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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.