Fennel & potato gratin
- Preparation and cooking time
- Serves 4
- 1 tbsp olive oil
- 1 bulb fennel , finely sliced (reserve the fronds)
- squeeze of lemon juice
- 1 large garlic clove , crushed
- 200ml double cream
- 80ml vermouth or fino sherry
- 50ml semi-skimmed milk
- butter , for greasing
- 600g floury potatoes (such as King Edward or Maris Piper), finely sliced
- 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.