Fennel and potato gratin
Serve with a green salad or as an accompaniment to fish, lamb, beef or duck.
Fennel and potato gratin Photo: Jennifer Soo
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3 medium fennel bulbs, trimmed.
4 medium potatoes, peeled.
Butter for greasing.
Sea salt and freshly ground black pepper.
1 tsp flour.
1/3 cup breadcrumbs.
1/3 cup grated cheddar cheese.
2 tbsp chopped fennel tips.
Preheat the oven to 180C. Slice the fennel (through the core) and the potatoes into 1/2 cm thick slices.
Grease a deep baking dish (about 20cm square) with butter.
Place a layer of potato in the base, then a layer of fennel, and season each to taste. Repeat until all the potato and fennel is used. Combine the flour and cream and pour over the vegetables.
Cover with aluminium foil and bake for 50-60 minutes or until the vegetables are just tender. Remove from the oven and take off the foil. Mix together the breadcrumbs, cheese and fennel tips and sprinkle over the vegetables. Return to the oven for another 10 minutes or until the top is browned.