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Fennel, tomato & potato gratin in an oval baking dish

Lighter fennel & potato gratin

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This hearty bake is slightly like dauphinoise, but bypasses the cream for a lighter finished product- Parmesan gives a crispy golden topping

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal212
low infat8g
saturates2g
carbs30g
sugars4g
fibre5g
protein6g
salt0.3g
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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Quarter the fennel lengthways, and cut out and discard the root. Thinly slice the fennel. Heat 2 tbsp of the oil in a large frying pan, season the fennel and gently cook for about 5 mins until starting to soften.

  • STEP 2

    Drizzle a little oil over the base of a 1.5-litre gratin dish. Arrange half the potatoes over the base, then season. Spread the fennel over, then cover with the remaining potatoes. Pour over the stock, season and drizzle with the remaining oil. Scrunch a piece of baking parchment around the edge of the dish to make a seal, then bake for 1 hr. Can be made a few hours ahead up to this point.

  • STEP 3

    Remove the dish from the oven and put the tomatoes on top. Scatter over the Parmesan and return to the oven for 20 mins until the top is golden.

RECIPE TIPS
SLICING POTATOES FOR GRATIN

The potatoes need to be sliced thinly. A food processor or mandolin will save time.

Goes well with

Recipe from Good Food magazine, August 2013

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Overall rating

Rating: 5 out of 5.4 ratings
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