Fennel & potato gratin
This is a deliciously creamy, seasonal dish that's best prepared ahead of time
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Prep:15 mins
Cook:1 hrs 10 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 440
-
fat 31g
-
saturates 18g
-
carbs 28g
-
sugars 4g
-
fibre 4g
-
protein 4g
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salt 0.1g
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
Method
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.
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.
Roast in the oven for 35-40 mins, or until the potatoes are tender.
