A question about a recipe: Crispy Cream-Braised Potatoes and Fennel

I'm interested in making a fancied up version of this for a dinner party, with arranged sliced fennel and potatoes. Would it be best to braise the slices and then try to arrange them in a pan before broiling, sprinkling the cheese/zest topping over? Or is it better to arrange the raw slices in a pan, sprinkle with topping, pour over warm cream and bake like a traditional gratin?

atxdori
  • Posted by: atxdori
  • November 7, 2011
  • 2743 views
  • 1 Comment
Crispy Cream-Braised Potatoes and Fennel
Recipe question for: Crispy Cream-Braised Potatoes and Fennel

1 Comment

EmilyC
EmilyC November 14, 2011
Gosh, I am sorry, I'm just now seeing your question! I'd definitely recommend the former if you want crispy edges. Baking the dish like a traditional gratin would work, too, you'll just get a different result -- creamier, less crispy edges, and a longer overall cook time. Hope you enjoy the dish!
 
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