{"id":9833,"date":"2026-02-15T19:00:48","date_gmt":"2026-02-15T19:00:48","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T19:00:48","modified_gmt":"2026-02-15T19:00:48","slug":"fennel-and-new-potato-gratin","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/side\/blog\/2026\/02\/15\/fennel-and-new-potato-gratin\/","title":{"rendered":"Fennel And New Potato Gratin"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1 1\/2 lb. white or red new potatoes<br \/>\n2 C. heavy cream, or as needed<br \/>\n1 1\/2 Tbsp. Dijon mustard<br \/>\n3\/4 C. Parmesan cheese<br \/>\nfennel(the dried stuff in a jar is fine!)<br \/>\nsalt and pepper to taste<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Cut potatoes into 1\/4&#8243; thick slices. Bring salted water in a saucepan to a boil. Add potatoes and boil for 10 to12 minutes. Drain well. Preheat oven to 375\u00c2\u00b0. Butter a 9&#8243;x13&#8243; baking dish. Arrange a row of cooked potatoes and lightly sprinkle with fennel. Continue making rows of potato and fennel until all of the potatoes are used. Season with salt and pepper to taste. In a bowl whisk together cream and mustard. Pour as much as needed to make level with potatoes. More cream may be added if needed. Sprinkle the cheese evenly over top. Bake until cheese is golden brown, 30 to 40 minutes. Serves 6.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--&quot; (Colossians 2:16)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sides<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/side\/blog\/2026\/02\/15\/fennel-and-new-potato-gratin\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-9833","post","type-post","status-publish","format-standard","hentry","category-sides"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/side\/wp-json\/wp\/v2\/posts\/9833","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/side\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/side\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/side\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/side\/wp-json\/wp\/v2\/comments?post=9833"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/side\/wp-json\/wp\/v2\/posts\/9833\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/side\/wp-json\/wp\/v2\/media?parent=9833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/side\/wp-json\/wp\/v2\/categories?post=9833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/side\/wp-json\/wp\/v2\/tags?post=9833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}