Fennel & potato gratin
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Fennel & potato gratin

By Rosie Birkett

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

  • 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
  • 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

  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.

  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.

  3. Roast in the oven for 35-40 mins, or until the potatoes are tender.

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