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Nutrition: per serving

  • kcal212
  • fat8g
    low
  • saturates2g
  • carbs30g
  • sugars4g
  • fibre5g
  • protein6g
  • salt0.3g

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Quarter the fennel lengthways, and cut out and discard the root. Thinly slice the fennel. Heat 2 tbsp of the oil in a large frying pan, season the fennel and gently cook for about 5 mins until starting to soften.

  • step 2

    Drizzle a little oil over the base of a 1.5-litre gratin dish. Arrange half the potatoes over the base, then season. Spread the fennel over, then cover with the remaining potatoes. Pour over the stock, season and drizzle with the remaining oil. Scrunch a piece of baking parchment around the edge of the dish to make a seal, then bake for 1 hr. Can be made a few hours ahead up to this point.

  • step 3

    Remove the dish from the oven and put the tomatoes on top. Scatter over the Parmesan and return to the oven for 20 mins until the top is golden.

RECIPE TIPS
SLICING POTATOES FOR GRATIN

The potatoes need to be sliced thinly. A food processor or mandolin will save time.

Recipe from Good Food magazine, August 2013

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.6 out of 5.5 ratings

pinkhamcaroll838

A delicious lighter version which works equally well without cream. Although I think I prefer the recipe with cream and vermouth!

Pearlybobs1

A star rating of 5 out of 5.

Lovely x

Sharon Green 4 avatar

Sharon Green 4

question

Can you explain the part about making a seal around the edge of the dish.? What is being sealed? ..should there be a lid on this.?

goodfoodteam avatar
goodfoodteam

Thanks for your question. You need to scrunch up a piece of baking parchment that's slightly larger than the dish so that the sheet can be fitted inside the gratin dish. The seal is simply the baking parchment, no additional cover is needed.

marijas

A star rating of 4 out of 5.

This was a very easy recipe to assemble and prepare (provided you have a mandolin). The taste of the fennel was a little overpowering for my tastes so I would probably use less next time around.

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