Potato and fennel gratin

Vegetarian mains

Potato and fennel gratin

Name: Potato and fennel gratin
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6

Side Serves 6 1h 20 min

This easily made, creamy gratin is a good weeknight supper on its own with just a green salad. Fennel and potato are also lovely accompaniments to lamb, pork or white fish. You could just use double the quantity of fennel and leave out the potatoes. Substitute the Parmesan for another hard cheese to keep this vegetarian.

Ingredients

300ml double cream
100ml milk
2 garlic cloves, crushed to a paste with a pinch of salt
400g potatoes, peeled and cut into slices 2-3mm thick
400g fennel, cut into slices 2-3mm thick
1-2 tbsp Parmesan, grated

Method

Prep time: 10 min

Cooking time: 1h 10 min

Step 1
Preheat oven to 180°C/Gas 4. Put the cream, milk and crushed garlic into a pan and bring to the boil. Season and add the potatoes and fennel, mixing well.
Step 2
Transfer the mixture to a gratin dish, spreading it out so that there is an even distribution of cream. Cover with foil and bake in an oven for about 50 minutes until the potatoes and fennel are tender. Remove the foil, sprinkle with the Parmesan and return to the oven for 10 minutes until browned on top.

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