Potato and Fennel Gratin

, from Issue #26. August, 2015
Photography by Aaron McLean.
Potato and Fennel Gratin

If desired this gratin can be cooked in individual baking dishes. As a substitute to the fennel use one large leek.

Serves: 6


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


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.