Fennel & potato gratin

Fennel & potato gratin

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(1 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins

Easy

Serves 4

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal440
  • fat31g
  • saturates18g
  • carbs28g
  • sugars4g
  • fibre4g
  • protein4g
  • salt0.1g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 bulb fennel, finely sliced (reserve the fronds)
  • squeeze of lemon juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 large garlic clove, crushed
  • 200ml double cream
  • 80ml vermouth or fino sherry
  • 50ml semi-skimmed milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • butter, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 600g floury potatoes (such as King Edward or Maris Piper), finely sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

Method

  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.

  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.

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

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Comments, questions and tips

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hilaryys
14th Aug, 2016
5.05
Delicious! Made this to accompany Rosie's roasted salmon with preserved lemon. Not usually a huge fan of fennel but this time I wished there had been more! Be warned though, I found this very rich - not just the cream, I think but also the depth of flavour imparted by the addition of the sherry. Not a criticism - just serve in small portions!
NetShee
16th Dec, 2016
I am thinking of making this tonight,,,,,,Can I ask you - did this cook in the time? - Cos it seems a very short time for me compared with other similar recipes
NetShee
15th Dec, 2016
Do the potatoes really cook in such a short time? I'm used to cooking a dish like this for about 90 minutes
goodfoodteam's picture
goodfoodteam
17th Dec, 2016
Thanks for your question, yes the potatoes are thinly sliced and they really do cook! As the recipe suggests, if they're not done in 40 mins then you can give the dish a bit longer but it won't need as much as 90 mins in this instance.
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