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Thursday, December 11, 2014

Purple Potato & Fennel Gratin~ The Little Potato Company

Slightly sweet fennel is layered between purple potatoes and cooked until tender in delicious cream.


www.hunwhatsfordinner.com Purple Potato and Fennel Gratin- The Little Potato Company


When I think comfort food, I often think of delicious potato dishes. I just LOVE potatoes. Mashed, riced, roasted or baked, I love eating potatoes.When presented with the chance to try Creamer potatoes, from The Little Potato Company, I could not pass it up.

Creamer potatoes are a special variety of little potatoes. They have thin skins, are rich in flavour and are high in nutrients. The Little Potato Company was founded in 1996, when they planted their first acre of potatoes, then harvesting, sorting, washing and bagging them all by hand. Today they have several varieties of creamer potatoes, which come fresh from the farm, ready for the grill, oven or microwave.

The Little Potato Company sent me two bags of the gorgeous Blushing Belle and Something Blue potatoes. With the Blushing Belles I made a Chiard, which came together in a snap, thanks to not having to peel potatoes. A few cuts and I could throw them in the pot. With the Something Blue potatoes, I decided to try making a gratin. I had some fennel in the fridge, so I decided to add it into the mix. The result was SO delicious. These Creamer Potatoes are fabulous. Not mealy or too fibrous, these potatoes cook up beautifully and melt in your mouth.


www.hunwhatsfordinner.com Purple Potato and Fennel Gratin- The Little Potato Company


Purple Potato & Fennel Gratin

1- 1.5 lb bag of The Little Potato Company Something Blue potatoes
1 fennel bulb
1 small onion
2 C table cream (18% fat)
salt and pepper
2 Tbs Parmesan Cheese

Preheat oven to 350 degrees. Butter an oven safe casserole dish.

Using a mandoline set to the thinnest setting, slice potatoes, fennel and onion.

Start with a layer of potatoes, slightly overlapping in a circular motion, covering the bottom of the baking dish. Sprinkle with 1/3 of the fennel and 1/3 of the onions. Season with a pinch of salt and pepper. Repeat two more times, layering potatoes, fennel and onions. Finish with one final layer of potatoes. Gently pour cream over the potatoes and sprinkle Parmesan over top.

Cover and bake for 45 minutes. Uncover and bake for an additional 10-15 minutes; until the top begins to brown slightly. Let sit for 10 minutes before serving



4 comments:

mealplanmaven said...

What a great idea to use purple creamer potatoes in a gratin! I absolutely love how easy this recipe must be to make and would love to serve it to my family for the holidays!

Catherine said...

Looks delicious; perfect side for the holiday. Catherine

lovefoodies said...

wow! This looks fab!

plasterer bristol said...



Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


Simon