Fennel & potato gratin

Name: Fennel & potato gratin
Prep time: 15 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1tbsp olive oil; 1 bulb fennel , finely sliced (reserve the fronds); 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

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Prep Time: 15 minutes

Cook Time: 1 hours, 10 minutes

Total: 1 hours, 25 minutes

Servings: 4

Author : Rosie Birkett

family friendly fennel gluten free

Ingredients

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1tbsp olive oil1 bulb fennel, finely sliced (reserve the fronds)lemon juice1 large garlic clove, crushed200 milliliters double cream80 milliliters vermouth or fino sherry50 milliliters semi-skimmed milkbutter, for greasing600 grams floury potatoes (such as King Edward or Maris Piper), finely sliced

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Instructions

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Step 1

Heat oven to 180C/160C fan/gas 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.