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Fennel & potato gratin

Fennel & potato gratin

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This is a deliciously creamy, seasonal dish that's best prepared ahead of time

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal440
fat31g
saturates18g
carbs28g
sugars4g
fibre4g
protein4g
salt0.1g
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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a frying pan or cast-iron skillet over a medium heat and sauté the fennel with a little seasoning for about 10 mins until caramelised and sweet. Take off the heat and squeeze over a little lemon juice. In a jug, combine the garlic, cream, vermouth or sherry and semi-skimmed milk.

  • STEP 2

    Butter a medium-sized roasting tin or casserole dish. Put a layer of the potatoes on the bottom, followed by some of the fennel and a glug of the cream mixture. Season and continue to layer the potatoes, fennel, seasoning and cream mixture. Make sure the top layer of veg is coated in the mixture – press it down with a spatula if you need to – and top with the fennel fronds.

  • STEP 3

    Roast in the oven for 35-40 mins, or until the potatoes are tender.

Goes well with

Recipe from Good Food magazine, August 2016

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Overall rating

Rating: 5 out of 5.3 ratings
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