The mellowness of sauteed leeks and fennel combine to make Yukon Gold, Leek and Fennel Gratin a dish fit for company!
If you are planning for company, especially at Easter, this is a fabulous recipe to serve.
It’s really a good idea to choose a few Easter dinner recipes that can be made ahead of time. That’s how a busy host can keep things running smoothly and enjoy their own parties. This just happens to be one of those dishes!
I usually prepare the Yukon Gold-Leek-Fennel Gratin the morning before I’m serving it. The gratin keeps just fine if made the day before, kept tightly covered in your refrigerator. Easy peasy!
The combination of the creamy potatoes, leeks and fennel meld into a casserole that is beyond what any potato can be by itself.
For those of you thinking that the fennel will overwhelm the dish, you’ll be pleasantly surprised.
And those of you who are thinking they don’t really like fennel, have you tasted it after a long roasting in a creamy, cheesy sauce? I didn’t think so.
This is a recipe that should go on your Easter dinner menu. Write it down in your planner, print out the recipe and then you can check “side dish” off your “find recipe for” list today!
YOU’LL FIND THE RECIPE CARD AT THE BOTTOM OF THIS POST
Here’s some of the incredible Easter entertaining ideas you’ll find here at Ingredients For A Fabulous Life!
Wait till you see the adorable Easter invitations with matching Guest Place Cards and Napkin Rings! They really add some holiday panache to your Easter dinner tablescape. It’s just another one of our fabulous Easter entertaining ideas.
Looking for some Easter dessert inspiration?
Why not have a “Pretty in Pink” Easter Dessert Table that features BOTH the Roasted Strawberry Banana Buttermilk Sherbet and Raspberry Petit Fours?
Talk about a color coordinated dessert table!
And while you’re planning this year’s Easter Celebration, you might want to take a moment to check out this fabulous Easter post too: Easter Dinner Recipes + Printable Invites-Place Cards-Napkin Rings
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1. Bring a large pot of salted water to a boil. Drop in sliced potatoes. Bring water back to a boil, and cook potatoes for 1 minute. Drain in colander and hold.
2. Cut fennel bulb and leeks into thin slices. Melt 2 Tbs. butter in a large skillet over medium heat. Place sliced vegetables and garlic in a skillet and cook until crisp-tender. Season with salt and pepper.
3. Melt 3 Tbs. butter in a large saucepan over medium heat, Add flour and whisk constantly until bubbly, and cook for an additional 2 minutes.
4. Then add half-and-half, milk and nutmeg to the saucepan, whisking to incorporate milk. Continue cooking over medium heat, stirring occasionally until mixture begins to thicken. Start whisking more often as mixture get hot and bubbly.
5. Add cheese and continue to whisk until it's melted and fully incorporated. Taste and adjust salt and pepper.
6. In a large bowl, add the potatoes, sauteed vegetables and sauce, stirring gently to combine. (try not to break slices of potato)
7. Pour mixture into a large casserole. Bake at 350°F for 1 hour or until bubbly and browned on top.
Casserole can be prepared the day before you plan to serve it.