Potato Fennel Gratin

Ingredients for Potato Fennel Gratin

• 1 (450g ) fennel bulb with fronds

• 900g boiling potatoes

• 4 tablespoons (60g ) unsalted butter, melted

• 230g coarsely grated Gruyère cheese (90g)

• a handheld adjustable-blade slicer

Preheat oven to 232°C with rack in lower third of oven. Butter a 2-quart shallow flameproof gratin pan or baking dish (not glass.)

Cut fronds from fennel and chop enough to measure 1 tablespoon . Set aside. Cut off and discard stalks. Quarter fennel lengthwise and cut very thinly with slicer into a large bowl.

Peel potatoes and cut very thinly with slicer into bowl. Add butter with 3/4 teaspoons salt and 1/4 teaspoons pepper and toss to coat.

Transfer vegetables to gratin dish, spreading them out in an even layer, and cover tightly with foil.

Bake 30 minutes, then reduce oven to 177°C and continue to bake until vegetables are tender, 20 to 25 minutes more.

Remove from oven and remove foil, then sprinkle gratin evenly with cheese.

Preheat grill and grill gratin 4 to 5 inches from heat just until cheese is lightly golden 4 to 5 minutes.

Let gratin stand 5 minutes before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.