgewatercook -- and I like your idea of this dish with roast pork! Let me know if you try it!
Thanks Edgewatercook -- this dish would be great alongside roast pork. Let me know if you try it!
Trying this tonite as a part of my meatless monday menu. I will serve it over some spinach and arugula salad and add a over easy egg for some protein. As it is only two of us I added a cubed celery root and onion wedges to the pan along with a few cups of chicken stock and reduced the amount of the half and half. I took out what we will eat tonite and will proceed with recipe as written and then I pureed the rest adding back to remaining liquid. If the dish tastes as good as the soup (will use it later this week) I am sure to agree that this is a keeper!
Thanks for reporting back, Lynn! I'm happy that you're trying it...the celery root and onion are nice additions!
This looks absolutely delicious. I'm thinking of adding it to this years Thanksgiving dinner. Can any part of it be prepared ahead of time?
Thanks Cherry 366! And yes -- the potatoes and fennel can be braised in advance, and then just broiled at the last minute. Hope you enjoy!
This looks fabulous. Sophistocated and simple in one. Great recipe.
This one is calling to me. Loudly. Definitely on the menu this week. ;o)
Thanks AJ! I'd be thrilled if you try it! Let me know how it turns out.
YUM! I would like to snap my fingers and have this waiting for me at the dinner table tonight :)
EmilyC, this looks delicious! Please tell us have you tried making it with cream rather than half and half and if so, which do you prefer?
Thanks cookbookchick! I've only used half and half, but certainly cream would be lovely here. My hunch is that there's not a big difference in overall flavor and texture between using half and half versus cream...
Love the idea of a Thanksgiving staple that doesn't have to take up space in my oven. Can't wait to try this!
Thanks aquarius! Someday I dream of having double wall ovens, but until then, dishes like this make holiday entertaining a lot less stressful!
Congratulations! This looks divine...love fennel, and the combination of mashed and crispy potatoes is wonderful
Congratulations, EmilyC! I am thrilled this is a finalist.
Thanks so much gingerroot! I'd love to know what you think if you try it sometime!
Thanks, Midge! I'm honored to be a finalist among so many great recipes this week.
Congratulations, this looks delicious! Can't wait to try!
This sounds super delicious - I love fennel (and who doesn't love potatoes!)...definitely will be trying this soon.
How delicious does this look. Congratulations
Thanks Kitchen Butterfly! And I agree -- it DOES look delicious...the photograph of the dish is just amazing...I LOVE that gratin pan!
Congratulations EmilyC, so happy you are a finalist. This recipe is wonderful and I plan on making it.
Congrats, EmilyC! This looks fabulous, and I can definitely see it ending up on my Thanksgiving table.
Love this recipe and the idea of just braising potatoes in cream to begin with!!
Thanks Laurenzim! I really like cooking them this way...they have a different flavor and texture than adding cream at the end.
Thanks, EmilyC. Another winner from your kitchen!
You had me at cream braised fennel and then along with buttery yukons, oh my. I could eat this whole dish by myself.
Thanks gingerroot! I definitely ate my fair share when I made it earlier this week! : )
Thanks! I love them, too. Course, I've never met a potato dish I don't like...
Oh yum. I love fall/winter cooking, and this sounds just perfect to make ahead on Sunday to broil for a Monday night supper when you just can't face the fact that you're both leaving and coming home in the dark!
Thanks Niknud! Leaving and coming home in the dark is just too depressing...especially when you're faced with hungry kiddos and no dinner in sight. So your idea about prepping this in advance is a great one!
Yum, I am not usually into mashed potato, your idea sounds great, love the name too!
Thanks lapadia! I love mashed potatoes but these are a welcome change. I'm anxious to try the same technique with other root vegetables.
Must try this!
Thanks! It's pretty foolproof, as long as you don't walk off and forget about the pan under the broiler (which I've been known to do)...
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
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Every ingredient has its place -- you'll see. (Potato, fennel, cream, rosemary, bay leaf, fennel seed, orange zest, pecorino romano.)
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So pale and pretty -- Amanda disciplines the fennel.
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And peeled potato.
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Now they snuggle in the trusty Le Creuset Dutch oven.
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And get doused with cream.
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We love how the cracked pepper just skims the surface.
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Good things to come -- you can feel it.
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Grated pecorino, orange zest, and chopped rosemary and thyme -- hello, holidays.
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And now, for the ladies figure skating championship ... (grease your ovenproof dish.)
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Once you strain out the potatoes and fennel, save the cream! We don't know what we're going to do with it yet, but we're pretty sure it's destined for delicious.
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A touch of olive oil cuts the cream and helps with browning the tips.
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And now for a toss with the dry ingredients.
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Fold and rotate, fold and rotate.
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That's right, get on in there. Potatoes and fennel, dressed and ready to bake.
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"Hey, is it warm in here?"
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Crispy and braised -- a beautiful end to a long day.
I made this last night and it was wonderful. I love that the fennel infuses the potatoes with flavor. I used whole milk and russet potatoes since they were what I had and we ate every bit of it. Thanks for a great new addition to potato dishes at my house!