Fennel & potato gratin
Ingredients
- Step 1 1 tbsp olive oil
- Step 2 1 bulb fennel , finely sliced (reserve the fronds)
- Step 3 squeeze of lemon juice
- Step 4 1 large garlic clove , crushed
- Step 5 200ml double cream
- Step 6 80ml vermouth or fino sherry
- Step 7 50ml semi-skimmed milk
- Step 8 butter , for greasing
- Step 9 600g floury potatoes (such as King Edward or Maris Piper), finely sliced
Calories: 440
Carbohydrate: 28 g
Protein: 4 g
Fat: 31 g
Cook time: 85 minutes
Prep time: 15 minutes
Total time: 100 minutes
Servings: 4
TAGS
Side Dish
Supper
Family friendly
Fennel
Gluten free
Potato gratin
Rosie Birkett
Side Dish
summer
Sunday dinner
Vegetarian
Directions
- 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.