Braise
Crispy Cream-Braised Potatoes and Fennel
Popular on Food52
108 Reviews
mbobden
December 2, 2021
I posted in question too. Anyone who has done this over in two steps over two days please advise your approach.
When doing in advance should I keep potatoes/fennel in refrigerator in half half after simmered or remove from liquid before refrigerating for next day broiling?
When doing in advance should I keep potatoes/fennel in refrigerator in half half after simmered or remove from liquid before refrigerating for next day broiling?
EmilyC
December 2, 2021
Hi! I haven't done this over two days before, but I'd recommend leaving the potatoes and fennel in the half and half, then broiling the next day. Please report back if you try it this way! : )
NXL
November 16, 2020
Wow! So easy to make and SUCH flavor. I didn't have fennel bulbs, so I substituted some thick fennel stems from our herb garden to at least get some fennel flavor. The combination of fennel and orange is fantastic. Saved the leftover cream in the freezer and am anticipating its use...
Sonel
November 8, 2020
I couldn’t wait to finish my dinner to leave a review. I couldn’t love this any more if I tried. The hint of orange and rosemary in every bite was sublime. I used a ladle instead of slotted spoon to put in pan to broil because well, cream is soooo good especially after it’s been boiling with yummyness.
We had it tonight with pork chops on the bbq and we were moaning in delight. It’s my favorite side dish. A keeper when I want to impress. The flavors don’t lie. The flavors are complicated enough to taste so fancy but it’s such a simple recipe.
Long story short...HEAVEN ON EARTH!
We had it tonight with pork chops on the bbq and we were moaning in delight. It’s my favorite side dish. A keeper when I want to impress. The flavors don’t lie. The flavors are complicated enough to taste so fancy but it’s such a simple recipe.
Long story short...HEAVEN ON EARTH!
JayKayTee
April 26, 2020
I needed to reuse the cream sauce before it timed out. I've reused the sauce about 3 times. No fennel this time, added winter savory and thyme instead of rosemary. I use half grated Gruyere half grated Parmigiano Reggiano. Added sliced garlic and mined shallot to the potatoes as they cooked. Absolutely fantastic base recipe and easily altered to what you have on hand or to your taste. I've used Yukon and Red, both work well. I've also left more sauce in the potatoes for a more gratin-like dish. Thank you for this fantastic recipe. Do not wait for the holidays - great at any time.
astErik
January 28, 2017
I've made this dish probably 5 times now and I just wanted to drop in and comment to say how much i absolutely love this recipe. It is seriously one of my favorite dishes on earth and always blows people away when I serve it.
This time I took the leftover braising cream (oh man that fennel flavor!) and made a sauce out of it: I put in drippings from my roasted chicken (thomas keller technique, the best), dijon mustard, couple springs of thyme and lemon zest. It was amazing, complemented the chicken perfectly.
This time I took the leftover braising cream (oh man that fennel flavor!) and made a sauce out of it: I put in drippings from my roasted chicken (thomas keller technique, the best), dijon mustard, couple springs of thyme and lemon zest. It was amazing, complemented the chicken perfectly.
astErik
December 29, 2021
Here we are, five years later and I've been making this dish for close to ten years now. I just wanted to give a little more praise to the creator of this recipe. It is easily one of the finest dishes I've EVER had.
allekas
November 25, 2016
I made this for Thanksgiving this year. I proved EmilyC's theory that it can be made ahead - braised the night before, cooled and refrigerated, then brought it out 90 minutes prior, added herb-cheese and mixed right before broiling. Broiling took a few more minutes to get it heated through but it was all worth it. My 13yo son for whom "meh" is the highest rating he will give anything took me aside after and asked if we could make it again soon. A word about the cream - 3c. was not enough to cover for me so I topped it off with 2% milk which was all I had unless I starved the pie. It worked fine. Thanks for a great recipe!
EmilyC
December 6, 2016
Hi allekas -- So happy to hear that you tried and liked this for Thanksgiving -- and that it earned praise from your son! : ) Thanks for your note!
Trudi G.
October 24, 2015
This recipe was my first experience cooking with fennel. I subbed fat-free half and half and had to use dry herbs and it was yum. I am certainly making this again with the fresh herbs--it should be way much better, like AWESOME. The topping, I think, would be excellent on tilapia or swordfish.
