Old MacDonald's Potato Box Recipes
Potato-Fennel Gratin Ingredients 2 medium bulbs fennel 3 lbs (1.5 kg) Yukon gold potatoes 1 large onion 2 tsp (10 mL) minced garlic Salt, freshly ground black pepper and nutmeg to taste 1 cup (250 mL) boiling vegetable or chicken stock 2 tbsp (25 mL) butter 1 1/2 cups (375 mL) shredded Swiss Gruyere cheese 1/3 cup (75 mL) freshly grated Parmesan cheese 2 tbsp (25 mL) chopped parsley Directions 1. Preheat oven to 350°F (180°C). 2. Trim tops of fennel; cut into quarters and thinly slice. Peel potatoes and cut into very thin slices. Cut onion in half lengthwise and thinly slice. Layer fennel, potatoes, onion and garlic in buttered 13 x 9-inch (3-L) baking dish, seasoning layers with salt, pepper and nutmeg. Pour boiling stock over vegetables. Dot with butter. 3. Cover with foil and bake for 45 minutes or until vegetables are just tender. (If making ahead, cool, cover and refrigerate for up to 1 day). Combine Gruyere, Parmesan and parsley in a bowl. Sprinkle over top of potato mixture. Bake, uncovered, for 40 to 50 minutes or until golden.

Old MacDonald's Potato Box Recipes

Potato-Fennel Gratin

Ingredients

2 medium bulbs fennel
3 lbs (1.5 kg) Yukon gold potatoes
1 large onion
2 tsp (10 mL) minced garlic
Salt, freshly ground black pepper and nutmeg to taste
1 cup (250 mL) boiling vegetable or chicken stock
2 tbsp (25 mL) butter
1 1/2 cups (375 mL) shredded Swiss Gruyere cheese
1/3 cup (75 mL) freshly grated Parmesan cheese
2 tbsp (25 mL) chopped parsley

Directions

1. Preheat oven to 350°F (180°C).

2. Trim tops of fennel; cut into quarters and thinly slice. Peel potatoes and cut into very thin slices. Cut onion in half lengthwise and thinly slice. Layer fennel, potatoes, onion and garlic in buttered 13 x 9-inch (3-L) baking dish, seasoning layers with salt, pepper and nutmeg. Pour boiling stock over vegetables. Dot with butter.

3. Cover with foil and bake for 45 minutes or until vegetables are just tender. (If making ahead, cool, cover and refrigerate for up to 1 day). Combine Gruyere, Parmesan and parsley in a bowl. Sprinkle over top of potato mixture. Bake, uncovered, for 40 to 50 minutes or until golden.