My favorite part about this recipe (other than it’s crispy-creaminess, of course!) is that the stovetop portion can be done ahead of time, saving the final broiling for right before you eat. It’s a perfect compliment to holiday main courses such as roasted turkey or chicken. Also, save that delicious cream that’s left over and drizzle it over roasted potatoes or freshly cooked greens or to fold into mashed potatoes.
Creamy Braised Potatoes and Fennel
By Holly Rodricks (Inspired by Food52.)
Makes 4 servings.
- 3 Potatoes, peeled and cut into 1.5-2″ chunks
- 2 Fennel Bulbs, with tough/bruised outer layers removed, trimmed and cut lengthwise into wedges about 1.5” wide, leaving core intact to hold wedges together
- 2 cups Cream
- 1 cup Chicken Stock
- 1 Bay Leaf
- 4 large sprigs fresh Thyme (or 1/2 tsp. dried Thyme)
- 1/2 tsp. dried Orange Zest (or fresh zest of 1 Orange, if available)
- 1/4 cup Pecorino Romano or Parmesan Cheese, finely grated
- 3 tbsp. Olive Oil
- Salt and Pepper to taste
- In a medium bowl, combine Cream and Chicken Stock and set aside.
- In a 4 quart pan, combine Potatoes, Fennel wedges, and Bay Leaf. Season generously with Salt and Pepper.
- Pour Cream mixture over vegetables until just covered and bring to a boil.
- Reduce heat and simmer until Potatoes and Fennel are tender and cooked through.
- While vegetables are cooking, toss Thyme, Orange Zest, and Cheese together in small bowl until evenly mixed, and set aside.
- A few minutes before Potatoes and Fennel are cooked, preheat oven broiler to medium high and generously coat the bottom of a casserole or gratin dish with olive oil.
- Using a slotted spoon, transfer cooked vegetables to prepared dish. Some Cream mixture will carry over, which is a good thing!
- Add more Salt and Pepper to taste, as necessary. Then drizzle Potatoes and Fennel with a little more Olive Oil and add Cheese mixture.
- Toss all ingredients together until evenly coated. Spread out in a single layer in dish and place under broiler, approximately 6 inches away.
- Brown for 3-5 minutes, until potatoes and fennel are crispy around the edges, or longer as suits your preference.
- Serve hot!
*Image courtesy of: https://food52.com/recipes/14606-crispy-cream-braised-potatoes-and-fennel.