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Nutrition: per serving

  • kcal440
  • fat31g
  • saturates18g
  • carbs28g
  • sugars4g
  • fibre4g
  • protein4g
  • salt0.1g
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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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Comments, questions and tips (10)

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Overall rating

A star rating of 4.8 out of 5.7 ratings

juliet price

Can you freeze it?

hwalshonlinefY0yO9tm

I make this all the time. Recently replaced the cream with sour cream as that was all I had, and it was still totally delicious. Also fried the fennel in garlic infused olive oil for someone on a FODMAP diet rather than use a garlic clove, and again, totally delicious.

casafood74

The caramelisation of the fennel made it super yummy! I found the potatoes needed longer than the recipe says though.

janefletcher798vTW3VKoG

Deliciously light gratin, fragrant and very easy to make. Lovely blend of flavours and easy to prepare ahead before baking.

pinkhamcaroll838

Haven't made it yet as I've run out of potatoes. Do have an organic fennel bulb though.

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