Fennel, potato and leek gratin
serves
4
"Nothing says comfort food like a gratin bubbling away in the oven. Fennel has to be one of my all-time favourite vegies. Raw, pickled, grilled, roasted or in a braise – it can do no wrong. It gives this dish a lighter touch, not to mention a delicious anise flavour. This gratin is delicious on its own or alongside a crispy-skinned fish fillet or a whole roast fish." – Tom Walton
Ingredients (8)
- 2 large fennel bulbs, cut in half lengthways
- 1 leek, cut in half lengthways
- 2 red-skinned potatoes, such as desiree, peeled
- 1/4 cup (60ml) extra virgin olive oil
- 3 garlic cloves, chopped
- 1 1/4 cups (310ml) pure (thin) cream
- 120g fresh breadcrumbs
- 50g grated gruyere or cheddar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 200°C.
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2.Lay the fennel, cut-side down, on a board and cut into 1cm-thick slices. Cut the leek into 5mm-thick slices. Cut the potatoes into 5mm-thick slices.
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3.Place a large frypan over medium-high heat and add the olive oil, fennel, leek and a good pinch of salt flakes. Cook, stirring often, for 5 minutes or until the fennel and leek begin to break down and the fennel starts to caramelise. Transfer to a baking dish.
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4.Add the potato, garlic and cream to the baking dish and mix well. Adjust the seasoning to taste and make sure everything is evenly distributed.
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5.Cover the dish with foil and bake for 45 minutes, then carefully remove the foil, sprinkle with the breadcrumbs and cheese and return to the oven for a further 10-15 minutes until golden.
Recipe Notes
Pro tip: Prepare the gratin up to 2 hours in advance and then reheat it in the oven to serve.
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