Ingredients
- 2 fennel bulbs.
- 2 leeks, washed.
- 80 ml olive oil.
- 200 ml heavy cream.
- 200 ml vegetable stock, hot.
- 1 kg potatoes, peeled and thinly sliced.
- 55 g fresh sourdough breadcrumbs.
- 35 g parmesan, grated.
- 1 teaspoon rosemary, roughly chopped.
Directions
- 1. Preheat the oven to 200°C (400°F) and grease a large baking dish (20×30 cm/8×12 in).
2. Remove the stems and core from the fennel and slice into half moons about 5 mm (¼ in) thick. Remove and discard the dark parts and root of the leeks, and finely slice the remaining part.
3. Heat half the oil in a large, heavy-based frying pan over medium heat and add the fennel and leeks with a big pinch of salt.
4. Sauté gently for about 10 minutes, stirring regularly.
5. Combine the cream and stock and whisk together with a pinch of salt and pepper. Put the sliced potatoes, fennel and leeks in a large bowl, then pour the cream mixture over. Stir gently until combined and transfer to the prepared baking dish.
6. Using your fingers, mix the breadcrumbs, parmesan, rosemary and remaining olive oil, then scatter evenly over the gratin.
7. Bake, uncovered, for about an hour, until the potatoes are completely tender. Leave to cool for 10 minutes before serving. The gratin keeps overnight and can be reheated.
Gratin is the ultimate comfort food, and this one has been given a little bit of flare with the addition of leek and fennel. Give it a go next time your in the mood for something nostalgic and delicious!
Ingredients
- 2 fennel bulbs.
- 2 leeks, washed.
- 80 ml olive oil.
- 200 ml heavy cream.
- 200 ml vegetable stock, hot.
- 1 kg potatoes, peeled and thinly sliced.
- 55 g fresh sourdough breadcrumbs.
- 35 g parmesan, grated.
- 1 teaspoon rosemary, roughly chopped.
Directions
- 1. Preheat the oven to 200°C (400°F) and grease a large baking dish (20×30 cm/8×12 in).
2. Remove the stems and core from the fennel and slice into half moons about 5 mm (¼ in) thick. Remove and discard the dark parts and root of the leeks, and finely slice the remaining part.
3. Heat half the oil in a large, heavy-based frying pan over medium heat and add the fennel and leeks with a big pinch of salt.
4. Sauté gently for about 10 minutes, stirring regularly.
5. Combine the cream and stock and whisk together with a pinch of salt and pepper. Put the sliced potatoes, fennel and leeks in a large bowl, then pour the cream mixture over. Stir gently until combined and transfer to the prepared baking dish.
6. Using your fingers, mix the breadcrumbs, parmesan, rosemary and remaining olive oil, then scatter evenly over the gratin.
7. Bake, uncovered, for about an hour, until the potatoes are completely tender. Leave to cool for 10 minutes before serving. The gratin keeps overnight and can be reheated.