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Lighter fennel & potato gratin

Fennel, tomato & potato gratin in an oval baking dish

Lighter fennel & potato gratin

Name: Lighter fennel & potato gratin
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 fennel bulbs trimmed; 3 tbsp olive oil; 1kg floury potato thinly sliced (see tip, below); 300ml vegetable stock; 250g cherry tomato preferably on the vine; 25g parmesan (or vegetarian alternative), finely grated

Mary Cadogan

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr and 30 mins

A star rating of 4.6 out of 5.5 ratingsRate

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This hearty bake is slightly like dauphinoise, but bypasses the cream for a lighter finished product- Parmesan gives a crispy golden topping

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 fennel bulbs

trimmed
3 tbsp olive oil
1kg floury potato

thinly sliced (see tip, below)
300ml vegetable stock
250g cherry tomato

preferably on the vine
25g parmesan

(or vegetarian alternative), finely grated

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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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A star rating of 4.6 out of 5.5 ratings

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