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Serves
4
Creator Notes
I bag a laborious time deciding which I love more — creamy potatoes (utter, mashed or scalloped) or crispy, oven-roasted ones. So I place out to combine the handiest of each worlds. I braise the potatoes and fennel in half of-and-half of till they’re soft, soft, and neatly-seasoned, then pop them below the broiler with a showering of original herbs, cheese and orange zest till they acquire crispy and caramelized all the procedure via the perimeters. It’s a pleasurable dish for vacation engaging because many of the work is completed stove high, which is a blessing in case you can want one oven and a gazillion things to cook in it. The braised vegetables is also sharp in advance and broiled in case you’re ready. It’s a easy dish that’s positively better than the sum of its aspects. Served alongside roast chicken or turkey, it’s pretty laborious to beat. – EmilyC —EmilyC
Take a look at Kitchen Notes
EmilyC has created the appropriate lovechild of creamy and crispy potato facets. You first braise potatoes and fennel in cream, then perk them up with olive oil, chopped herbs, orange zest and pecorino earlier than broiling them for a spell. It is no more complicated than your life like vacation potatoes and must — pretty frankly — blow your company’ minds. Oh, and put that cream! You might perhaps drizzle it over roast chicken or cooked greens or fold it into mashed potatoes yet any other day. – A&M —The Editors
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Take a look at Kitchen-Authorized
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Substances
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3 yukon gold potatoes (about 1.5 pounds) – peeled and decrease into irregular 1.5″ to 2″ chunks
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2 fennel bulbs (about 1.5 pounds) – trimmed (with hard or bruised outer layers removed), then decrease lengthwise into wedges about 1.5” wide (leaving core intact)
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About 2 to three cups of half of-and-half of or cream, or ample to duvet the vegetables
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1 bay leaf
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1/4 teaspoon fennel seed
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Kosher salt + freshly ground unlit pepper
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3 or 4 big springs of thyme, leaves removed and finely chopped
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1 big leafy sprig of rosemary, leaves removed and finely chopped
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heaping ¼ cup finely grated pecorino romano (or parmesan reggiano)
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zest from 1 small orange, finely grated
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olive oil
Directions
- In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add ample half of-and-half of to totally duvet the potatoes and fennel. Season generously with kosher salt and freshly ground unlit pepper. Over medium-high heat, elevate the half of-and-half of to a simmer, then decrease heat to correct protect the simmer. Put collectively dinner till the potatoes and fennel are soft and soft, about 20 minutes. Raise off the warmth. The potatoes and fennel must be fully cooked at this level.
- Whereas potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest.
- Prefer potatoes and fennel wedges from the half of-and-half of with a spider or slotted spoon, and switch them to a gratin or casserole dish. One of the crucial half of-and-half of will hang to the vegetables, which is a correct screech. Be particular that to generously coat the backside with olive oil to pause sticking. Taste the potatoes and fennel for seasoning – if you want more salt or pepper, add them now. Toss with olive oil (about 1 tablespoon), then the herb-cheese-orange zest combination. Organize the potatoes and fennel wedges in a single layer to promote even browning.
- Jam the casserole dish below the broiler (about 6 inches away from the source of heat). Broil for roughly 3 to 5 minutes, or till the potatoes and fennel are caramelized and crispy all the procedure via the perimeters. (I customarily brown the vegetables greater than the ones within the image above…correct depart them below the broiler till they’ve reached your required crispness!)
I’m a dwelling cook. I love salads. Two things you might perhaps always score in my fridge are lemons and butter, and in my pantry correct quality chocolate and the makings for chocolate chip cookies.