Lighter fennel & potato gratin

Name: Lighter fennel & potato gratin
Prep time: 20 min
Cook time: 1 min
Total time: 1 min
Ingredients: 2 fennel bulbs , trimmed; 3tbsp olive oil; 1kg floury potato , thinly sliced (see tip, below); 300ml vegetable stock; 250g cherry tomato , preferably on the vine; 25g parmesan (or vegetarian alternative), finely grated

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Prep Time: 20 minutes

Cook Time: 1 hours, 30 minutes

Total: 1 hours, 50 minutes

Servings: 6

Author : Mary Cadogan

dauphinoise good for you

Ingredients

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2 fennel bulbs, trimmed3tbsp olive oil1kg floury potato, thinly sliced (see tip, below)300 milliliters vegetable stock250 grams cherry tomato, preferably on the vine25 grams parmesan (or vegetarian alternative), finely grated

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Instructions

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Step 1

Heat oven to 180C/160C fan/gas Quarter the fennel lengthways, and cut out and discard the root. Thinly slice the fennel. Heat 2 tbsp of the oil in a large frying pan, season the fennel and gently cook for about 5 mins until starting to soften.

Step 2

Drizzle a little oil over the base of a 1.5-litre gratin dish. Arrange half the potatoes over the base, then season. Spread the fennel over, then cover with the remaining potatoes. Pour over the stock, season and drizzle with the remaining oil. Scrunch a piece of baking parchment around the edge of the dish to make a seal, then bake for 1 hr. Can be made a few hours ahead up to this point.

Step 3

Remove the dish from the oven and put the tomatoes on top. Scatter over the Parmesan and return to the oven for 20 mins until the top is golden.