Gratin Of Potatoes And Fennel

GRATIN OF POTATOES AND FENNEL

 

Serves 6

  • 2 lb (900 g) waxy-variety potatoes

  • 5-6 fennel bulbs with green shoots butter

  • 1 clove garlic

  • 1 sprig fresh thyme

  • 3 tbs Gruyere, grated

  • salt, pepper

  1. Boil the potatoes in their skins for 10 minutes.

  2. Cool, peel and slice 1/2 in (0.5 cm) thick.

  3. Slice the fennel and gently saute in 2 tbs butter to soften but not brown.

  4. Rub the gratin dish with garlic, grease with butter and sandwich the fennel and thyme between 2 layers of potato.

  5. Season and dot the top generously with bits of butter.

  6. Bake at 350F/180C/gas mark 4 for 35 minutes, basting at least twice (tip the dish sideways and scoop out the buttery juice).

  7. Remove from the oven, sprinkle on the cheese and flash under a hot grill to brown the top.

  8. This is good with fish.

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