Name: Fennel & potato gratin
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 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

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Fennel & potato gratin

Fennel & potato gratin

Rosie Birkett

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 10 mins

A star rating of 4.7 out of 5.9 ratingsRate

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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal440
fat31g
saturates18g
carbs28g
sugars4g
fibre4g
protein4g
salt0.1g

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.

Recipe from Good Food magazine, August 2016

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A star rating of 4.7 out of 5.9 ratings

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