Garten's potato-fennel gratin, which appears in her first cookbook, "The Barefoot Contessa Cookbook," is 100% foolproof. Plus, it tastes amazing. "I love to make potato gratin and fennel gratin ...

But one of the best and most surprising uses of fennel is to roast it au gratin in a creamy sauce. It's as easy as replacing potatoes in your favorite gratin recipe. Most recipes use white potatoes ...

When you cook the fennel generously, either in broth or butter or some other fat, it softens to the point of no resistance. It becomes creamy and silken and can be a healthful alternative to a gratin.

Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise. Cut each half lengthwise into 4 wedges ...

Ina Garten is the queen of Thanksgiving. From mac and cheese to potato gratin, here are three of her easiest recipes we love ...

Jon Rotheram sets us up for the weekend with his mouth-watering roast pork with fennel gratin - perfect for a family get together. Rub the garlic over the pork belly. Place on a large wooden board ...

Tip the leeks, fennel and squash into a roasting tin large ... Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes. Leave the gratin to cool ...

Don’t scrimp on the cream as it makes a luscious sauce around the potatoes and fennel. If using broccoli rather than the sweet shoots, cut the broccoli into florets.

Preheat the oven to 200C/400F/Gas 6 (180 fan). Butter the serving dish. Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges.

The same thing applies to fennel. This technique concentrates the ... I have combined these vegetables to make a creamy, crunchy gratin that will leave you wanting more.