MeChelle B.
November 3, 2014
I made this and it is delish! I used fresh dug Sunchokes instead of potatoes and fresh picked fennel from my garden.
Dillon
December 22, 2012
Made this last night, and it was great, I actually doubled the recipe. Everyone including my 4 boys (ranging 4 years to 9 months) loved it, even the vegetable hating dad loved it (resulting in no leftovers). This was definitely the choice to introduce my children to fennel. It was so easy to make, especially with chasing kids, that it's going to be a regular addition.
EmilyC
December 23, 2012
So happy to hear that you and your family enjoyed the dish! I need to take a page from your book and make this for my kids soon! Thanks for trying it and reporting back.
NWB
February 11, 2012
I made this last night and it was wonderful. I love that the fennel infuses the potatoes with flavor. I used whole milk and russet potatoes since they were what I had and we ate every bit of it. Thanks for a great new addition to potato dishes at my house!
AntoniaJames
January 6, 2012
What a great recipe!! I made this last night, served with a spatchcocked chicken braise-roasted with onions, fresh herbs and a splash of Burgundy, and roasted Brusslies (Brussels sprouts) on the side. So delicious! I saved the fragrant braising cream to use in dinner rolls. After all, with the potato starch in the cream -- not to mention the bay and fennel flavors-- it simply must be used in bread of some kind! (It would also make an outstanding savory rice pudding.) ;o)
EmilyC
January 6, 2012
AJ -- I'm so happy to hear that you liked this! I also like serving it with roast chicken and brussels sprouts, which are mainstay dishes for us in the winter months. (Just a few months ago I tried Amanda's braise-roasted spatchcocked chicken for the first time...so, so good!) Great idea to use the cream in dinner rolls, too. Thanks so much for reporting back!
Kwelicakes
November 29, 2011
I made this for my dinner last night. It was so wonderful, I had it again tonight. I'm not nearly the cook you young women are here, but I imagine if I stick around, I could be. Thank you for this scrumpdiddleleeumptious recipe. It's a keeper!
inpatskitchen
November 29, 2011
I love your attitude ( and your dog biscuit comment!)...you're probably a much better cook than you let on... and this recipe is wonderful!!
EmilyC
November 29, 2011
Ditto to what inpatskitchen wrote -- welcome, and I'm so happy you liked this dish enough to have it two nights in a row! : )
babs1652
November 22, 2011
This was just EXCELLENT! We had it for dinner tonight to rave reviews. The balance of both flavours and textures was perfect. I will enjoy making this again and again. Our Canadian Thanksgiving has passed but I can definitely see a spot for this on my Christmas table. Thanks so much for posting it!
ChristineB
November 7, 2011
This dish is awesome!! My dinner guests and I LOVED the addition of orange zest to the crispy topping!
EmilyC
November 14, 2011
Thanks so much, ChristineB! I'm so happy that you and your guests liked this dish!
CandaceKaru
October 13, 2011
This recipe is definitely praise-worthy. Not only does it look good, I tried it last night and it's divine. A well-deserved win!
EmilyC
October 13, 2011
So happy you tried and liked it, CandaceKaru! Thanks so much for reporting back!
cookinginvictoria
October 13, 2011
Yay -- congratulations on your big win, Emily! I have had my eye on this recipe ever since you posted it. Fennel is my all-time favorite vegetable, and I love the fact that the potatoes and the fennel in this dish are both creamy and crispy. So great too that this can be made ahead and doesn't require major oven time. Saved -- this is on my list of recipes to try soon. I can definitely see this dish on my holiday table this year.
EmilyC
October 13, 2011
Thanks so much cookinginvictoria! I love fennel too...and it's so delicious braised in cream. I also like the fact it can be made ahead...it's a very foolproof / forgiving dish for entertaining! Would love to know if you try it!
Windtryst
October 12, 2011
Loved this recipe, if I can figure out how to upload a photo, I will show you mine...
gingerroot
October 12, 2011
Congratulations, EmilyC! This recipe has been calling to me since you posted it, and is at the top of my list to make. I'm so happy for you!
