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FENNEL, LEEK AND POTATO GRATIN
Servings
-6
Ingredients
Servings
-6
Ingredients
Instructions
  1. Preheat oven to 190°C / 375°F / Gas 5
  2. In a large pan melt the butter over a gentle heat, then add the fennel and leeks and stir fry for 8-10 minutes.
  3. Add the potato and garlic and stir over the heat for a further 3-4 minutes.
  4. Pour in the cream and milk and season with salt and pepper.
  5. Bring to a simmer and cook over a very gentle heat, stirring occasionally for 10 minutes.
  6. Stir in half the parmesan and transfer to a large oven proof dish and place into the preheat oven or slide onto top set of runners in the roasting oven of an Aga for about 30-40 minutes until piping hot and golden.
Recipe Notes

TOP TIPS

This is a lovely baked dish for winter and fills the house with yummy aromas while baking. You can make a plain dauphinoise with only potatoes, or try other vegetables in place of the fennel: celeriac, onion, sweet potato and squash all make great gratin dishes.

If you are watching your waistline you can make this dish with just stock but adjust the cooking times, it will take longer to cook with the stock probably 40-50 minutes. It does not freeze well made with stock

To Freeze: Cook to point 4, simmer and cook over a very gentle heat, stirring occasionally for 15-20 minutes or until the potatoes feel half cooked. Stir in half the parmesan, transfer to a large ovenproof dish. Cool cover with foil, label and freeze To reheat cook from frozen, uncover and put the baking dish in the baking oven, on the bottom set of runners in an Aga for approx 1 - 1 ¼ hours until golden and bubbling. For conventional cooking preheat the oven to 180°C / 350°F / gas mark 4. Uncover and put the baking dish in the oven and bake 1-1 ½ hours or until soft when poked with a knife, golden and bubbling.

 

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