If desired this gratin can be cooked in individual baking dishes. As a substitute to the fennel use one large leek.
Serves: 6
INGREDIENTS
1 kilogram floury potatoes, e.g. Agria, peeled
2 tablespoons olive oil
knob of butter
1 large onion, thinly sliced
1 fennel bulb, cut into 1 cm thick slices
2 cloves garlic, crushed
1 tablespoon chopped thyme
1⁄4 cup cream
1 1⁄2 cups chicken stock
sea salt and freshly ground pepper
freshly grated Parmesan
METHOD
Gratin: Cut the potatoes into 3 cm chunks. Cook in boiling, well salted water until just tender. Drain well. Heat the oil and butter in a sauté pan and cook the onion, fennel, garlic and thyme for 10 minutes. Add the cream and chicken stock and bring to the boil. Season and simmer for 5 minutes. Put the potatoes in a greased, 6 cup capacity gratin dish and pour over the fennel and stock mixture. Sprinkle with Parmesan and bake for 35-40 minutes until golden and bubbling.
Menu: Serve this with Baked Feta with Tomatoes, Oregano and Lemon to start, Spring Lamb with Green Olives as main, and Lemon Puddings to finish.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.