EmilyC
October 12, 2011
Thanks so much gingerroot -- that means a lot coming from you! Hope you enjoy the dish when you make it!
ashleychasesdinner
October 12, 2011
Congrats EmilyC! What a fantastic recipe. I agree with you about which to love more, creamy potatoes or roasted! So glad you gave us a recipe to have the best of both!!
sexyLAMBCHOPx
October 12, 2011
I made this last night with the yukon golds - amazing. I'm sure the Russet's would of worked but the yukons texture with the fennel were perfect. This will be introduced on Turkey Day - the make-ahead is awesome. Delish and well done - winner!
Edgewatercook
October 11, 2011
Another winner from you, EmilyC. I am envisioning this nested with some perfectly roasted pork....Thanks for a great new side dish!
EmilyC
October 11, 2011
Thank you Edgewatercook -- and I like your idea of this dish with roast pork! Let me know if you try it!
EmilyC
October 11, 2011
Thanks Edgewatercook -- this dish would be great alongside roast pork. Let me know if you try it!
Lynn S.
October 10, 2011
Trying this tonite as a part of my meatless monday menu. I will serve it over some spinach and arugula salad and add a over easy egg for some protein. As it is only two of us I added a cubed celery root and onion wedges to the pan along with a few cups of chicken stock and reduced the amount of the half and half. I took out what we will eat tonite and will proceed with recipe as written and then I pureed the rest adding back to remaining liquid. If the dish tastes as good as the soup (will use it later this week) I am sure to agree that this is a keeper!
EmilyC
October 10, 2011
Thanks for reporting back, Lynn! I'm happy that you're trying it...the celery root and onion are nice additions!
Cherry 3.
October 9, 2011
This looks absolutely delicious. I'm thinking of adding it to this years Thanksgiving dinner. Can any part of it be prepared ahead of time?
EmilyC
October 9, 2011
Thanks Cherry 366! And yes -- the potatoes and fennel can be braised in advance, and then just broiled at the last minute. Hope you enjoy!
AntoniaJames
October 8, 2011
This one is calling to me. Loudly. Definitely on the menu this week. ;o)
aquarius
October 6, 2011
Love the idea of a Thanksgiving staple that doesn't have to take up space in my oven. Can't wait to try this!
EmilyC
October 6, 2011
Thanks aquarius! Someday I dream of having double wall ovens, but until then, dishes like this make holiday entertaining a lot less stressful!
BlueKaleRoad
October 6, 2011
Congratulations! This looks divine...love fennel, and the combination of mashed and crispy potatoes is wonderful
gingerroot
October 6, 2011
Congratulations, EmilyC! I am thrilled this is a finalist.
EmilyC
October 6, 2011
Thanks so much gingerroot! I'd love to know what you think if you try it sometime!
cupcakemuffin
October 6, 2011
This sounds super delicious - I love fennel (and who doesn't love potatoes!)...definitely will be trying this soon.
Kitchen B.
October 6, 2011
How delicious does this look. Congratulations
EmilyC
October 6, 2011
Thanks Kitchen Butterfly! And I agree -- it DOES look delicious...the photograph of the dish is just amazing...I LOVE that gratin pan!
hardlikearmour
October 6, 2011
Congrats, EmilyC! This looks fabulous, and I can definitely see it ending up on my Thanksgiving table.
gingerroot
September 30, 2011
You had me at cream braised fennel and then along with buttery yukons, oh my. I could eat this whole dish by myself.
EmilyC
September 30, 2011
Thanks gingerroot! I definitely ate my fair share when I made it earlier this week! : )
Niknud
September 29, 2011
Oh yum. I love fall/winter cooking, and this sounds just perfect to make ahead on Sunday to broil for a Monday night supper when you just can't face the fact that you're both leaving and coming home in the dark!
EmilyC
September 29, 2011
Thanks Niknud! Leaving and coming home in the dark is just too depressing...especially when you're faced with hungry kiddos and no dinner in sight. So your idea about prepping this in advance is a great one!
sexyLAMBCHOPx
September 28, 2011
Must try this!
EmilyC
September 28, 2011
Thanks! It's pretty foolproof, as long as you don't walk off and forget about the pan under the broiler (which I've been known to do)...
See what other Food52ers are saying.