Potato-and-fennel gratin

Potato-and-fennel gratin

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  • 6
  • Easy
  • Fat conscious Meat-free Pescatarian
  • 20 minutes
  • 1 hour
  • Woolworths Jordan Unwooded Chardonnay

Ingredients

  • 750 g potatoes, peeled
  • Sea salt and freshly ground black pepper, to taste
  • 1 T butter, plus extra for greasing
  • 1 clove garlic, crushed
  • 1 cup cream
  • 1 large fennel, or 2 medium bulbs, trimmed

Cooking Instructions

Preheat the oven to 200°C. Slice the potatoes and fennel very thinly. Place in a bowl of cold water. Drain and dry well.

Layer half in a well-buttered ovenproof dish. Season and dot with butter. Repeat with the remaining potatoes and fennel.

Add the garlic to the cream. Place in a saucepan and heat until it comes to the boil. Remove immediately and pour over the potatoes and fennel. Bake for 1 hour, or until the cream has been absorbed, and the vegetables are tender and browned.

Browse more recipes starring potatoes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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Comments

  • Sonet Green
    February 19, 2019

    How much fennel for the Potato-and-fennel gratin recipe? It is not in the ingredients list.

    1. default
      February 19, 2019

      Hi Sonet,
      We’ve amended the recipe. You need 1 large bulb of fennel. Happy cooking!